When making this brown bread recipe I sometimes I add in some pine nuts, sesame, pumpkin, sunflower, fennel, and caraway seeds for a healthy crunchy finish. Diced dried apricots and sultanas add an unusual finish to the bread also.
– 12ozs/350g wholemeal flour
– 2ozs/50g plain flour
– 2oz/50g porridge oats
– Pinch salt
– 2 level teaspoon bread soda
– 2 large eggs
– 1 dessertspoon of sunflower oil
– 18flozs/500ml buttermilk.
1. Preheat the oven to 170C/325F/Gas Mark 3
2. Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and well them well.
3. In a separate bowl beat the eggs together with the oil and add to the dry mixture.
4. Next mix in the buttermilk and get the mix to a “sloppy” consistency.
5. Pour into a 2lb loaf tin and smooth the top of the bread with a wet spoon.
6. Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for 1 hour.
7. After the hour has elapsed remove the bread from the tin and return to the oven to bake for a further 20 minutes.
7. Remove from the oven and allow the bread to cool down.
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– 2 tablespoons treacle in the wet mix makes darker & sweeter bread.
– This bread stays fresh for about 4-5 days.
– It can be successfully frozen.
– The mixture can be spooned into muffin tins and baked (approx 25-30 minutes @ 180C)
– Fresh milk mixed with lemon juice or natural yoghurt could also be used.