Restaurant Brown Bread

This wholesome loaf brings together hearty wholemeal flour, fibre-rich grains, and seeds to create a rustic bread that’s as good for you as it is delicious.

Restaurant Brown Bread

PREP TIME

10

MINUTES

COOKING TIME

80

MINUTES

Ingredients

  • Dry ingredients

  • 150g self-raising flour, sieved

  • 270g coarse wholemeal flour

  • ½ tsp bread soda

  • 1 tsp baking powder

  • ½ tsp salt

  • 50g caster sugar

  • 2 tbsp bran

  • 2 tbsp flaxseed

  • 2 tbsp wheatgerm

  • 2 tbsp oats

  • 1 tbsp almond flour

  • Wet ingredients

  • 25g butter

  • 3 tbsp treacle

  • 500ml buttermilk

  • 1 egg

Method

  1. Preheat the oven to 190°C/170°C fan/Gas 5. Grease and line a 2lb loaf tin. In a large bowl, combine all the dry ingredients.

  2. Melt the butter and treacle together in a small saucepan. In a jug, whisk the buttermilk and egg, then stir in the melted butter and treacle.

  3. Pour half of the wet mixture into the dry ingredients and mix gently with a wooden spoon without overworking. Add the remaining wet mixture and stir to form a thick, porridge-like batter.

  4. Spoon the mixture into the prepared loaf tin and smooth the top. Bake for 50 minutes, then cover loosely with foil to prevent the crust from hardening.Continue baking for another 30 minutes.

  5. Turn the loaf out onto a wire rack and cover with a clean tea towel to cool.

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