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Brown Bread

Prep. 20 minutes • Cook . 80 minutes
2 tsp Bread Soda 
2 large Fresh Egg 
50 g Plain Flour 
50 g Porridge Oats 
500 ml  Buttermilk 
1 pinch  Salt 
1 tsp  Sunflower Oil 
350 g  Wholemeal Flour 

Preheat the oven to 170C/325F/Gas Mark 3.
Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and well them well.
In a separate bowl, beat the eggs together with the oil and add to the dry mixture. Next, mix in the buttermilk and get the mix to a “sloppy” consistency.
Pour into a 2lb loaf tin and smooth the top of the bread with a wet spoon. 
Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for 1 hour. 
Remove the bread from the tin and return to the oven to bake for a further 20 minutes.

Remove from the oven and allow the bread to cool down. 
This bread stays fresh for about 4-5 days and can be frozen. 

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