You will need
- Baking tray
- Weighing scales
- 2 large mixing bowls
- Measuring spoons
- Wooden spoon
- Balloon whisk
- Oven gloves
- Wire cooling rack
- Preheat the oven to 190°C/375°F/gas 5.
- Lightly dust a baking tray with flour.
- Place the flours, pinhead oatmeal, bicarbonate of soda, salt and sugar in a large mixing bowl and mix together.
- Crack the egg into a separate bowl, add the buttermilk, then use a balloon whisk to beat it together.
- Slowly add the egg mixture to the flour, and use a fork to stir it together.
- Once you’re finding it hard to mix, use your hands to pat and pull it into a soft, sticky dough.
- Shape the dough into a round ball and place onto the floured baking tray.
- Use your hands to flatten the dough slightly so you end up with a disc, roughly 6 to 7cm thick.
- Score a cross into the top of the bread with the blunt edge of a knife.
- Using oven gloves, carefully place the tray on the middle shelf of the hot oven for 50 to 60 minutes, or until golden and a firm crust has formed.
- Carefully remove the loaf from the oven.
- To check if it’s done, tap the bottom – if it sounds hollow it’s ready, if not cook for a little longer.
- Place on a wire cooling rack to cool before slicing.
|Sat fat (g)||0.4|
Jamie’s top tip
“Be careful not to over-mix the dough – stop mixing as soon as it comes together otherwise you’ll end up with tough, dense bread.”
All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.