Ingredients
180g coarse wholemeal flour
180g plain flour, sieved
60g pinhead oats
30g wheat germ
1 pinch salt
1 tsp bread soda, (heaped), sieved
1 tbsp sunflower oil
1 egg, beaten
400ml buttermilk
1 sprinkle porridge oats, for the top
Overview
Traditional Irish Brown Bread - Margaret Sexton Style
Method
- Preheat the oven to 170C/350F/Gas mark 4. Brush a two pound loaf tin with a little oil and line the base with greaseproof paper.
- In a large mixing bowl, mix the dry ingredients together. Add the egg, sunflower oil and buttermilk to to dry ingredients and mix lightly to bring the dough together. It should be a wet, sloppy, consistency. Spoon the mixture into the prepared tin and sprinkle with porridge oats.
- Transfer to the oven and bake for 45-50 minutes. Turn out onto a wire tray to cool.
- Enjoy.