Wholemeal
Bread
14 ozs / 400g / 3 cups
|
coarse stone ground wholemeal flour |
4 ozs / 110g / 1 cup
|
plain white flour
|
1 tablespoon
|
Bran |
1 tablespoon
|
Wheatgerm |
1 level teaspoon
|
bread soda / bicarbonate soda |
1 teaspoon
|
salt |
1 teaspoon
|
soft brown sugar |
1
|
free range egg |
15 fl ozs / 450ml / 1½ cups
|
buttermilk or sour milk |
2 tablespoons
|
sunflower oil |
| Loaf Tin |
9 ins x 5 ins x 2ins |
Preheat the oven to 200 deg C / 400 deg F / regulo 6
Put all the ingredients, including the sieved bread soda,
into a bowl and mix well. Whisk the egg, add the oil and most of the buttermilk.
Make a well in the center of the dry ingredients and pour in the liquid.
Mix well, and add more buttermilk if required. The mixture should be soft
and sloppy. Pour into an oiled tin and bake for about 60 minutes, or until
the bread is nice and crusty. It should sound hollow when tapped. Cool
on a wire rack.
|
