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Featured in FARM WEEK - Wheaten Bread with Rapeseed Oil

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This is a simple little recipe that my mother-in-law uses all the time. (I sometimes use only 4oz of medium course or fine wholemeal and add 4oz of wheatgerm.)

Ingredients

12 oz course wholemeal (Neills)
8 oz of medium or fine wholemeal
4 oz Plain flour
3 tsp baking soda
2 tsp salt
2 oz brown sugar (or caster sugar)
3 tbsp Broighter Gold rapeseed oil
1 full pint of buttermilk

Method:

  1. Mix all the dry ingredients well.
  2. Add the oil and all the buttermilk and mix well (rinse buttermilk carton and add remainder).
  3. Put into 3lb loaf tins or 2-2 1/2lb loaf tins and bake at 190oc in fan oven, for about 40 mins.

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