Wholemeal Bread Recipe

 

Ingredients

454 g of Martry Mill (or any other) wholemeal flour

150 g plain white flour

1 ½ tsp bread soda

550 ml buttermilk

1 tsp salt

1 egg

1 ½ tsp baking powder

 


Method

Combine all the dry ingredients into a mixing bowl. Beat the egg into the buttermilk.   Mix ¾ of the liquid ingredients into the dry. Gradually add enough of the remainder to make a soft, slightly sticky dough. Put into a well greased 900g loaf tin and cover loosely with tinfoil. Bake at 220◦C for 1 hour approx.    

 


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