Recipe from Croí Friend and Mayo Man, Michael!
A fresh loaf of homemade brown bread coming out of the oven is hard to beat! It gives a sense of accomplishment far out of proportion to the ease with which it is made.
Makes: 1 loaf / approx. 16 slices
Prep time: 30 – 50 mins
Cook time: 50 mins
Approx. nutritional information per slice: 106 calories; 18g carbs; 3.4g protein; 2.1g fat; 3g fibre
Dietitian’s tip: You may use one type of seed or a combination, just ensure the total weight required remains the same. A very coarse stone-ground flour is essential and it not too difficult to find.
- Sunflower oil, for greasing the tin
- 2 tbsp treacle
- 30g fresh yeast or 7g dried yeast
- 350 – 425ml warm water
- 420g extra coarse stone-ground wholemeal flour
- 40g sunflower seeds
- 10g flaxseeds or linseeds
- ¾ tsp reduced sodium salt
- Grease a 900g loaf tin very lightly with the sunflower oil
- Pre-heat fan oven to 180°C
- Mix the treacle with about 300ml warm water, then crumble in the fresh yeast (if using) or sprinkle in the dried yeast. Stir and leave to sit for 5mins for the yeast to activate.
- Place the flour, seeds and salt into a large mixing bowl and mix together.
- Stir the treacle, water and yeast together and pour it all at once into the flour.
- Using your hand, mix through the liquid, adding extra water as you go until you have a wet, almost sloppy dough. If the dough is too dry it won’t rise well.
- Next, scoop the dough into the loaf tin and spread evenly. It should come just half way up the tin. Leave in a warm place to rise for 20 – 40mins until it has risen right to the top of the tin.
- Place in the pre-heated oven for about 45mins. The run a knife around the outside edges of the loaf, tap the tin upside-down on the counter to pop it out. Return the bread to the oven, upside-down for a further 5 mins.
- Cool on a wire rack before slicing and serving. It is best eaten day of but will hold for a couple of days!