This brown bread is light and fluffy. Since it has a moist consistency, it does not require kneading…just mix thoroughly with a wooden spoon.
The margarine and egg add richness as well as helping preserve the bread.
I use paper tin liners to preserve my tins. Whenever my supply runs out, I make my own by lining the tin with parchment paper. You can too. For details on how to make your own liners visit my website.
175g plain white flour
1 teaspoon bread soda
0.25 teaspoon salt
50g wheat bran
25g wheat germ
25g oat bran
Preheat oven to 190C or 370F, gas mark 5.
Sieve white flour together with bread soda and salt in a large bowl.
Divide the margarine into tiny pieces with a knife and rub into the flour using your fingertips.
Add wheat bran, wheat germ, and oat bran to the flour.
Beat egg lightly and mix with buttermilk.
Add egg and milk to the dry ingredients and thoroughly mix to a stiff paste.
Turn into a prepared tin and bake in a preheated oven for 45 minutes. Check by turning the bread upside down and tapping the base. If cooked a hollow sound can be heard.
Brown bread is delicious served with just butter, as an accompaniment to soups, salads, or any starter.
It’s great with egg dishes like omelette or simply a boiled egg.
Traditionally it is delicious when served with Irish smoked salmon.
Save time by doubling or tripling the quantity of ingredients and freezing the extra loaf/loaves. This way you also economise on your use of electricity. I like to have supplies without having to bake every day. This freezes really well and is even great frozen in halves. Just remember to place in a freezer bag with extra space… exclude air and tighten with a plastic tie.
Mary E Coen
Website: www.goddessmeca.com Facebook: goddess Meca