Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 16

Every time my Aunty Muriel comes to visit she brings her health loaf and it is usually gone within a couple of hours of her arrival! The good news is that it is nutritional as well as delicious.

Makes 2 loaves

450g (1lb) wholemeal flour

65g (2¼ oz) wheat germ, plus extra for dusting

65g (2¼ oz) plain white flour

65g (2¼ oz) wheat bran

225g (8 oz) pin-head oatmeal

2 tsp soft brown sugar

2½ tsp bread soda or bicarbonate of soda

1 litre (1¾ pints) buttermilk, see tip on page 17

For the topping:

2 tsp (one per loaf) wheat germ

2 tsp (one per loaf) sesame seeds

Pour all the dry ingredients in to a large bowl and mix together. Then stir in the buttermilk to make a moist dough.

Divide the dough between 2 greased 900g (2lb) loaf tins which have been dusted with wheat germ. Smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ and sesame seeds.

Place in a preheated oven at 230°C, 450°F, Gas Mark 8 for 10 minutes, and then reduce the heat to 140°C, 275°F, Gas Mark 1 and bake for 1 hour.

When the loaves are cooked, remove from the oven and partly cool in the tins, then turn out and leave to cool completely on a cooling rack.