Wholemeal Bread Recipe

Martry Mill Packaging

Genuine stoneground wholemeal flour packaging used by Martry Mill

Courtesy of Frances Tallon

Martry Mill Packaging
Courtesy of Frances Tallon

Martry Mill Packaging

Genuine stoneground wholemeal flour packaging used by Martry Mill

Courtesy of Frances Tallon

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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.