Makes:1 small loaf
Ingredients
30g unsalted butter, diced
250g plain flour, plus extra to dust
75g porridge oats
100g cranberries
1 tsp fresh thyme leaves
½ tsp nigella seeds
½ tsp bicarbonate of soda
¼ tsp salt
240ml buttermilk
Method
1. Preheat the oven to 200°C, gas mark 6. Line a baking sheet with baking parchment. In a large mixing bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs. Set aside 1 tbsp oats and stir the remainder into the bowl. Add the remaining ingredients apart from the buttermilk; stir well to combine.
2. Using a palette knife or spatula, quickly fold in the buttermilk until just combined. Bring the dough together and tip onto the baking sheet, shaping into a round loaf, about 15cm in diameter. Scatter the top with the reserved oats and dust lightly with flour. Use the floured handle of a wooden spoon to press a deep (5cm) cross into the top of the loaf and bake for 30 minutes, until risen and golden. Cool on a wire rack and serve warm or at room temperature with butter, if liked.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
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