Traditional brown bread

This recipe was given to me by my boyfriend’s mother.  I’m not sure where she got it from as she just sent me a picture of the recipe, but it’s a perfect match to go with my butternut squash and sweet potato soup, and it’s also excellent topped with lashings of butter and a poached egg or homemade jam.

 

What you’ll need:

  • 250 g wholemeal flour
  • 100 g plain flour
  • 50 g porridge oats, plus an extra pinch for sprinkling
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 50 g butter
  • 350 ml buttermilk
  • 1 egg

Method:

  1. Preheat oven to 200°C and line a loaf tin with baking paper
  2. Mix the wholemeal flour, plain flour, porridge oats, salt and bicarbonate of soda together in large bowl
  3. Chop up the butter and rub it into the flour mixture as you would if you were making pastry
  4. Beat the egg into the buttermilk and then add to the flour and butter mixture
  5. Stir until fully combined then pour into the lined loaf tin
  6. Sprinkle some porridge oats on the top and then bake for 45 min – keep an eye on it while its in the oven and cover with foil if the top is starting to get too brown before the middle is cooked

 

Substitutions:

  • If you’re in a hurry, simply put all the ingredients together in a food processor and blitz until combined
  • Don’t like rubbing in? Melt the butter in the microwave then stir into the mixture
  • If you don’t have any buttermilk, add 1 tbsp of white vinegar to milk and leave to stand for 15 min before using

signature

 

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