This is a traditional brown bread which I make regularly. It is great with a bowl of hot soup, or used in an open sandwich. It's also good for freezing.
175g wholemeal flour
175g plain flour
20g pinhead oatmeal
20g rolled oats (plus extra for scattering on top)
20g brown sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp bicarbonate of soda
Preheat the oven to 400F. Sift plain flour and baking powder into a large bowl. Add in all other dry ingredients and mix thoroughly. In a seperate bowl whisk egg and buttermilk. Add the butter milk mixture to the dry ingredients. Stir to combine. Spoon the mixture into a lined 2 lb loaf tin. bake for 50-60 minutes until an inserted skewer comes out clean. Remove grease proof paper and place back in the tin up-side-down for a futher 5 minutes. Cool on a wire rack.
I often add sesame and poppy seeds to this bread and top with sunflower seeds.