For the butter


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and dust a baking sheet with a good amount of flour to prevent the dough from sticking. Mix the dry ingredients and ½ tsp fine salt in a large bowl (reserving 30g oats), then use your fingertips to rub in the butter to a crumb-like texture.

  • STEP 2

    Stir through the dried fruit. Pour in the buttermilk and mix it in quickly with a cutlery knife, then bring the dough together very lightly using your fingertips (handle it very, very gently). Shape it into a round loaf measuring 18cm in diameter, then gently squash the loaf a little using your palm.

  • STEP 3

    Put the loaf on the baking sheet and score a deep cross in the top, 3-4 cm deep. Brush with the milk then scatter with the remaining oats and extra fennel seeds. Bake for 40 mins until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.

  • STEP 4

    Tip the butter into a bowl with the honey and 1/2 tsp flaky salt and use an electric whisk to beat for around 5 mins until light and fluffy.

  • STEP 5

    Transfer the bread to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool for 20 mins. While still warm, slice the loaf and spread with the butter. Will keep for two days. Any leftovers can be toasted the following day and served with the remaining butter.

Goes well with


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