200g white flour
300g coarse brown flour
3 tblsp of bran
2 tblsp of wheatgerm
2 heaped tsps of baking powder
1 level tsps salt
1 dessertspoon of treacle
600-900ml of milk
Makes 1 loaf
- Mix all dry ingredients in a large bowl.
- Add the treacle and stir in the milk gradually to give a moist but not sloppy mixture. (I used only 600ml/pint of milk for this)
- Place in a well-greased loaf tin and bake in a preheated oven at 200 degrees Celsius for 20 minutes or until risen. Reduce the heat 170 degrees Celsius and bake for a further hour.
- Run a knife around the tin and ease the bread out. If it sounds hollow when tapped on the bottom it is cooked; if not return to the over for a further 10-15 minutes. There is no need to put the bread back in the tin, just place it on the shelf.
Note: the cooking time for this is quite long because of the wetness of the mixture. It might be a good idea to set a timer.
Also I found it quite difficult to get wheatgerm and bran but eventually found it in the health food store.