Method:

• Preheat oven to 220C/200C fan/Gas 7
• Sieve the plain flour, baking powder and bread soda into a large bowl.
• Add the wholemeal flour, salt and sugar and combine all ingredients with a fork or a whisk.
• Pour the Connacht Gold buttermilk into a jug and crack in the egg, mix well.
• Melt the Connacht Gold Pure Irish Butter with the treacle in a saucepan or microwave, set aside.
• Make a well in the flour mixture, pour in half the buttermilk mixture and gently mix through the flour with a spoon or use your hands.
• Be gentle and do not over mix.
• Pour in the remaining buttermilk mixture and treacle and butter mixture and gently combine to bring the dough together.
• Sprinkle the top with porridge oats.
• Pour the mixture into a 2lb loaf tin.
• Bake for 50-55min covering the top with tin foil at 25-30min once golden and browned on top.
• Wrap in a clean tea towel and allow to cool before slicing.