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.