Traditional Brown Bread

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.

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.
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.

Additional Notes:
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.