Sunday Independent (Ireland) - Living - - PEOPLE -

I’ve been mak­ing brown bread since I was a child. My mother baked sev­eral times a week, so for us shop-bought bread was a treat. When the snow caused the sliced pan de­ba­cle in Fe­bru­ary, I just reached into the press and took out my bak­ing box!

Makes one loaf olive oil cook­ing spray, for greas­ing 250g plain flour 1 tsp bak­ing pow­der 1 tsp bi­car­bon­ate of soda 200g por­ridge oats 50g oat bran 25g mixed sun­flower and pump­kin seeds, plus ex­tra for the top 1 egg 300ml but­ter­milk or milk ke­fir 2 tbsp sun­flower oil

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Pre­heat the oven to 200°C. Grease a 1lb loaf tin with the oil.

Sieve the flour, bak­ing pow­der and bi­car­bon­ate of soda into a large mix­ing bowl, then add the por­ridge oats, oat bran and seeds, mix­ing to com­bine with a wooden spoon.

the egg in a cup, then whisk in half of the but­ter­milk or ke­fir. Put the re­main­ing but­ter­milk or ke­fir and the sun­flower oil in a sep­a­rate cup and whisk those to­gether.

the oil and but­ter­milk mix­ture into the dry in­gre­di­ents along with most of the egg mix­ture, re­serv­ing a lit­tle for glaz­ing. Stir to com­bine — the bat­ter will be quite wet.

the bat­ter to the greased loaf tin, smooth­ing the top with the back of the wooden spoon. Brush the top with the re­main­ing egg mix­ture and scat­ter with ex­tra seeds, push­ing them down a lit­tle to help them stick.

in the oven for 35-40 min­utes. Take the loaf out of the tin and tap the bot­tom of the loaf; if it sounds hol­low, it’s done. Put the loaf, out of the tin, back in the oven for five min­utes. Al­low to cool on a wire rack.

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