The model eats hers with an omelette.
Makes one loaf
Heat the oven to 200C/gas mark 6. In a large bowl, mix 350g wholemeal plain flour, 100g white plain flour and 1 tsp each of fine salt and bicarbonate of soda. In a jug, mix 300ml buttermilk, 4 tbsp of water and a generous tbsp of black treacle. Make a well in the centre of the flour and add the liquid. Mix, using a spoon initially, then floured hands, until you have a soft, sticky dough. Don’t knead, just shape into a round and place on a floured baking sheet.
Using a serrated knife, cut a deep cross in the top and dust with flour (rye, if you have any) and a handful of oats. Bake for 40-45 minutes, until the crust is beginning to darken and the base sounds hollow when tapped.
Allow to cool for 30 minutes before slicing or tearing it, otherwise much of the moisture will escape as hot steam. Eat within 24 hours.
