Post by braided-rug on Sept 24, 2006 16:58:17 GMT 10
This is the bread we made a few days ago.
3 cups wholemeal self-raising flour
1/2 cup each of wheatgerm, bran, sunflower seeds, sesame seeds, poppy seeds, crushed nuts
pinch of salt
1 teas bicarbonate of soda
2 tabs water
2 tabs honey
2 cups (500ml) buttermilk
1 tab buttermilk, extra
1 tab sesame seeds, extra
Place flour, wheat germ, bran, seeds, nuts and salt in a bowl; mix well. Combine soda and water, and add to mixture. Add honey and enough buttermilk to create a soft, sticky dough. Mix well. Turn onto a floured surface and gently knead until smooth. Press dough into a greased 14 x 21 cm loaf pan. Brush top of dough with extra buttermilk; sprinkle with sesame seeds. Bake in moderate oven (180oC) for about 45 minutes, or until baked through (test with a wooden skewer). Cool on wire rack. Cut into slices and serve with butter.
3 cups wholemeal self-raising flour
1/2 cup each of wheatgerm, bran, sunflower seeds, sesame seeds, poppy seeds, crushed nuts
pinch of salt
1 teas bicarbonate of soda
2 tabs water
2 tabs honey
2 cups (500ml) buttermilk
1 tab buttermilk, extra
1 tab sesame seeds, extra
Place flour, wheat germ, bran, seeds, nuts and salt in a bowl; mix well. Combine soda and water, and add to mixture. Add honey and enough buttermilk to create a soft, sticky dough. Mix well. Turn onto a floured surface and gently knead until smooth. Press dough into a greased 14 x 21 cm loaf pan. Brush top of dough with extra buttermilk; sprinkle with sesame seeds. Bake in moderate oven (180oC) for about 45 minutes, or until baked through (test with a wooden skewer). Cool on wire rack. Cut into slices and serve with butter.