I have made a few pies and cakes in my time but for some reason not much bread. When we went to live in Spain and before discovering some of their artisan wholegrain breads, I did have a go with some Irish soda bread but it was a total disaster. We could have built a garden wall with the bricks that came out of the oven. The results ended up being given to the ducks.. but the small pieces were so heavy they sank to the bottom of the lake which provided exercise for the ducks and entertainment for us.
Rescue was at hand when my husband’s brother came out for a visit armed with his secret recipe. I am proud to announce that following some modifications, I can now produce some variations including bread made with some oats and another with fruit and nuts. Thank you Frank.
Here is the recipe and even those who are not avoiding yeast will find it delicious.
Pre-heat the oven to 180 degrees – put the rack mid oven. Prepare two 14inch bread tins – I use greaseproof paper cut to size and a little olive oil around the tin so that the paper sticks.
Ingredients – for two loaves.
- 600gm strong whole wheat plain flour (or 500gm flour and 100gm porridge oats – or 500 gm flour and 100gm dried fruit)
- two teaspoons of baking powder
- Two teaspoons of bicarbonate of soda
- Two teaspoons of salt
- Two teaspoons of sugar
- Two eggs
- 600ml Buttermilk
- 600ml milk (I use full fat)
- Juice of two lemons (to sour the milk)
Sultanas and mixed fruit can be added and makes a delicious fruit bread.
- Add the lemon juice to the milk and stir – leave for about 15 minutes until it thickens.
- Sift the flour into a large bowl (add porridge oats or fruit if using)
- add in the bicarbonate, baking powder, sugar and salt
mix in gently.
- Pour in the soured milk and using a fork gently stir together.
- Add in two eggs and mix in.
- Pour the mixture into the tins and place in the hot oven for approximately 45 minutes.
- Check after 30 if you have a convection oven and the loaves should have risen and be brown on top.
- When baked take the loaves out of the oven and remove from tins. (peel off the paper if you have used)
- You will know they are cooked if they sound hollow when you tap them on the bottom of the loaf.
- Wrap in clean tea towels to stop the crust getting too crisp and leave on a rack until cool.
I wrap one in clingfilm and put in freezer and because there are no preservatives you need to eat over a couple of days. I keep one in the fridge.
Butter and Olive oil.
I don’t like processed spreads but love a bit of butter or some olive oil on my bread. In the last post I shared the recipe for the tomato relish that is wonderful spread on toasted bread with a little olive oil and a pinch of salt.
Thanks for stopping by.