"Good bread and butter is the best way to start a meal; this is my favourite of the breads we serve at The Harwood," says Graham. The bread is best eaten the day it's made.
- 400 gm wholemeal flour
- 120 gm self-raising flour
- 1 tbsp bicarbonate of soda
- 200 gm fine oatmeal (see note)
- 480 ml milk
- 280 ml thick plain yoghurt
- 50 gm black treacle (see note)
- 1½ tbsp rolled oats
- To serve: softened butter
- 1Preheat oven to 165C. Sift flours and bicarbonate of soda into a bowl, mix in fine oatmeal and 1 tbsp sea salt flakes, whisk milk, yoghurt and treacle in a bowl to combine, add to dry mixture and mix to just combine. Spoon into a 7cm-deep, 12cm x 23cm buttered and floured loaf tin, sprinkle with oats and bake until a skewer inserted withdraws clean (50-60 minutes). Rest in tin for 10 minutes before turning out. Slice and serve warm or at room temperature with butter.
Note Fine oatmeal is available from select health-food shops. Black treacle is available from select supermarkets and health-food shops; if it's unavailable, substitute brown sugar. Drink suggestion by Luke Robertson