Preheat oven to 400°F/204°C degrees.

Butter 8 x 4 inch loaf pan.

In a medium bowl, whisk together the flour, rolled oats, steel cut oats, baking soda, and salt.

Add buttermilk and syrup and stir until just incorporated. Try not to overmix, as that can lead to a tough loaf. It will look like a thick pancake batter and you might question whether it will cook into a loaf. I promise, it will.

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with 1 tablespoon rolled oats.

Place the pan in the oven, bake for 20 minutes. When that initial time is up, rotate the pan and bake 20 more minutes. Check for doneness using a wooden skewer or cake tester. It is down when the tester comes out of the center mostly clean.

When the loaf is finished, remove it from the oven. Let it cool in the pan for a few minutes and then tip it out and place it on a cooling rack.

Let the loaf cool completely before slicing. It will keep on the counter for a couple of days, but for longer storage, either refrigerate or freeze.