www.odlums.ie /recipes/h-r-t-bread/

What you need:

  • 125g / 4oz Odlums Coarse Wholemeal Flour
  • 125g / 4oz Odlums Porridge Oatflakes
  • 125g / 4oz Soya Flour
  • 2 pieces Stem Ginger (finely chopped)
  • 225g / 8oz Raisins
  • 125g / 4oz Linseeds
  • 50g / 3oz Sunflower Seeds
  • 50g / 2oz Pumpkin Seeds
  • 50g / 2oz Sesame Seeds
  • 100g Packet Flaked Almonds
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cinnamon
  • 3/4 Litre Milk
  • 1 tablespoon Malt Extract
  • 2 tablespoons Honey
  • 2 tablespoons Sunflower Oil

How to:

  1. Pre heat oven to 190°C/375°F/Gas 5. Grease and base line 2 x 900g/2lb loaf tins.
  2. Put all the dry Ingredients into a large mixing bowl. In a separate bowl, beat the milk, malt extract, honey and sunflower oil.
  3. Add the liquid to the dry Ingredients and mix well. Leave to soak for about half 1 hour. Then spoon into the two prepared tins.
  4. Bake for about 1 hour or until cooked through. After half 1 hour, cover bread with a sheet of greaseproof paper to prevent it getting too brown on the outside. Stick a knife into bread and if it comes out clean, the bread is baked.
  5. Turn out of tin onto a wire tray and allow to cool.

Recipe Notes:

Variation: Bread freezes very well! Delicious with butter or spread, ideally eat a slice a day.

H. R. T Bread

Category

Breads

Cook Time

1 hour

What you need:

  • 125g / 4oz Odlums Coarse Wholemeal Flour
  • 125g / 4oz Odlums Porridge Oatflakes
  • 125g / 4oz Soya Flour
  • 2 pieces Stem Ginger (finely chopped)
  • 225g / 8oz Raisins
  • 125g / 4oz Linseeds
  • 50g / 3oz Sunflower Seeds
  • 50g / 2oz Pumpkin Seeds
  • 50g / 2oz Sesame Seeds
  • 100g Packet Flaked Almonds
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cinnamon
  • 3/4 Litre Milk
  • 1 tablespoon Malt Extract
  • 2 tablespoons Honey
  • 2 tablespoons Sunflower Oil

How to:

  1. Pre heat oven to 190°C/375°F/Gas 5. Grease and base line 2 x 900g/2lb loaf tins.
  2. Put all the dry Ingredients into a large mixing bowl. In a separate bowl, beat the milk, malt extract, honey and sunflower oil.
  3. Add the liquid to the dry Ingredients and mix well. Leave to soak for about half 1 hour. Then spoon into the two prepared tins.
  4. Bake for about 1 hour or until cooked through. After half 1 hour, cover bread with a sheet of greaseproof paper to prevent it getting too brown on the outside. Stick a knife into bread and if it comes out clean, the bread is baked.
  5. Turn out of tin onto a wire tray and allow to cool.

Recipe Notes:

Variation: Bread freezes very well! Delicious with butter or spread, ideally eat a slice a day.
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