On camp or at home, this is an quick and easy recipe for some delicious healthy brown bread.
113g Plain Flour
170g Wholegrain Flour
1 tsp Salt
1 tsp Bread Soda
1 dsp Brown Sugar
1 dsp Oat Bran
2 dsp Wheat Germ
1 tbsp Pinhead Oatmeal
450ml (aprox.) Buttermilk
**UPDATE - the measurements I use are from a set of spoons I have, they are; tsp - tea spoon - 5ml, dsp - desert spoon - 10ml, tbsp - table spoon - 15ml. I hope this helps you. Let me know if you have any other questions about the conversions.**
Step 1: Preparation
Preheat the oven to 180'C (Gas Mark 4)
Grease a small loaf tin (approx. 3.5 X 2 X 7.5 inch) with butter, use your fingers to get into the corners. Put a tsp of flour into the tin and shake it around. The flour will stick to the butter and coat the inside of the tin, making it easier to remove the loaf when finished.
Step 2: Mix the Dry
Add all the dry ingredients to a bowl: Flours, salt, bread soda, sugar, oat bran, wheat germ and oatmeal. Mix well.
Step 3: Mix the Wet
Crack the egg into a measuring jug. Add the buttermilk slowly until the mixture reaches the 1/2 pint mark. Mix this with a fork until the egg and milk combine.
Step 4: Bring It Together
Pour the wet mix into the dry mix bowl and stir. Give it a good mix to make sure there are no dry pockets.
Step 5: One in the Oven
Pour the sloppy mix into the loaf tin and bake in the preheated oven (180'C) for 30-35 minutes.
**TIP - Do Not Open The Oven While The Bread Is Baking, as it will fail to rise**
When the loaf is cooked remove from the tin by turning it upside down and let it cool on a wire rack.
Best served while still warm with real creamy butter.