There's something very comforting in home made bread. The making, the baking itself, which fills the whole house with fantastic smell and then, the eating - of fresh, still warm bread, with a generous spread of jam on top.
I love brown bread, Irish soda brown bread to be exact. Always making my own, rather than buyig it, as it's so much better when home made. The MacNean wheaten bread is from now on, officially my favourite brown bread! It's quick and very easy to make, rises beautifully, smells so delicious and tastes even better. It also keeps well for good few days.
How to make it...
- 100 g strong white bread flour
- 2 teaspoons bread soda
- 25 g light muscavado sugar
- 600 ml vegan buttermilk (you can make it yourself by mixing plant milk with a tablespoon of vinegar and putting it aside for 5 minutes to "sour")
- 3 tablespoons sunflower seeds
- 2 tablespoons golden syrup
- 4 teaspoons melted vegan butter or vegan spread (lie Flora)
- handful of porridge oats, to decorate
- 1 tablespoon pumpkin seeds
Method:
- Preheat the oven to 200C (390F), grease 2 600 ml bread tins (I used one big 900 ml tin).
This recipe comes from a great cook book "The Nation's favourite food" by Neven Maguire. Thank you Neven - for a superb recipe and the best brown bread I've tasted in Ireland!
Ingredients:
- 450 g wholemeal flour- 100 g strong white bread flour
- 2 teaspoons bread soda
- 25 g light muscavado sugar
- 600 ml vegan buttermilk (you can make it yourself by mixing plant milk with a tablespoon of vinegar and putting it aside for 5 minutes to "sour")
- 3 tablespoons sunflower seeds
- 2 tablespoons golden syrup
- 4 teaspoons melted vegan butter or vegan spread (lie Flora)
- handful of porridge oats, to decorate
- 1 tablespoon pumpkin seeds
- Preheat the oven to 200C (390F), grease 2 600 ml bread tins (I used one big 900 ml tin).
- Sift the flours, bread soda and salt into a bowl.
- Make a well in the centre of the flours and add the sugar, buttermilk, sunflower seeds, golden syrup and melted butter.
- Using a large spoon mix everything well. You're aiming for dropping consistency, mixture that binds together without being sloppy (I didn't have to use whole buttermilk, only about 500 ml, all depends on the flour you're using).
- Divide the mixture into your two prepared tins, sprinkle over some porridge oats, pumpkin seeds.
- Divide the mixture into your two prepared tins, sprinkle over some porridge oats, pumpkin seeds.
- Bake for about 40 minutes (my one big loaf took exactly 1 hour).
- Your ready loaves will have slightly cracked crusty top.
- Tip each loaf out of the tin and if tapped base sounds hollow it means it's ready. If it doesn't bake for another 5 minutes.
- Tip the breads out of the tins onto a wire rack and leave to cool completely before slicing.
Smacznego!
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Smacznego!
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Is bread soda the same as baking soda?
ReplyDeleteYes, it's the same thing. The name is different depending on the country you live in.
DeletePozdrawiam, Anula.
This wheaten bread is just delicious, been baking it since first lock down have to bake every couple of days now as everyone in the family love it . I don't buy much bread at all from the shops anymore . def a winner .
ReplyDeleteYay! I'm so happy you like it :) I'd say it's handy to make, as you don't have to deal with yeast too.
DeletePozdrawiam, Anula.
Can you leave out sunflower seeds
ReplyDeleteHello. Yes, you can definitely leave them out, or simply swap for the same amount of seeds that you prefer.
DeletePozdrawiam, Anula.