Bring kernels/grains to a quick boil in the water, let it cool in the pot, off the stove.

Add all the dry goods in a big bowl. If using dry yeast be sure to mix up the dry goods before adding buttermilk, as cold will kill. If using fresh yeast, mix with a little of the water to make it soluble, then add with the wet goods.

Add in all the wet goods, finishing up with the now soft kernels. The dough should be only so wet that it can be meaded into a homogeneous mass.

Oil one 3L tin loaf or two 1.5L tin loafs, put the kneaded dough into the forms.

Let rest for an hour a warm place, or until the dough has reached approx 1cm from top edge of the form.

Preheat oven to 220deg and bake for 75 minutes.