Sunday, February 27, 2011

Wholemeal Irish Brown Bread

Ok, so my thesis is OFICIALLY DONE! I no longer have to spend hours obsessing over statistics or whether my headings look just right :D. Now onto my next essay...*head/desk* :P.
At any rate, now that it's handed in and out of my mind I can go back to baking more regularly :D So this morning I decided I'd make Buttermilk Wholemeal Bread because we had no proper brown bread in the house! The nice thing about Irish wholemeal bread is that it requires NO KNEADING!!! The result is a dense textured loaf full of fibre and homey goodness, perfect for soup and salmon and lashings of butter and jam :)

We normally buy freshly baked wholemeal bread from a little market near where we live but this week through a combination of being super busy and them leaving the market earlier than usual we missed out. So I decided I'd try my hand at it and adapt a really basic (and kind of crappy) wholemeal buttermilk bread recipe that I already had in my recipe box.

Unfortunately I had to leave before it was cool enough to eat but according to the text I just received it was a winner and my mum wants me to make more next week. the loaf came out a little on the flat side because the only loaf tin I had available was a silicone tin and whatever about their pro of being non stick, I personally think they're pretty rubbish as far as keeping the shape goes... But anyway, I'll use the metal one next time and then compare results :)

The bread has honey and buttermilk in it. I omitted the salt because I find that buttermilk can be quite salty, but feel free to put it in if you think the honey will make the bread too sweet. According to my tasters the lack of salt wasn't a problem and the honey was balanced so it really depends on your own personal tastes.

Wholemeal Irish Buttermilk Bread

(Makes 1 large loaf)

450g wholemeal flour
150g plain flour
1 egg
550mls buttermilk
1 tsp baking soda
1.5 tsp salt
2tbsp honey

Preheat oven to 220 C
Mix all dry ingredients together in a large bowl
Add the egg to the buttermilk and beat together
Add 3/4 of the wet ingredients to the dry and mix, adding more liquid bit by bit until it is all incorporated
Add honey and mix well
Turn the wet, sticky dough out into the loaf tin and bake for 55mins-1 hour, covering with baking paper to prevent over browning of the crust if necessary

If you have them sprinkle some jumbo oatflakes over the top before baking :)

1 comment:

  1. I was lucky enough to visit Ballymaloe last month and take a bread-making course in the kitchen with RJ. This brown bread is unbelievable and I can’t wait to make it myself, so thanks for the helpful tips about the ingredients. I have bits of my loaf from there still frozen; I can’t bear to finish it!

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