Home made bread recipes wanted please

Swampy

Hello all,

I would like to bake some bread. I have never made any before.

One thing to note is that i do not own any loaf tins.

So any nice recipes for tasty bread would be welcome.

I love bread with loads of seeds etc.

Ta,

S.

Faith

Better off in Cooking & Recipes, I'd say.

I take it you don't have a breadmaker?

The Black Oil

Brown Bread

1/4 cup of pinhead oats
1/2 cup of porridge oatlets
1 cup stoneground wholemeal flour
1 & 1/2 cups of plain white flour
1 & 1/2 cups of buttermilk
1 teaspoon baking soda
1 teaspoon salt

Method

Sieve white flour and baking soda into a large mixing bowl
Add the other ingredients, mix with a fork. Do not knead.
Drop mixture into a greased tin
Bake in an oven for 40-45 minutes, temperature 200 C degrees







You can get silicone moulds/tins in Dunnes et al.

antoniosicily

1 part of water, 2 parts of strong white flour

then: every 500 grams of flour: 2 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of yeast, 3 tablespoons of oil

Mix it, let it raise for 2 hours and bake it.

Swampy

Faith wrote: »

I take it you don't have a breadmaker?

No, no bread maker. Would rather use my hands and oven.


Better buy myself some tins.

peepeep

16 oz brown flour
2 oz wheatgerm
2 oz bran
2 oz pinhead oats
2 tsp bread soda
Handful sunflower seeds
Handful pumpkin seeds
Approx 1 pint buttermilk

Mix all the dry ingredients together and add enough buttermilk to make a wet batter. Put in a loaf tin (definitely worth investing it, they're not expensive) and bake at 190 celcius (a bit hotter if you don't have a fan oven) for 50 mins. Turn it out and tap the underside to check if it's done. If it sounds hollow, it's cooked. If not, pop it back into the loaf tin upside-down and leave in the oven for another minute or two.
Wrap the hot bread in a clean, damp teatowel. The dampness stops the bread crust hardening too much.

This bread is super healthy, and really good and dense and hearty. It's free of yeast, salt, sugar and refined flour and is packed full of fibre and protein. Lasts at least a week and tastes great toasted too.

Tree

i havent made bread in teh oven in a while. have taken to making my dough, leaving it in a lunchbox and getting up in teh am to cook it.

Heat the pan up pretty hot, dust w/ flour
Roll your bread out to about 1.5cm (or wiggly stretch it out w/ your hands)
Slap on the pan, turn when brown, brown other side
Halve and serve with butter/jam/fried eggs/whatever takes your fancy.
Also good for sandwiches.

I like to call these breads pseudo-farls