Wholemeal Bread Recipe
Martry Mill Packaging
Genuine stoneground wholemeal flour packaging used by Martry Mill
Courtesy of Frances TallonMartry Mill Packaging
Genuine stoneground wholemeal flour packaging used by Martry Mill
Courtesy of Frances Tallon
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.
Upload to this page
Add your photos, text, videos, etc. to this page.
Map Search
Related Libraries
Meath County LibraryContact this library »
Content
History & Heritage
- History of Ireland
- Architecture
- Big Houses of Ireland
- Built Heritage 1700 - Today
- Folklore of Ireland
- Heritage Towns
- Irish Genealogy
- Monuments & Built Heritage
- Pages in History
- Poor Law Union
- Special Collections
- Traditional Crafts