Brown Bread

• 份量: Makes 2 x 1lb loaves
• 總時間: 1 hour 47 minutes

食材

Grandad’s Brown Bread 🍞

My favourite batch bake! Great for breakfast, lunch or as a snack. This bread freezes so well.

Prep Time: 10 minutes

Cook Time: 50 minutes

250g wholemeal flour

250g self-raising flour sieved

1 tsp baking powder sieved

1 tsp bread soda sieved

25g light brown sugar

Pinch of salt

1 egg

1 pint buttermilk

25g butter

2 tbsp treacle melted

2 tbsp porridge oats

步驟

Preheat the oven to 220C/ 200C fan/ gas 7

Grease and line 2 x 1lb loaf tins or use disposable loaf tin liners.

Mix the wholemeal flour, self-raising flour, baking powder, bread soda, sugar, and salt into a large bowl.

Make a well in the centre of the dry ingredients.

Crack the egg into the buttermilk and whisk together, in a separate bowl.

Melt the butter and treacle in a saucepan or microwave, add this to the buttermilk and mix.

Gradually add half of the buttermilk mixture to the centre of the dry ingredients.

Use a wooden spoon or spatula to combine the ingredients.

Add the remaining buttermilk mixture to bring everything together.

Try not to over-mix, stop once it is just combined.

Divide the mixture between the two loaf tins.

Sprinkle the top of each loaf with some oats.

Bake for 50 minutes.

I cover it with tin foil after 25-30 minutes, once the tops are golden, to prevent a very hard crust.

Wrap the loaf in a clean tea towel and allow it to cool for 30 minutes on a raised wire rack before cutting.

STORAGE:

Store in an air-tight container once completely cooled for 3 -4 days.

FREEZE:

Freeze the whole loaf, halved or sliced for 3-6 months, wrapped in tin foil.

DEFROST:

Defrost by leaving it at room temperature and covering it with a clean tea towel. I take mine out the night before.