A few people have asked me for this recipe over the years and I have always found it difficult to give it to them; Not because I don’t want to share the recipe, but because I feel that bread is something that cannot be measured in exact quantities. Bread is all about feeling. The mixture cannot be too wet or the crust will be too crispy, too dry and the crust will be too soft!
So, I have tried to measure quantities for you. I hope that your bread will be a success and you enjoy making it and eating it 🙂
400 g coarse wholemeal flour
200 g plain white flour
50 g wheatgerm
50 g linseeds
25 g sesame seeds
1 tbsp unrefined caster sugar
1 tsp maldon salt (or any type of salt really)
1 level tsp bread soda
1 level tsp baking powder
350 ml buttermilk
25 g butter
Pre heat the oven to 150 C
Place the wholemeal flour and salt into a large bowl. Sieve the other ingredients in and mix together.
Measure your buttermilk and add the egg and beat both the buttermilk and egg mixture together.
Make a little well in the centre of the flour mix and pour almost all of the wet mix in. Mix together with your hand. If you feel you require more butter milk just add it a little at a time. Remember its all about the feeling!!
This bread can be baked in a buttered loaf tin or alternatively, shape into a round loaf as I have done here and cut a cross down the centre.
Bake for 45 minutes, but check with a skewer or knife to make sure it is cooked.
Bake it in the middle tray of your oven and once out of the oven, wrap in a clean towel and turn upside down!