Direwolf bread

Lightly process 265 g old-fashioned rolled oats.

Combine with 550 g whole wheat flour, half a teaspoon baking soda, two teaspoons baking powder and one teaspoon salt and whisk to combine, in a bowl large enough to hold it.

Whisk in 6 tablespoons honey and 6 tablespoons melted butter.

Add buttermilk a little at a time, about 275 ml in total, until a thick dough forms that holds its shape without being sticky or wet.

Cut the dough around a paper direwolf template with a knife.

Sprinkle with sugar and bake. No oven temperature and no baking time are stated; one of the two came out a little burnt.

Spread honey butter over the baked bread.