This buttermilk bread is the perfect combination of ingredients to make one tasty loaf of bread to enjoy with soup, tuna toasties or with some avocado and egg. My boys also love this bread with some peanut butter on top!
The original recipe actually is made with wholemeal flour and white flour, but the last few times I’ve made this I have use oat flour (blended oats to flour consistency) instead of the white flour. To be honest is much tastier with the oats but I have to say it is more crumbly with the oats and more stable with the white flour. So it is up to you which one you want to use, either way I would say your family will devour this bread.
The great thing about homemade bread is that you aren’t consuming all the preservatives and chemicals store bought bread contains. Also the quality of the flour is much higher when you make it yourself.
If I could, I would be making my own brown bread all the time but to be honest I don’t have the time! 1 loaf lasts about a day in my house so I would have to be making bread everyday and that my friends is not happening, unless I turn my house into a bakery!
1 3/4 cup of wholemeal flour
1 3/4 cup of strong white flour or oats flour ( If you use oat flour make sure you measure once the oats are blended)
3 tablespoons of mixed seeds ( I use pumpkin, sunflower and sesame seeds)
1 teaspoon of salt
1 teaspoon of baking soda
2 tablespoons of real butter
400ml of buttermilk
– Pre-heat oven at 200 degrees Celcius
– Prepare a 2lb loaf tin with greaseproof paper
1. Mix the flours, baking soda, seeds, and salt in a bowl
2. Add the butter and crumble it with the flours with your finger tips
3. In another bowl mix the egg with the buttermilk until they are well combined
4. Add the buttermilk mix into the dry ingredients and mix well
5. Pour the mix into the tin and bake for 45 minutes or until toothpick inserted comes out clean
DO NOT try to cut the bread while still warm, as it won’t cut properly. Allow the bread to complete cool before you slice it.