I had this bread once at local restaurant - Finsbury Park's awesome SEASON - and it took a number of attempts before I had to message the owner and simply ask for his specific recipe.
This is why the image is so triumphant. I finally got the bread I had been dreaming of and always had to order extra of whenever I visited.
Only I smeared mine in butter and sprinkled it with cinnamon and sugar.
Just to add my own twist.
This is really very excellent toasted for up to three days afterwards. If it lasts that long.
Enjoy! (I did)
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Ingredients
500ml whole milk
2 tbsp fresh lemon juice
250g plain flour
250g Wholemeal plain flour
1 tsp sea salt
15g bicarbonate of soda
150g porridge oats
30g honey
30g treacle
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Instructions
Preheat the oven to 200C/180C Fan/Gas Mark 5.
Grease a 900g loaf tin and set aside.
Start by placing the milk into a jug. Pour the lemon juice into the milk and stir. Set aside until it’s required in the next step of the recipe. The lemon juice will sour the milk and render homemade buttermilk.
Sift the flours, salt and bicarbonate of soda into a large mixing bowl. Stir to combine. Add the oats, but reserve two tablespoons to sprinkle on top of the loaf. Stir again.
Now, whisk the honey and treacle into the milk. Pour the wet mixture into the dry ingredients in the mixing bowl and stir gently to just combine. Gently spoon the bread mixture into your prepared loaf tin. Smooth off the top of the loaf and sprinkle with the reserved oats.
Bake for 45-55 minutes until browned and the crumb is crisp. Allow to cool in the tin for ten minutes before transferring to a wire rack to cool fully.
Serve when warm with a thick wedge of butter, a sprinkling of cinnamon and a little soft brown sugar.
