As promised I said I would post some recipes from time to time from my previous post on What diet after tnbc diagnosis? In the past I baked on an adhoc basis prior to my recurrence but during treatment I found it a great way of distracting myself as I had to concentrate on measuring the ingredients, ensuring that the mixture was correct. I also developed a longing, similar to pregnancy cravings, for freshly baked sponge mix especially on chemo day. Methinks the steroids had a say in that! I also rationalised that there were no additives as there could be in shop bought cakes, plus I could decide on how much sugar to add.
Today I am posting a really delicious brown bread recipe. It is foolproof, believe me, I have tried numerous brown bread recipes over the years but this one has consistently been successful, even when I forgot it was still in the oven one day!. My particular children eat this bread so go on, give it a go! The smell of fresh baking wafting around the house will lift your spirits!
The beauty of making your own bread is that you know exactly what ingredients are used and you decide whether to add sugar or salt. When adding sugar or salt I literally put a few grains into the full mixture, a purely personal choice. If you really wish to avoid sugar but like a sweet bread, another option would be to use honey. I have added a 1/4 spoon of honey into the bread above. Just add the honey to the wet ingredients instead.
Family Friendly Brown Bread
400g stone-ground wholemeal flour
75g plain white flour
1 teaspoon of salt
Pinch demerera sugar
1 level teaspoon bicarbonate of soda (bread soda or baking soda)
1 tablespoon of oil
425mls of butter milk
2 generous tablespoons of seed mix for topping.
Pre-heat oven to 200 degreesC/180 degreesC fan oven/ gas mark 6
Prepare a loaf tin (2lb or 23x 12.5x 5cm) by rubbing oil or butter around the bottom and sides of tin to prevent the bread from sticking.
Put all your dry ingredients – wholemeal flour, plain flour, sugar, bicarbonate of soda and salt- into a large mixing bowl and mix together.
Mix buttermilk, egg and oil in another bowl until well blended
Make a well with your dry ingredients and pour about a third of the wet mixture into the bowl. Mix with your hand until it gets sticky. Don’t mix too much as it will go a bit tough in the end. Add another third of the wet mixture and mix again. Finally add the last third and mix.
The dough will be wet and sticky and can be poured into the tin.
Place on middle shelf in the oven and bake for 40-50 minutes depending on your oven. Check from 40 minutes onwards. When fully baked the bottom will sound hollow when tapped.
Wrap in a clean tea towel when taken out of the tin and place on a wire rack to cool down completely before eating.