Blog, Recipes

Traditional Brown Bread

How to:

  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)

What you need:

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

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