Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite wet.
Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
Wrap in a clean tea towel and allow to cool.
Bread cuts better if left until the next day.
Tips
For extra crunch, sprinkle Odlums Porridge Oats or sesame seeds on top of dough before baking
For variation, mix the following in with the dry ingredients: 50g/2oz Shamrock Apricots (chopped), 80g packet Shamrock Chopped Walnuts, 1 tablespoon of Sunflower Seeds
Behind Every Bake
Hi-Fibre Brown Soda Bread
CATEGORY: Weekly Recipe
COOK TIME: 45 mins - 1 hour
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What you need:
350g/12oz Odlums Coarse Wholemeal Flour
25g/1oz Odlums Wheat Bran
1 tablespoon Brown Sugar
Pinch of Salt
1 teaspoon Odlums Bread Soda, sieved
1 tablespoon Vegetable Oil
300ml/½pt Milk
125g carton Yoghurt (Natural or Hazelnut)
How to:
Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite wet.
Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
Wrap in a clean tea towel and allow to cool.
Bread cuts better if left until the next day.
Tips
For extra crunch, sprinkle Odlums Porridge Oats or sesame seeds on top of dough before baking
For variation, mix the following in with the dry ingredients: 50g/2oz Shamrock Apricots (chopped), 80g packet Shamrock Chopped Walnuts, 1 tablespoon of Sunflower Seeds
