Makes 1 loaf
1 mugs coarse wholemeal flour
½ mug strong white flour
¼ mug oatbran
¼ mug wheatgerm
¼ mug pinhead oatmeal
1 level teaspoons bicarbonate soda
1 heaped teaspoon of golden syrup
375mls buttermilk
Pinhead oatmeal to sprinkle on top
Preheat the oven to 190 C and grease 1 loaf tin. Mix the sifted wholemeal flour, the plain flour and bread soda with the oatbran, wheatgerm and pinhead oatmeal in a large bowl. Pour most of the buttermilk into the dry ingredients but leave a little in the measuring jug to mix with the golden syrup and then mix it all in very gently but thoroughly.
Pour the mixture into the tin and sprinke some pinhead oatmeal and/or pumpkin and sunflower seeds on top. Pat them down lightly to stick.
Bake for 45 to 50 minutes.
1 mugs coarse wholemeal flour
½ mug strong white flour
¼ mug oatbran
¼ mug wheatgerm
¼ mug pinhead oatmeal
1 level teaspoons bicarbonate soda
1 heaped teaspoon of golden syrup
375mls buttermilk
Pinhead oatmeal to sprinkle on top
Preheat the oven to 190 C and grease 1 loaf tin. Mix the sifted wholemeal flour, the plain flour and bread soda with the oatbran, wheatgerm and pinhead oatmeal in a large bowl. Pour most of the buttermilk into the dry ingredients but leave a little in the measuring jug to mix with the golden syrup and then mix it all in very gently but thoroughly.
Pour the mixture into the tin and sprinke some pinhead oatmeal and/or pumpkin and sunflower seeds on top. Pat them down lightly to stick.
Bake for 45 to 50 minutes.
