I used to have major problems making bouncy, or soft, brown bread! Every time I’d give it a go I ended up producing a loaf of bread that was rock solid and no knife could cut through it! Then I found an easy to follow recipe and it hasn’t failed me yet – and hopefully it doesn’t.
So here’s what I do:
250 g of Wholemeal Flour
200 g of Plain Flour
1 Teaspoon of bicarbonate of soda
Pinch of salt (usually sea salt)
350 ml of Buttermilk
2 Tablespoons of sunflower seeds
2 Tablespoons of pumpkin seeds
1 Tablespoon of honey
Mix the wholemeal, plain flour, bicarbonate of soda and salt to a large mixing bowl. I like to add seeds to the bread for the extra health benefits. The green pumpkin seeds add a nice colour to the bread.
Add in the egg.
Add in the honey for an extra sweet taste.
Slowly add the buttermilk while mixing well. 350 ml is a guide, you may need a little extra buttermilk. Just make sure to have a soft dough.
Transfer the dough to a lightly greased loaf tin. Use a spatula to scrap the last bits out of the mixing bowl.
Bake for 40-50 minutes. Until the loaf sounds hollow when you tap on the bottom.
Wrap it in a tea towel to cool.
I sometimes have trouble getting the loaf out of the tin but I place the tin in a shallow sink of water and after 5-10 minutes, it just pops out of the tin. Don’t force it or the bottom of the loaf will be left in the tin – this has happened to me too many times for not being patient!
Baking and cooking is an art, a science. Every year I find myself glued to Masterchef Australia and the crazy, flavour filled dishes that the contestants produce. The amount of time, sweat and determination it takes to create those dishes is outstanding, and whats more they are all amateur chefs. It’s mind boggling what they create without any official training. Its clear to say, I am a looooong way from Masterchef, and a long way from Australia! So I’m going to stick to making traditional Irish brown bread as I think that’s all my culinary skills will allow!