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.
– 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.
Events will be taking place for National Bread Week in bakeries and stores across Ireland. Many will be offering tastings and promotions as well as events for local communities and the chance to meet the men and women responsible for Ireland’s bread. The week offers the perfect opportunity to learn more about bread – its value, versatility and the fantastic variety on offer every day.
For more information visit www.nationalbreadweek.ie