Wheaten Bread (Cornerstone Deli)

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23 Apr, 2020

Author: Kathy Mcloughlin

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Cornerstone Deli

www.cornerstonedeli.co.uk
01250 798151

Wheaten Bread (Cornerstone Deli)


Thanks again to Kathy and Dawn from Cornerstone Deli for this recipe - why not have a go and comment on their Facebook page to let them know how it went?

Ingredients

  • 350g wholemeal flour
  • 2ozs/50g plain flour
  • 75g porridge oats
  • Pinch salt
  • 2 level teaspoon bread soda
  • 1 large egg
  • 500ml buttermilk.

Instructions

Preheat the oven to 150-170C/325F/Gas Mark 3-4.

Put the flour, salt and porridge oats into a large mixing bowl and mix them well. Sieve in bread soda and combine with flour mixture.

Make a well and add the egg. Slowly pour in the buttermilk and stir to combine get a "sloppy" consistency.

Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon.

Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for 1 hour.

After the hour has elapsed remove the bread from the tin and return to the oven to allow to bake for a further 5-10 minutes.

Remove from the oven and allow the bread to cool down.

This loaf will keep fresh for 4-5 days and is suitable for freezing.


Thanks again to Kathy and Dawn from Cornerstone Deli for this recipe - why not have a go and comment on their Facebook page to let them know how it went?

Ingredients

  • 350g wholemeal flour
  • 2ozs/50g plain flour
  • 75g porridge oats
  • Pinch salt
  • 2 level teaspoon bread soda
  • 1 large egg
  • 500ml buttermilk.

Instructions

Preheat the oven to 150-170C/325F/Gas Mark 3-4.

Put the flour, salt and porridge oats into a large mixing bowl and mix them well. Sieve in bread soda and combine with flour mixture.

Make a well and add the egg. Slowly pour in the buttermilk and stir to combine get a "sloppy" consistency.

Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon.

Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for 1 hour.

After the hour has elapsed remove the bread from the tin and return to the oven to allow to bake for a further 5-10 minutes.

Remove from the oven and allow the bread to cool down.

This loaf will keep fresh for 4-5 days and is suitable for freezing.

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