Ingredients:
- 200g white flour
- 300g coarse brown flour
- 3 handfuls bran
- 2 handfuls wheatgerm
- 2 heaped teaspoons baking powder
- 1 level teaspoon salt
- 1 dessertspoon treacle
- 600-900ml milk
- Mix all the dry ingredients together in a large bowl.
- Add the treacle and stir in enough of the milk (usually around 700-750ml is enough) to give a moist, but not sloppy, consistancy.
- Transfer mixture to a well-oiled 900g loaf tin and bake in an oven preheated to 240 degrees C/ 475 F for 20 minutes until risen.
- Reduce heat to 150 C/ 300F and bake for a further hour.
- Run a knife around the tin and ease the bread out. If it sounds hollow when tapped it's cooked, if not return it to the oven for 10-15 minutes.
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