As a Home Ec. teacher, mom has always experimented with Brown Bread. This is a recipe that she has perfected over many years, and it´s absolutely delicious.
16 oz of wholemeal flower (preferably stone ground organic)
4 oz of white flour (preferably strong white organic flour)
1 teaspoon of salt (Himalayan if possible)
2 well-rounded teaspoons of Baking Powder.
2 well-rounded teaspoons of Bread Soda (bicarbonate of soda)
2 oz of flax seed
2 oz of wheat germ
2 oz of oat germ
2 oz of bran (crushed)
1 organic egg (I use a duck egg which is richer, has more protein than a hen´s egg.
425-500 mls of Buttermilk (the consistency required is that of really really thick porridge)
Pre-heat your oven to 200 degrees C / 180 degrees C fan / gas mark 6.
Put all your dry ingredients – wholemeal flour, plain flour, bicarbonate of soda and salt – into a large mixing bowl. Mix very well before adding wet ingredients..
Mix your buttermilk and egg in another bowl until well blended.
Get a 2lb loaf tin and, and coat bottom and sides with butter, then pour a teapoonful of oil into it. With your hands, make sure all of the inside of the tin is coated with the oil, to prevent the bread from sticking.
Now make a well in your dry ingredients. Pour about a third of your milk and egg mixture into the well. Mix the mixture with your hand until it begins to get sticky. Don’t mix it too much though, it will go a bit tough in the end if you do. Add another third of the milk mixture and mix again. Finally add the last third and mix.
The dough is supposed to be wet and sticky, so much so that you can pour it into the loaf tin. I’ve had varying degrees of wetness in the dough without changing anything obvious. And all of the loaves have worked out really nicely, they’ve just all tasted a bit different. So, there’s no need to panic at this stage. Just go with what you have and it’s very, very likely to turn out really well.
Once your mixture is in the oiled loaf tin, pop it in the oven on the middle shelf for about 45 minutes. Check the bread, and if the sides are coming away from the loaf tin, then it´s nearly cooked. I like to remove it from the oven at this stage, gently ease it out of the loaf tin, then return the loaf to the oven upside down for an additional 15 -20 minutes.
Once your bread is nice and brown, and sounds hollow when tapped , leave it to cool completely on a wire rack before cutting.
To avoid a dreadfully hard crust, I like to wrap the bread in a damp tea-towel for an hour so while the bread is cooling.
Troubleshooting: If the bread doesn´t rise, it means that the wet mixture has been over-mixed/over-worked. The trick is, to mix all the dry ingredients very well and once the milk and egg mixture goes in, combine all ingredients fast and get that mixture into the loaf tin. The more you mix the wet dough, the heavier the bread will be, and it won´t rise.