No Need to Knead Traditional Brown Bread- served with Folláin No Added Sugar Blackcurrant Jam.
Is there anything as comforting after a tiresome day in school or the office than a nice hunk of brown bread lathered with butter and tart Follain blackcurrant jam? Put the feet up for five minutes a with a mug of hot tea.
225g of coarse brown flour (we love Macroom Extra Course Brown Flour)
225g of plain flour
1 teaspoon of salt
1 teaspoon of bread soda
1 teaspoon of dark brown sugar
2 tablespoons of sunflower oil
235ml of buttermilk
Start by pre-heating your oven to 190C/170C fan/Gas Mark 5.
Put the brown flour in a large bowl and sieve in the flour, salt and bread soda. Add the sugar and mix well.
Mix the sunflower oil with the buttermilk. Make a well in the flour and add the buttermilk and oil. Mix lightly with your hands until the mixture is sticky.
Grease a loaf tin with sunflower oil before transferring the brown bread mixture into it.
Bake in the oven for 45 minutes or until golden and cooked through.
Remove from the oven and allow to cool in the tin for 10 minutes. Transfer to a wire rack and cool well before slicing. If you want a softer crust, cover with a damp tea towel while cooling.
Serve slathered with butter and your favourite Folláin jam – we are particularly fond of Folláin’s Blackcurrant Jam with our brown bread and tea.