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Wholemeal Bread

Prep 15 minutes 
Cook. 45 minutes

Serves: 6 people
1 tbsp Black Treacle 
2 tsp Bread Soda - very level
2 large Fresh Egg 
50 g Plain Flour 
50 g Porridge Oats - a large fist full
1 pinch Salt 
500 ml  Buttermilk 
350 g  Wholemeal Flour 
1 dstspn Vegetable Oil 


Preheat the oven to 160°C/325°F/Gas Mark 3
Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and combine well.
In a separate bowl beat together the eggs, oil and treacle and add to the dry mixture.
Next mix in the buttermilk and get the mix to a “sloppy” consistency.
Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
Bake in the oven for 45 minutes and remove the bread from the tin, return to the oven inverted and bake for a further 15 minutes – this gives a lovely crust all the way around the loaf.
Remove from the oven - to test that the loaf is cooked rap the bread with your knuckles – there should be a hollow sound to indicate it is cooked. Allow to cool.

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