I100g of wholemeal coarse flour
150g of plain flour 150g of spelt flour 50g of porridge oats 50g of wheatgerm 1 tsp of bread soda 1 level tsp of fine sea salt 350ml of buttermilk 1 egg, lightly beaten 1 tsp of honey 100g of mixed seeds Preheat your oven to 200 degrees. Oil a 2lb loaf tin and line the base of it with a strip of parchment that is longer than the tin.
Mix the flours, porridge, and wheatgerm together in a large bowl. Sieve in the bread soda and salt and stir them in well.
Mix the buttermilk, egg, and honey together.
Make a well in the dry ingredients and stir in the wet mixture. When everything is combined, stir in the seeds.
Scoop the mixture into the prepared tin and bake for about 50 minutes until it is golden on top and a skewer comes out clean.
Use the ends of the baking parchment to help you ease the loaf from the tin and allow to cool on a wire rack.