200g/7oz Odlums Cream Plain Flour
250g/9oz Odlums Wheatmeal
1 teaspoon Shamrock Bread Soda
1 level teaspoon Salt
1 teaspoon Cream of Tartar
1 tablespoon Odlums Oat Bran
1 tablespoon Odlums Wheat Germ
1 tablespoon Odlums Wheat Bran
25g/1oz Margarine
1 teaspoon Honey
1 Egg (beaten)
12-14fl oz/350-400ml Buttermilk

Odlums Pinhead Porridge Oats (optional)


  1. Preheat the oven to 210°C/425°F/Gas 7. Lightly grease a 19cm/8” deep cake tin or two 900g/2lb loaf tins.
  2. Sieve the cream flour, salt, bread soda and cream of tartar into a bowl.
  3. Add the wheatmeal, oat bran, wheat germ and wheat bran and mix well.
  4. Rub in the margarine. Mix the egg, honey and buttermilk together and add sufficient liquid to the dry ingredients. Mix to a soft dough.
  5. Turn onto a floured board and knead. Place into the prepared tin or tins and cut a cross on top.
  6. Sprinkle some pinhead on top if used.
  7. Bake for 15 minutes then reduce heat to 190°C/375°F/Gas 5 for a further 30 minutes approx.
  8. When cooked it should have a hollow sound when tapped underneath.
  9. Wrap in a clean tea towel to cool.