Tuesday, 30 April 2013

Tuesday's Kitchen - Wholemeal Bread

I love the smell of freshly baked bread, there's nothing more homely and comforting.
I remember my grandmother always made her own bread.
You just can't buy it like that anywhere.

This loaf is perfect any time of the day, but it's especially good with soup or one of my own favourites butter and jam.

The recipe is tried and tested many times by me, it's taken from one of those recipe cards I picked up in Supervalu by Irish chef Kevin Dundon.

Kevin's recipes are all family friendly favourites and better still they work.

Give it a go and it won't disappoint.


350g Wholemeal Flour
50g Plain Flour
50g Porridge Oats
Pinch of salt
2 Level Teaspoons Bread Soda
2 Large Eggs
1 Dessert Spoon Vegetable Oil
500ml Buttermilk
1 Tablespoon Treacle

Tuesday's Kitchen Wholemeal Bread


Preheat oven to 160°C/325°F/Gas Mark 3
Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and combine well
In a separate bowl beat the eggs,oil, treacle and add to the dry mixture
Add in the buttermilk and mix to a sloppy consistency
Pour into a greased 2lb loaf tin and smooth the top with a wet spoon
Bake in the oven for 45 minutes and remove the bread from the tin.
Return to the oven inverted and bake for another 15 minutes - this makes a lovely crust all around the loaf
Remove from oven and test - if the loaf is cooked there should be a hollow sound when you tap the bread with your knuckles.
 Allow to cool.

*If you like you can add a sprinkle of seeds or porridge oats before baking - this adds a nice touch*

Joining in with Townsend House What I am Eating Linky. Follow the link back and check out some of  the other great recipes.

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