When I first met Himself’s family, two of his sisters presented us with loaves of bread…homemade bread. A simply, yet comforting welcome into his world, into his family, another sister provided us with a sponge cake and one day I will make it, but not today.
Today is a blustery, wet and then dry kind of day. I swear I saw a small cat go flying by the window!😉. It also happens to be the day that one of Himself’s sister is released from the hospital after a wee operation.
Her daughters assured us that they had tons of dishes made for her so we didn’t need to bring anything. But the one thing she didn’t have, I discovered was homemade bread. This is most unusual for his sister as she always has homemade bread.
Now we know I cannot function with yeast and I didn’t want to make the standard soda bread so I made a slightly different variety.
You will need to preheat your oven to 325 F
Get a 9 inch loaf pan and spray it with cooking spray, this works best, otherwise use some butter. Now line said pan with parchment paper. Do not skip this step because the dough is extra sticky and you will regret it. Unless you want a reason for a new loaf pan that is!😉
Once you’ve lined your loaf pan you need to spray the parchment paper with cooking spray. Again don’t skip this if you want to get the bread separate from the paper. Now if your diet demands fibre, by all means don’t spray the paper!😉
Okay so here is what you will need:
2 1/2 c whole-wheat flour
1/2 c all purpose flour
1/2 c steel-cut oats
2 tbsp large flaked oats, toasted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp molasses or treacle or sorghum
2 tbsp honey
2 c low-fat buttermilk
1 large egg
In a large bowl, a sturdy bowl, not a flimsy plastic bowl mind you, put in the dry ingredients and stir until all combined.
In another bowl, large enough for the wet ingredients, break the egg and and beat it lightly. Add the buttermilk, honey and molasses/treacle/sorghum and mix until combined.
Pour the wet ingredients into the dry ingredients and stir until combined. Do not over stir as this makes the bread more tough and no one wants tough bread. 😉
Spoon dough evenly (well evenly-ish bc this is a rather sturdy, heavy dough) into the pan. Smooth the top and pop in the oven for 60-70 minutes, until a wooden pick (or metal if you wish) inserted in center of bread comes out clean.
Invert bread on wire rack and cool completely.
This is the end product: