Traditional Brown Bread
  1. Preheat the oven to 210°C/425°F/Gas 7. Lightly grease a 19cm/8" deep cake tin or two 900g/2lb loaf tins.
  2. Sieve the cream flour, salt, bread soda and cream of tartar into a bowl.
  3. Add the wholemeal, oat bran, wheat germ and wheat bran and mix well.
  4. Rub in the butter/margarine. Mix the egg, honey and buttermilk together and add sufficient liquid to the dry ingredients. Mix to a soft dough.
  5. Turn onto a floured board and knead. Place into the prepared tin or tins and cut a cross on top.
  6. Sprinkle some pinhead on top, if used.
  7. Bake for 15 minutes then reduce heat to 190°C/375°F/Gas 5 for a further 30 minutes approx.
  8. When cooked it should have a hollow sound when tapped underneath.
  9. Wrap in a clean tea towel to cool.
Odlums Pinhead Porridge Oats (optional)
200g/7 oz Odlums Cream Plain Flour 250g/9 oz Odlums Coarse Wholemeal Flour 1 teaspoon Odlums Bread Soda 1 level teaspoon Salt 1 teaspoon Cream of Tartar 1 tablespoon Odlums Oat Bran 1 tablespoon Odlums Wheat Germ 1 tablespoon Odlums Wheat Bran 25g/1 oz Butter or Margarine 1 teaspoon Honey 1 Egg, beaten 12-14fl oz / 350-400ml Buttermilk