Finally, a decent healthy brown bread

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Finally, a decent healthy brown bread

Postby johnfb » Mon Feb 08, 2010 6:27 pm

After, what seems like a lifetime of trying I finally made a very good brown bread.
Here ya go

225 grm plain flour
150 grm wholemeal flour
50 grm porridge oat flakes
30 grm pinhead oatmeal
20 grm mixed seeds
1 rounded teaspoon of bread soda (bicarbonate of soda)
1 heaped teaspoon of sugar (honey)
3 tablespoons of veg oil
1 egg
400 ml of buttermilk


Method:

Add all the dry ingredients together and sieve in the bread soda.
Mix well.
Add the oil, egg and buttermilk.
The mixture will be very wet as in pic below:

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Pour into a 2LB loaf tin and flatten down with the back of a dampened hand

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Sprinkle some porridge oats over the top and push in.

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Run a knife down the middle to allow even cooking.

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Bake in an oven at 180 degrees for 50 minutes

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Leave to cool, but best eaten the day it is made, but the loaf does hold well if kept in a sealed bag.

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I am very happy with the results and would urge you to give this one ago.


john
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Postby wheels » Mon Feb 08, 2010 6:55 pm

I must try that next time I make butter John. I've yet to have a soda bread that I really enjoyed. (OK, I know that's fighting talk where you live! :lol: )

Nice loaf tin by the way.

Phil
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Postby johnfb » Mon Feb 08, 2010 7:30 pm

wheels wrote:I must try that next time I make butter John. I've yet to have a soda bread that I really enjoyed. (OK, I know that's fighting talk where you live! :lol: )

Nice loaf tin by the way.

Phil



:lol: (don't have me go over there...)

I have been looking for a good recipe for ages, this one is really good and I have made three loaves in the last week and a half. My wife needs to take in fibre and seeds etc for stomach issues and she hates eating anything like that so I put it all in the loaf and she loves the taste of it.
A VERY good brown bread and not too stodgy either.
Trust me on this one.
Check out the seeds and stuff in the bread...yum...with lashings nad lashings of REAL butter...


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Postby NCPaul » Mon Feb 08, 2010 8:41 pm

John - the bread looks great, did you leave out salt for health reasons? I've been asked to include more whole grains in the bread I make so I'll try this in a week or so.
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Postby wheels » Mon Feb 08, 2010 9:09 pm

Looking good John!
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Postby johnfb » Mon Feb 08, 2010 9:42 pm

NCPaul wrote:John - the bread looks great, did you leave out salt for health reasons? I've been asked to include more whole grains in the bread I make so I'll try this in a week or so.


Hi NCPaul,
I only ever use salt in bread when there is yeast involved. I did make one brown loaf with a teaspoon of salt, just to see, and to be honest I didn't taste any difference. I leave it out now, because this loaf doesn't need it....to my taste anyway but add it if you wish.
It's not for health reasons... it's just I think it is not needed.
Anyway, with the amount of butter I put on each slice health reasons don't come into it :lol: :wink:

John
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Postby DanMcG » Mon Feb 08, 2010 10:29 pm

Wow John that looks really good, I had to look up stodgy in the dictionary.(I love learning new words at my age). It looks heavy and moist, which I enjoy in a grainy bread. Is it?
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Postby johnfb » Mon Feb 08, 2010 10:59 pm

DanMcG wrote:Wow John that looks really good, I had to look up stodgy in the dictionary.(I love learning new words at my age). It looks heavy and moist, which I enjoy in a grainy bread. Is it?


Hi Dan
Not heavy in the "stodgy" sense but you know you are eating a good bodied bread and it is moist.
In the past all my brown bread turned out almost clumpy and not very nice but not this one.

Some important tips for this bread:

Make sure you sieve the plain flour and try to get as much air into it as possible, I do this by holding the sieve up fairly high about the mixing bowl.

Make sure you also sieve the bread soda to prevent lumps.

Make sure the dry ingredients are very well mixed before adding any wet ones.

And most of all make sure you oil or grease up the loaf tin as this has a tendency to stick slightly to the tin. I also add some greaseproof paper into the bottom of the loaf tin.

All common sense I guess.
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Postby NCPaul » Mon Feb 08, 2010 11:21 pm

Thanks John, I just checked a recipe for Irish soda bread and it didn't call for salt either. Maybe I have been making too much yeasted white bread. :D
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Postby johnfb » Mon Feb 08, 2010 11:25 pm

NCPaul wrote:Thanks John, I just checked a recipe for Irish soda bread and it didn't call for salt either. Maybe I have been making too much yeasted white bread. :D


:lol: :lol:
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