Edward says: Everybody has their own unique recipe for brown bread and this is mine, which I think is perfect for all your requirements. This bread has a nice firm and crusty exterior and a nice spongy centre which makes it nice and moist. Sometimes I substitute the mixed seeds for some pine nuts, diced dried apricots or sultanas which add an unusual finish to the bread also.
Ingredients:
- 14oz/400g wholemeal flour
- 2oz/50g plain flour
- 2oz/50g porridge oats
- Pinch salt
- 2 level teaspoon bread soda
- 2 large eggs
- 1 tablespoon dark black treacle
- 1 dessertspoon of sunflower oil
- 18flozs/500ml buttermilk.
- 3 tablespoons mixed seeds (pumpkin, sesame, poppy, sunflower)
Method:
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 dark treacle and add to the dry mixture.
Next mix in the buttermilk and get the mix to a “sloppy” consistency.
Add two tablespoons of the multi seed mixture to the bread.
Pour into a well greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
Sprinkle the remaining seeds on top of the bread and bake in the oven for 1 hour.
After the hour has elapsed 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.
Edward’s Handy Hints:
- This bread stays fresh for about 4-5 days and can be successfully frozen.
- The mixture can be spooned into well greased muffin tins and baked for approx 25-30 minutes at 180C/350F/Gas Mark 4
- Fresh milk mixed with lemon juice or natural yoghurt could also be used. Once you have added the juice of the yoghurt just give it a stir and leave it to rest for a few minutes.
Enjoy!
