I got up early last Monday morning and decided I’d bake a couple of loaves of brown bread as I had some buttermilk in the fridge that I wanted to use before the date was up. Before I started though, I turned on my laptop and saw a post from English Mum announcing her latest bake off : English Mum’s Fresh Bread Bake Off (snazzy title eh?) I usually look at these kind of things, tell everyone I’m going to take part but then never get around to actually doing it, so this time I’m definitely entering…
The bread I decided to enter is a recipe that I was given by a neighbour of my parents. About 2 years ago, she gave my mum a couple of slices of this bread to try and told her if she liked it she’d give her the recipe. I tried it first and was speechless. It was probably the nicest brown bread I’d ever tasted.
Since then I’ve made it loads of times. The original recipe called for just sesame seeds but I added in the pumpkin seeds and I love them. You can leave them out if you prefer. Also, treacle is optional. It’s very filling and is gorgeous with a salad or homemade soup.
Anyway, here’s the recipe!
350g coarse wholemeal
10g sesame seeds
15g pumpkin seeds
15g wheat bran
75g plain flour
1 heaped tsp bread soda
40g butter (melted)
1-2 tbsp treacle (optional)
Preheat oven to 200ºC and lightly grease loaf tin & dust out with wholemeal flour.
Place wholemeal, oatflakes, seeds and bran in a large mixing bowl. Sieve white flour and bread soda over the top and mix thoroughly.
Place the egg and treacle in a bowl and whisk together until well mixed. Make a well in the centre of the dry ingredients, pour in the egg, treacle, melted butter and buttermilk mixing quickly to a wet dough.
Pour the dough into the prepared tin. Bake for 50-60 minutes then turn onto a wire tray to cool.