Wholemeal Brown Bread
Ingredients:
8oz flour
8oz course wholemeal (not wholemeal flour)
½ pint buttermilk
1 tablespoon olive oil
1 egg
1 teaspoon bread soda
Method:
1. Preheat oven to 180°C fan/ 200 °C conventional oven/ Gas Mark 6 (you may need to adjust this up to maximum of 200°C fan/ 220 °C conventional oven/ Gas Mark 7 as every over is different)
2. Grease a 2 pound loaf tin or use a tin liner in the tin
3. Sieve flour and bread soda together
4. Add the course wholemeal to this and mix all the dry ingredients together
5. Mix buttermilk, oil and egg together in a separate bowl/jug
6. Add the wet ingredients to the dry ingredients & mix it all together – this will produce a ‘wet’ type dough mixture
7. Add the mixture to the prepared 2 pound loaf tin & bake in the preheated oven for about 45 minutes – remember all ovens vary so you may need to adjust the temperature and the time a little depending on your oven, don’t be afraid to play around with it until you find what works best for your oven
8. You can test if its cooked by removing it from the tin and when you tap on the bottom of it, it should sound hollow
9. Once cooked remove from tin and wrap in a damp tea-towel and allow to cool
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The information provided in this blog/newsletter is intended for healthy adults seeking general guidance on nutrition and healthy eating habits. It is important to note that the advice and recommendations provided are not a substitute for personalized, one-to-one advice from a qualified healthcare professional, such as a registered dietitian or physician. It is essential to consider your individual circumstances, preferences, and any specific dietary restrictions or allergies you may have when applying the information provided. We do not assume any liability for the use of the information provided in this newsletter. By accessing and utilizing this information, you acknowledge and agree that you are doing so at your own risk.
