This recipe is a mixture of a traditional bread recipe from my aunt Rosa and the Avoca wholemeal bread recipe – taking the best from both! We love it because it's perfect with Irish Smoked Salmon - just add a wedge of lemon, delicious!
Ingredients
- 500 g wholemeal flour
- 400 g white flour
- 100 g oatmeal
- 2 tblsp bran
- 2 tblsp wheatgerm
- 2 tblsp mixture of seeds (optional)
- 4 tsp (heaped) baking powder
- 2 tsp sugar
- 2 tsp salt
- 1100 ml milk
Method
- 2 x 2lb tins, greased, oven set to 180°
- Mix all of the dry ingredients together thoroughly in a large bowl, then make a well in the centre and add the milk. Pour the mixture into the tins and pop them in the oven. Turn down the temperature to 160° after 15 minutes, then leave in the oven for another hour. The loaves should be a nice brown colour. Turn them out and give them a tap on the bottom - they should sound hollow. Leave on wire racks to cool.
