... cooked up by Feidhlim O'Neill for the Touch Recipe Book
My mother's BROWN BREAD RECIPE, hence the emphasis on imperial measurements....
Very healthy and easy to make bread. No proofing needed since the rising is a chemical process not organic one. You can add nuts or seeds as desired.
20ozs. Strong brown flour (or 10ozs Canadian Strong Brown and 10ozs normal strong brown)
5ozs. white flour
2ozs. porridge oats
2ozs. wheat germ
1 teaspn (rounded) Baking soda.
625mls =1 ¼ pts Buttermilk or diluted 500ml tub of Yogurt works too
1/4 teaspoon Salt
Preheat Over to 180°C
Mix flours, wheat germ and porridge oats in a bowl sieve in soda (to make sure no lumps) and salt.
Mix well then add the buttermilk.
Mix but just enough (a minute or two tops) – if you mix too much the bread will be flatbread – purists say you need to use a wooden spoon for this part.
Mixture should be wet but hold together in a ball.
Use non slick bread tins (for a loaf effect) or more traditionally flattened the mixture on a non stick baking tray.
Sprinkle with more oats if desired.
Bake at 180°C for 30 minutes. Reduce heat to 160°C and bake for a further 20 minutes approx. Its done if you put a skewer into the bread and it comes out dry.
Remove from tin and place on a wire rack to cool.