RECIPE OVERVIEW
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Serves: 0 people
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2 tsp Bread Soda
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2 large Fresh Egg
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50 g Plain Flour
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50 g Porridge Oats
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500 ml SuperValu Buttermilk
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1 pinch SuperValu Salt
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1 tsp SuperValu Sunflower Oil
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350 g SuperValu Wholemeal Flour
Method
- Preheat the oven to 170C/325F/Gas Mark 3.
- Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and well them well.
- In a separate bowl, beat the eggs together with the oil and add to the dry mixture. Next, mix in the buttermilk and get the mix to a “sloppy” consistency.
- Pour into a 2lb loaf tin and smooth the top of the bread with a wet spoon. Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for 1 hour. Remove the bread from the tin and return to the oven to bake for a further 20 minutes.
- Remove from the oven and allow the bread to cool down.
This bread stays fresh for about 4-5 days and can be frozen.
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This is a good recipe. I hadn't made bread before, and this turned out great! -
The most delicious bread I’ve ever made. I put some chia, pumpkin and sesame seeds in. Yum
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It was lovely to do
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This bread is yum and super easy to make, I found it overflowed the 2lb cake tin so I just used a slightly bigger tin
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Simple and quick to make!
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Lovely bread so easy to make
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Lovely brown bread, my first time to make bread, so easy,
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Best recipe I've tried!
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Made this yesterday and added fruit and seeds. It was gorgeous and didn't last an hour. Will definitely make this again!
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Can't wait to try this !!
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Love this bread
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