I found it hard to get the recipe right but turns out I had just been over-complicating it. The basic recipe comes from one of my co-workers Rob's Dad who makes bread every evening for 3 generations of the family.
This will freeze well so you can make this in advance and defrost overnight. I double the recipe but make three loaves at a time because I add my own seed mix to it (see variations).
250g Stoneground Wholewheat Flour
250g Plain Flour
1 tsp Salt
1 tsp Baking Soda
500ml Buttermilk
Method
- Preheat the oven to 190C (reduce to 175C when the bread goes in)
- Stir together the dry ingredients and make a well in the middle pour in the buttermilk. Mix until combined well but dont overmix.
- Grease and Flour a loaf tin and empty the dough into it. Cut a slit with a sharp knife down the length of it to let out the steam.
- Bake for approx 1 hour. If you're not sure test the bread to see if its done.
- Take out the bread and wrap in a clean tea towel (this will prevent the crust from getting too hard)
Variations
I like nutty tasting bread so I mix together linseed pumpkin seed sunflower seed sesame seed and a fistful of oatmeal which makes it very rich in fibre
