Restaurant Brown Bread
SERVES
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
80
MINUTES
CUISINE
COURSE
Baking
Method
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.
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.
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.
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.
Turn the loaf out onto a wire rack and cover with a clean tea towel to cool.
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
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.
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.
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.
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.
Turn the loaf out onto a wire rack and cover with a clean tea towel to cool.
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