Oat and seed bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Self-raising wholemeal flour |
| 4 | ounces | Medium oatmeal |
| 1 | ounce | Sesame seeds |
| 1 | teaspoon | Bicarbonate of soda |
| 1 | teaspoon | Salt |
| 1 | Egg; beaten | |
| ½ | pint | Buttermilk |
| 2 | teaspoons | Sesame seeds; to sprinkle |
Directions
Here's a selection from the BBC Good Food Guide Nov. 96 1. Preheat oven to 200C/400F/Gas 6. Grease and line the base of an 18cm/7in square cake tin. Mix together the flour, oatmeal, sesame seeds, bicarbonate of soda and salt in a bowl. Mix well with your fingers to ensure that the bicarbonate is evenly distributed.
2. Make a well in the centre and pour in the egg and buttermilk and mix lightly to form a soft dough. Turn into the prepared tin, pressing the dough into the corners. Sprinkle the sesame seeds on top.
3. Bake for 35-40 mins until the bread is well risen and browned, remove from the tin and wrap in a clean tea towel until cool to keep the crust soft.
Fan ovens: preheat 180C for 5 mins, then cook for 35 mins.
Posted to FOODWINE Digest by Jane O'Brien <jayohbee@...> on Jan 13, 1998
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