Preheat oven to 200°C / 400°F / Gas Mark 3

In a large bowl add the wholemeal flour and then sift in the plain white flour and bread soda.

Pour in most of the buttermilk, keeping back a small amount

Make a claw shape with the fingers of your hand and mix all ingredients in a circular motion until combined (alternatively use a wooden spoon).  You should end up with a sticky dough which is not too dry or too wet. If the mixture is too dry add the remaining buttermilk

Clean your hands if using and turn your dough into a lightly buttered/oiled bread tin and press down with the back of your hand.

Lightly brush the top of the bread with some buttermilk and top with rolled porridge oats or pinhead oatmeal if you wish.

Bake in the center of your preheated oven for 45 mins. To check if done insert a skewer or knife to test. This should come out of the bread clean. If sticky put back in for another 5 mins then retest.

When baked turn bread out onto a cooling rack upside down to keep a crispy crust. If you prefer a less crispy crust wrap the bread in a clean tea towel for a softer, chewier crust.

Enjoy topped with delicious and creamy Irish butter while warm. You just can't beat that.