Mum showed me how to make this morning, it's really yummy and so easy to make. I've always been afraid of bread making, although, after trying it, it's probably the easiest thing to master!
as long as I've been watching mum and my relations cook, it's always been a spoonful of this and a handful of that. so, writing down measurements for this was not easy but she gave me a good pointer: if you fill a pint glass with wholemeal flour and another with rye flour or white flour depending on how rich you want the bread.
make sure butter milk is at room temperature, best thing is to leave it out over night.
Pint full of Wholemeal Course flour
Pint full of rye flour
2 tablespooons treacle
Butter milk
olive oil
Heat oven at 200 degrees and oil two bread tins
Sieve the two pints of flour into a mixing bowl.
Add a teaspoon of bread soda to the mixing bowl.
Add two tablespoons of treacle to the butter milk, allow it to reach room temperature to ensure the treacle has melted throughout the milk
Very slowly add the buttermilk to the flour mixture a little at a time, after each addition, mix with a wooden spoon
When the mixture becomes sticky, not runny or dry, it is ready to add to the bread tins.
Smooth out the mixture in the tins with a spoon dipped in cold water
Bake in a well heated oven at 200 degrees for 40 minutes,
*DO NOT OPEN THE OVEN* the bread will sink.
No comments:
Post a Comment