Written by Twinthing

* 1 3/4 cups buttermilk (I used half milk + yogurt)
* 1/4 cup molasses
* 2 tablespoons vegetable oil
* 1/2 cups rolled oats
* 2 cups plain flour
* 1 1/2 cup wholemeal flour
* 1 tablespoon sugar
* 1 1/2 teaspoons salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 cup raisins

Preheat oven to gas 6.
Lightly oil large baking sheet; sprinkle with cornmeal.
Whisk buttermilk, molasses and oil in medium bowl. Stir in oats; set aside.
Mix dry ingredients (except raisins) in large bowl.
Make well in the centre and add buttermilk mixture and raisins.
Stir until dough comes together (it will be sticky). Let stand 5 minutes.
Lightly flour work surface and hands. Scoop half of dough onto surface; knead gently just until no longer sticky, about 30 seconds. Shape into 4 1/2-inch-diameter ball. Repeat with remaining dough.
Place loaves on baking sheet, spacing evenly. Using sharp serrated knife, make 2 parallel slashes atop each loaf, about 3/4 inch deep.
Bake loaves 20 minutes. Reduce heat to gas 5. Bake until dark and crusty and loaves sound hollow when tapped on bottom, about 25 minutes. Transfer loaves to rack; cool completely.