Seed bread

Irish Examiner - Weekend - - Food -

I100g of whole­meal coarse flour

150g of plain flour 150g of spelt flour 50g of por­ridge oats 50g of wheat­germ 1 tsp of bread soda 1 level tsp of fine sea salt 350ml of but­ter­milk 1 egg, lightly beaten 1 tsp of honey 100g of mixed seeds Pre­heat your oven to 200 de­grees. Oil a 2lb loaf tin and line the base of it with a strip of parch­ment that is longer than the tin.

Mix the flours, por­ridge, and wheat­germ to­gether in a large bowl. Sieve in the bread soda and salt and stir them in well.

Mix the but­ter­milk, egg, and honey to­gether.

Make a well in the dry in­gre­di­ents and stir in the wet mix­ture. When ev­ery­thing is com­bined, stir in the seeds.

Scoop the mix­ture into the pre­pared tin and bake for about 50 min­utes un­til it is golden on top and a skewer comes out clean.

Use the ends of the bak­ing parch­ment to help you ease the loaf from the tin and al­low to cool on a wire rack.

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