Page 5 - Student Cook Book
P. 5
Wholemeal Bread
Ingredients:
1 tablespoon Black Treacle 2 tablespoon Bread Soda 2 large Fresh Egg
50 g Plain Flour
50 g Porridge Oats
1 pinch Salt
500 ml SuperValu Buttermilk
350 g SuperValu Wholemeal Flour 1 dessertspoon Vegetable Oil
Method:
Step 1: Preheat the oven to 160°C/325°F/Gas Mark 3
Step 2: Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and combine well.
Step 3: In a separate bowl beat together the eggs, oil and treacle and add to the dry mixture. Next mix in the buttermilk and get the mix to a sloppy consistency.
Step 4: Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon. Bake in the oven for 45 minutes and remove the bread from the tin, return to the oven inverted and bake for a further 15 minutes – this gives a lovely crust all the way around the loaf.
Step 5: Remove from the oven - to test that the loaf is cooked rap the bread with your knuckles – there should be a hollow sound to indicate it is cooked. Allow to cool.
Step 6: For added variety you can top the loaf before baking with a sprinkling of seeds or porridge oats.
Step 7: Enjoy!
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