• 14oz/400g extra coarse wholemeal flour
• 2oz/50g plain flour
• 2oz/50g porridge oats
• Pinch salt
• 2 level teaspoon bread soda
• 2 large eggs
• 1 dessertspoon of oil
• 500ml buttermilk.
• 3 Tablespoons mixed seeds (pumpkin, sesame, poppy, sunflower)
Method:
- Preheat the oven to 170C/325F/Gas Mark 3
- Put the flours, sieved bread soda, salt, and porridge oats into a large mixing bowl and well them well.
- In a separate bowl, beat the eggs together with the oil and add to the dry mixture.
- Next, mix in the buttermilk and get the mix to a “sloppy” consistency.
- Add two tablespoons of the multi-seed mixture to the bread.
- Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
- Sprinkle the remaining seeds on top of the bread and bake in the oven for 1 hour.
- After the hour has elapsed, remove the bread from the tin and return to the oven to bake for a further 10-15 minutes.
- Remove from the oven and allow the bread to cool down.
Additional Notes:
- 2 tablespoons 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)
- Fresh milk mixed with lemon juice or natural yoghurt could also be used. Once you have added the juice of the yoghurt just give it a stir and leave it to rest for a few minutes.
