Preheat the oven to 180˚C (160˚C if you have a convection oven).

Grease 3 small bread pans – the ones you use for banana loaves.

I like this bread because it is so easy to make – no kneading and rising. 

Mix the wheat, flour, oats, seeds, sugar and salt.

Mix the bicarb into the buttermilk. Add it to the dry ingredients and mix well with a wooden spoon.

Spoon the mixture into the 3 prepared pans and bake for 1 hour.

The bread is cooked if it sounds hollow when you tap it and starts pulling away from the sides of the pans. Serve it hot or cold with butter, homemade jam and cheese… or whatever tickles your fancy.

Once I wanted to make it and did not have enough buttermilk, so I topped up the liquid with all the left over yoghurt of all flavours in my house. Now I always replace some or all of the buttermilk with yoghurt.