Molly's Brown Bread

So I was pottering about the kitchen this afternoon, feeling a little peckish, wondering what I might fancy to satisfy my hunger! Perhaps a nice wholesome sandwich I thought! Yes, I said, that's what I'll have, but having consulted my trusty bread bin, alas, I had no bread! There were two options- head to the shop to avail of a glutenous loaf of factory produced dough or quickly whip up a tasty home-made loaf of brown bread. Having a little time on my hands- I chose the latter- resulting in the below recipe.....

Molly’s Homemade Brown Bread

 

 

 

Makes 2 loaves

450g (1lb) wholemeal flour

50g (2oz) plain flour

50g (2oz) oatmeal

50g (2oz) sesame seeds

50g (2oz) linseeds

50g (2oz) pumpkin seeds

50g (2oz) wheatgerm

1 tsp salt

1 tsp bicarbonate of soda

2 tsp baking powder

1 litre (1 ¾ pints) buttermilk

 

Preheat oven to 220°C/425°F/gas mark 7. Grease two 2lb loaf tins with sunflower oil or line with non-stick paper. Mix together the dry ingredients and then sift in the bicarbonate of soda and baking powder. Add the buttermilk to make a moist dough. Divide the dough mixture between the two tins. Bake for 10 minutes on high heat, then reduce the heat to 140°C/275°F/Gas Mark 1 and bake for 1 hour. Remove cooked loaves from the oven and allow to cool a little before turning out onto a wire rack. To test if they are cooked properly, tap the base of the loaf, it should make a hollow sound if cooked through.

Nutritional Tip:

Oatmeal is a rich source of soluble dietary fibre which is great for lowering cholesterol and high blood pressure. The soluble fibre also allows for considerable water absorption and consequently slows down your digestive process, i.e you feel full for longer. Therefore it can help you to control your weight. Oats are also a great source of proteins, carbohydrates and iron all important in the production of energy and stamina.