My classic wheaten loaf recipe is made in a tin. This wheaten bread is really easy to make and uses both white flour and coarse wholemeal flour.
This is a richer wheaten bread as it has an egg in the mix. The seeds are a nutritious extra and feel free to put some in the mix as well as on top.
Wheaten Bread (Loaf Tin)
7 oz plain flour
6 oz wholemeal flour
1 level teaspoon bicarbonate of soda
1 tablespoon wheatgerm (optional)
1 tablespoon of bran (optional)
1 tablespoon soft brown sugar
Pinch salt
1 egg
1 tablespoon olive oil
¾ pint buttermilk
Pumpkin and sesame seeds (optional)
Preheat oven to 200C
One 2lb loaf tin (22cm x 12cm x 6 cm deep approximately) brushed well with oil.
Sieve the plain flour and soda into a large bowl.
Add the wholemeal flour, sugar, salt, wheatgerm and bran and mix well together and make a well in the centre.
Beat the egg with half of the milk and the olive oil.
Add the egg mix to the flour and mix well adding more buttermilk until it is soft and slightly sloppy.
Pour into the tin and sprinkle some seeds on top.
Bake for about 1 hour, for the last 5 minutes it can be turned upside down.
It should be nicely risen and golden and sound hollow when tapped on the base.
Cool on a wire rack.
