250g wholemeal flour, plus extra for dusting
250g plain flour
50g porridge oats
1 tsp sea salt
1 tsp bicarbonate of soda
25g unsalted butter, diced
75g walnuts, chopped
150g carrots, grated
1. Preheat the oven to 200˚C, gas mark 6 and dust a baking sheet with flour. Mix together the flours, oats, salt and bicarbonate of soda, then rub in the butter. Stir in the walnuts and carrots, then add the buttermilk and mix briefly with a cutlery knife to make a soft dough.
2. On a lightly floured surface, shape the dough into a 20cm round. Transfer to the baking sheet, sprinkle over a little more flour and score a deep cross into the surface. Bake for 35-40 minutes, until golden and cooked through. Transfer to a wire rack, cover with a tea towel and leave to cool. Serve just warm or toasted the next day.
This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue
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