Oat And Seed Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 1 | Loaf | ||
INGREDIENTS
| 12 | oz | Self-raising wholemeal flour |
| 4 | oz | Medium oatmeal |
| 1 | oz | Sesame seeds |
| 1 | t | Bicarbonate of soda |
| 1 | t | Salt |
| 1 | Egg, beaten | |
| 1/2 | pt | Buttermilk |
| 2 | t | Sesame seeds, to sprinkle |
INSTRUCTIONS
Here's a selection from the BBC Good Food Guide Nov. 96 Preheat oven to 200C/400F/Gas 6. Grease and line the base of an 18cm/7in square cake tin. Mix together the flour, oatmeal, sesame seeds, bicarbonate of soda and salt in a bowl. Mix well with your fingers to ensure that the bicarbonate is evenly distributed. Make a well in the centre and pour in the egg and buttermilk and mix lightly to form a soft dough. Turn into the prepared tin, pressing the dough into the corners. Sprinkle the sesame seeds on top. Bake for 35-40 mins until the bread is well risen and browned, remove from the tin and wrap in a clean tea towel until cool to keep the crust soft. Fan ovens: preheat 180C for 5 mins, then cook for 35 mins. Posted to FOODWINE Digest by Jane O'Brien <jayohbee@IOL.IE> on Jan 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 761
Calories From Fat: 222
Total Fat: 25.9g
Cholesterol: 195.8mg
Sodium: 3163.7mg
Potassium: 987.2mg
Carbohydrates: 107.6g
Fiber: 11.4g
Sugar: 30.3g
Protein: 31.9g