Wheaten Bread

A recipe by Charlotte Pike


500ml whole milk

2 tbsp fresh lemon juice

250g plain flour

250g Wholemeal plain flour

1 tsp sea salt

2 tsp bicarbonate of soda

150g porridge oats

30g honey

30g treacle     


Preheat the oven to 200C/180C Fan/Gas Mark 5.

Grease a 900g loaf tin with flavourless oil 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 turn it into 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 still a touch warm, if you like. It freezes superbly and keeps for up to three days.