Edward’s Brown Bread

Thu, 23 September 2021

Chef: Edward Hayden

Brown bread, of any variety, is so popular. Besides the wonderful taste this bread is super simple to make-which just adds to the appeal!!

Ingredients:
12oz/350g little mill wholemeal flour
2oz/50g plain flour
2oz/50g porridge oats
Pinch salt
2 level teaspoon bread soda
2 large bia beo eggs
1 dessertspoon of rapeseed oil
Approximately 500ml avonmore buttermilk.
1 tablespoon highbank orcahrds treacle

Method:
1) Preheat the oven to 170C/325F/Gas Mark 3
2) Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and well them well
3) In a separate bowl beat the eggs together with the treacle and the oil and add to the dry mixture
4) Next mix in the buttermilk and get the mix to a “sloppy” consistency
5) Pour into a well greased 2lb/900g loaf tin and smooth the top of the bread with a wet spoon
6) Sprinkle the top of the bread with some additional porridge oats
7) After the hour has elapsed remove the bread from the tin and return to the oven to bake for a further 15-20 minutes.
8) Remove from the oven and allow the bread to cool down.

Additional Notes:
The treacle in the wet mix makes darker & sweeter bread.
This bread stays fresh for about 4-5 days.
It can be successfully frozen.
The mixture can be spooned into muffin tins and baked (approx 25-30 minutes @ 180C)
If you are nervous of the bread not coming out of the loaf tin use a strip of parchment paper across the middle to ease it out if problems arise. Sometimes a sharp tap on a flat surface works a treat