Making brown bread couldn’t be easier – I make it two or three times a week and sometimes change it up by adding different seeds, nuts, sea salt, herbs, whatever you can think of! This recipe is great as it is but feel free to fancy it up with whatever flavours you have a hankering for.
- large mixing bowl
- 2lb loaf tin (regular loaf tin) or a 20cm round cake tin
- kitchen scales
- spoon measurements
- measuring jug
- 200g self raising white flour
- 200g wholemeal flour
- 70g porridge oats
- 2 tsp bicarbonate of soda
- pinch of salt
- 2 tbsp caster sugar
- 1 tbsp sunflower or other flavourless oil
- 1 beaten egg
- 400ml buttermilk
- butter & a sprinkle of flour to prevent the loaf sticking to the tin
- some seeds or oats to both to add to the top before baking (optional)
- Preheat oven to 210°C.
- Butter & flour the loaf tin.
- Combine all the dry ingredients together in a large mixing bowl & make a well in the centre.
- Pour in the buttermilk, oil & beaten egg.
- Using a fork, bring in the dry ingredients until the dough forms – don’t overwork it there’s not need to knead, it can be quite a wet mixture anyway.
- Scrape the mixture into the buttered & floured tin, top with oats and/or seeds if you like & bake for 45 to 50 mins.
- Tap the bottom of the loaf, once it sounds hollow-ish it’s done 🙂.
- Remove from the tin immediately, being careful not to burn yourself.
- Leave to cool on a wire rack – if you don’t like a hard crust, wrap in a clean tea towel first.
Enjoy and let me know what you think 😉