(Originally written in 2013)
To put it simply, I love bread. I love it a lot. I love the smell of it baking in the oven, I also love the smell of it being heated up and browned in a toaster. I love the feeling of cutting through a freshly baked loaf (especially if it has a thick, crispy crust). I love using it to mop up whatever is left in my soup bowl, or my dinner plate.
I love bread.
When it comes to baking bread, I would consider myself an amateur. But one thing I reckon I have mastered is how to make a delicious, healthy, nutty (and fruity if you like that kind of thing) proper brown bread.
This recipe is a handy one, and here’s why…
1. It takes very little time to prep
2. It is easy to remember and straight forward to follow
3. You can easily pimp the base recipe up, by adding seeds, nuts or fruit, if you fancy! Hence the name…
- 1lb of Wholemeal Flour (I use Stoneground extra coarse flour)
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 teaspoons of breadsoda
- 2 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- 500 ml of milk (I use soya milk or walnut milk because I am a lactose intolerant geek)
Optional – selection of seeds, nuts, fruit. I like to use poppy seeds, linseeds, crushed walnuts and orange sultanas.
- Set your oven to 200º (or gas mark 6 for those of you with “vintage” cookers ;-))
- Use butter to grease up a loaf tin, and make sure you get all the edges so as to avoid any “stickage”. Set it aside
- Mix together your flour, sugar, salt and breadsoda in a bowl.
- Add together the milk, olive oil and red wind vinegar in a measuring jug and, using a non-metal spoon, add to the dry ingredients, mixing well
- Optional – Mix in 40g of your choice of nuts and 40g of your choice of fruit
- Pour the entire mix into your greased up loaf tin and sprinkle the top with a small amount of your nut/seed mix (about 10g)
- Pat down the topping with a wooden spoon, but not too much that it sinks into the mix
- Take the handle end of a fork and drag it down the middle – Lengthways – of the bread, as if you were cutting it in half. Needless to say, the mix is in liquid form, so you might think this is pointless, but it isn’t. It will help to even out the mix and ensure it rises nicely
- Bake in the centre of the oven for one hour.
- When it’s cooked, remove your bread from the oven and leave it to cool for about 5 minutes, before taking it out of the tin to cool completely on a wire tray.