Tudor Cottage B&B's Seeded Brown Bread

This quick no yeast bread is my adaptation of the incomparable Ballymaloe Cookery School's brown bread and every day in my head I thank them for such a simple and reliable recipe.  I alter the types of flour I use regularly, but whatever I do, the recipe still seems to work out well.  The inclusion of an egg is a master stroke.

Ingredients

  • 2 x 264 ml cartons buttermilk 


  • 2 tbsps. sunflower oil


  • 1 egg 


  • 225g wholemeal spelt flour


  • 225g white rye flour 


  • Handful of oat bran 


  • 60g mixed seeds, I use pumpkin, sesame and sunflower 


  • 1 level tsp. bicarb. of soda 


  • 1 tsp. sugar 


  • 1 tsp. salt 


  • Oven 180, 160 fan 2 x 1lb loaf tins, or I use a tin 30cmx10cmx7cm Using a loaf tin liner makes life less stressful

Method

  • Put the buttermilk, oil and egg in a small bowl and whisk together


  •  Put all the other ingredients into another larger bowl and mix together. 


  • Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix everything together; I find it easiest to use a knife for this. 


  • Try not to overwork the dough because this toughens it. Transfer the dough to your lined loaf tin.  This is easiest using a wet hand. Bake 55 minutes.  When the bread is cooked the bottom will sound hollow when tapped.    

Helpful Hints

I find this bread is best kept in the fridge and, for toasting, it will be good for up to 4 days.

The bread freezes well

An all white flour version of this is delicious too.

A wholemeal flour only version is rather heavy so it's best to incorporate some white flour.  The loaf when cooked will still appear completely brown  

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