When I first wanted to make my own wheaten bread I asked Angela for Mr's Cole's recipe for I knew it would be hard to beat.
The fact Mrs Cole uses sunflower oil instead of the traditional butter surprised me. However the addition of wheatgerm in her recipe didn't for it seperates this bread from the very similar traditional Irish soda bread recipe.
To me, what a loaf of bread tastes like depends entirely on the quality of the flour. I only use organic flour for this reason, the one I use most at the moment is Dove's Farm Barleycorn flour but I've a new bag of Waitrose's Organic Malted Grain Bread Flour which I've never tried before.
The fact Mrs Cole uses sunflower oil instead of the traditional butter surprised me. However the addition of wheatgerm in her recipe didn't for it seperates this bread from the very similar traditional Irish soda bread recipe.
To me, what a loaf of bread tastes like depends entirely on the quality of the flour. I only use organic flour for this reason, the one I use most at the moment is Dove's Farm Barleycorn flour but I've a new bag of Waitrose's Organic Malted Grain Bread Flour which I've never tried before.
Ingredients
450 grams of wholemeal flour
50 grams of wheatgerm
2 tsp of brown sugar
1 tsp of baking soda
2 tsp of sunflower oil
pinch of salt
275ml of buttermilk
Mix all the dry ingredients together then gradually add the oil and buttermilk.
Divide between two greased loaf tins.
Bake at 175 degrees centigrade for 30 minutes and then at 150 degrees centigrade for a further 30 minutes.
450 grams of wholemeal flour
50 grams of wheatgerm
2 tsp of brown sugar
1 tsp of baking soda
2 tsp of sunflower oil
pinch of salt
275ml of buttermilk
Mix all the dry ingredients together then gradually add the oil and buttermilk.
Divide between two greased loaf tins.
Bake at 175 degrees centigrade for 30 minutes and then at 150 degrees centigrade for a further 30 minutes.
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