This recipe comes from a fantastic cook book "The Nation's favourite food" by Neven Maguire. Thank you Neven - for a superb recipe and the best brown bread I've tasted in Ireland!
How to make it...
Ingredients:- 450 g wholemeal flour
- 100 g strong white bread flour
- 2 teaspoons bread soda
- 25 g light muscavado sugar
- 600 ml buttermilk
- 3 tablespoons sunflower seeds
- 2 tablespoons golden syrup (I used honey)
- 4 teaspoons melted butter
- handful of porridge oats, to decorate
- 1 tablespoon pumpkin seeds
Preheat the oven to 200 C, grease 2 600 ml bread tins (I used one big 900 ml tin). Sift the flours, bread soda and salt into a bowl. Make a well in the centre and add the sugar, buttermilk, sunflower seeds, golden syrup and melted butter. Using a large spoon mix everything well. You're aiming for dropping consistency, mixture that binds together without being sloppy (I didn't have to use whole buttermilk, only about 500 ml, all depends on the flour you're using).
Divide the mixture into your two prepared tins, sprinkle over some porridge oats, pumpkin seeds. Bake for about 40 minutes (my one big loaf took exactly 1 hour). Your ready loaves will have slightly cracked crusty top. Tip each loaf out of the tin and it tapped base sounds hollow it means it's ready. If it doesn't bake for another 5 minutes. Tip out onto a wire rack and leave to cool completely before slicing.
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