1. Preheat your oven to 180°C (350°F).
2. Grease a loaf pan.
3. Mix everything in a big bowl, starting from the top of the ingredient list and working your way down. A wooden spoon works best.
4. Spoon the thick batter into your pan and bake for about 1 hour.
5. Let it rest in the pan for 5 minutes, then move it to a wire rack to cool.
6. Slice it thick, add some butter, and enjoy it with a hot cup of coffee.

A Quick Tip:

This version uses buttermilk, which makes the bread softer and adds a nice tang. If you don’t have buttermilk, use regular milk with 1 tbsp vinegar instead. That’s how the original recipe was made, but swapping in buttermilk really makes it better.

Bakers Note

The original recipe only called for regular milk, although I substituted it with buttermilk, and then added 125ml regular milk (as it seemed a bit dry). Due to using buttermilk, I only used 10 ml of vinegar instead of the 25ml as per the original recipe.
– Regular milk + vinegar is usually used together instead of buttermilk.