We love making brown bread. Besides the abundance of health benefits, it’s such a versatile food to have in your kitchen – and it makes your home smell delicious!
There is so much you can do with your loaf of bread, whether you like it basic or boujee. It can be the healthy start to your day or the perfect appetiser at a dinner party. The possibilities are truly endless.
Brown Bread
This is our go-to recipe for the perfect loaf of brown bread. We use this in our own homes and at our baking demonstrations in the mill.
Ingredients
- 300 g Martry Mill wholemeal flour
- 200 g plain white flour
- 450 ml buttermilk
- 1 tsp salt
- 1.5 tsp bicarbonate soda
Instructions
- Combine all the dry ingredients into a mixing bowl.
- Mix ¾ of the buttermilk into the dry ingredients.
- Gradually add the remainder of the buttermilk to make a soft, slightly sticky dough.
- Put into a well-greased 900g loaf tin.
- Cover tin loosely with tin foil.
- Bake at 220 °C for 50mins approx.
Notes
There are plenty of ways you can upgrade your loaf of wholemeal bread. These are some of our favourite variations:
- An egg is an optional addition. It acts as an enriching and binding agent. Depending on personal taste some people prefer bread without an egg.
- Add 1 Tbsp of black treacle or brown sugar, 50g of dried cranberries & a small handful of mixed seeds.
- Add 1 Tbsp of black treacle or brown sugar, 50g of dried apricot & a small handful of chopped walnuts.
- Add 1 Tbsp of black treacle or brown sugar, 50g of chopped dates & a handful of a diced apple.
- Add a squeeze of honey to sweeten the mixture.
- Add a small fistful of chia seeds, porridge oats or sesame seeds to the mix, also sprinkle on top.
- Add 2 mashed bananas to turn your wholemeal brown bread into wholemeal banana brown bread.