1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.

2. Add both of the flours, the rolled oats, baking soda, and salt to a large bowl. Add the diced butter and rub into the flour. Add the raisins and cranberries and mix in. Add the buttermilk and use a spoon or knife to mix in – do not overmix. The dough will be quite sticky. Shape into a flat round loaf (Ø 20cm) and place on the prepared baking sheet.

3. Cut a deep cross in the top and bake the bread for about 38-45 minutes or until the loaf sounds hollow when you knock on the bottom. Take it out of the oven and let it cool down completely on a wire rack.