Wed, 6 November 2019
Ingredients
•350g/12oz Odlums Coarse Wholemeal Flour
•25g/1oz Odlums Wheat Bran
•1 tablespoon Brown Sugar
•Pinch of Salt
•1 teaspoon Odlums Bread Soda, sieved
•1 tablespoon Vegetable Oil
•300ml/½pt Milk
•125g carton Yoghurt (Natural or Hazelnut)
Method
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite wet.
4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool.
6. Bread cuts better if left until the next day.
