• 150g Strong white flour
• 350g wholemeal flour
• 1tsp bicarb
• 1 heaped tsp salt
• 1tbsp caster sugar
• 75g cold butter, cut into cubes
• 3tbsp sunflower oil
• 450ml buttermilk
• 2tbsp porridge oats

1. Heat the oven to 200C and line a baking tray with baking paper
2. Put all of the dry ingredients into a large bowl and rub the butter into the flour with your fingers and thumbs to make fine breadcrumbs
3. Add the buttermilk and oil and mix until combined. The dough should be sticky and wet
4. Tip the mixture onto a floured surface and either roll into flatened ball or into a long sausage shape, then place on the middle of the baking tray and cut a slash across the top with a sharp knife
5. Sprinkle the porridge oats over the top and bake for half an hour
6. Reduce the temperature to 180C and bake for another half hour
7. Cool on a wire rack for 10 minutes before slicing

Great buttered with any soup, or toasted and buttered with marmalade