Edward?s Brown Bread

Mon, 20 August 2018

Edward’s Brown Bread

Brown bread, of any variety, is so popular. Besides from the wonderful taste this bread is super simple to make-which just adds to the appeal!!

12oz/350g wholemeal flour

2oz/50g plain flour

2oz/50g porridge oats

Pinch salt

2 level teaspoon bread soda

2 large eggs

1 dessertspoon of rapeseed oil

Approximately 500ml buttermilk.

1 tablespoon treacle

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 treacle and the  oil and add to the dry mixture.

Next mix in the buttermilk and get the mix to a “sloppy” consistency.

Pour into a well greased 2lb/900g loaf tin and smooth the top of the bread with a wet spoon.

Sprinkle the top of the bread with some additional porridge oats.

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:

The 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)

If you are nervous of the bread not coming out of the loaf tin use a strip of parchment paper across the middle to ease it out if problems arise. Sometimes a sharp tap on a flat surface works a treat also!