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.
2 x 264 ml cartons buttermilk
2 tbsps. sunflower oil
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
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.
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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