Traditional Hovis-style Speciality Brown Bread
Over a year ago
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Ingredients
- (ingredient)
- 2oz Hovis Granary Flour
- 2oz Hovis Coarse Wholemeal Flour
- 2oz Hovis Wholemeal Strong Flour
- 2oz Plain or Cream Flour
- 1oz Rolled Porridge Oats
- 1oz Fine Golden Ground Polenta
- 1 Teaspoon Bicarbonate of Soda
- 1 Teaspoon Salt
- 1 Tablespoon Castor Sugar
- 1oz Sesame Seeds
- (ingredient)
- 1 Whole Beaten Egg
- 275mls Cold Milk
- 1 Tablespoon Light Olive Oil
- (ingredient)
- 1 Tablespoon Poppy Seeds
- 1 Tablespoon Golden Linseed Seeds
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Sunflower Seeds
Accompaniment
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Description
This is my alternative to my original brown bread recipe, equally as light & lovely but using Hovis flour products. Experiment using different grains when making brown bread.
Method
-
1
**PREHEAT oven to 180 Celsius. Using a one pound loaf tin, brush it thoroughly with light olive oil. You will need two bowls.
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2
BOWL ONE: In one large mixing bowl, sieve the plain or cream flour, bicarbonate of soda, salt and sugar together, and stir.
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3
Next step, sieve the granary flour into bowl one and transfer the remaining grains into the second bowl for the moment.
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4
Next step, sieve the coarse flour into bowl one and again, transfer the remaining grains into the second bowl.
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5
Next step, sieve the wholemeal strong flour into bowl one and again transfer any grains into bowl two.
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6
BOWL TWO: Stir all the grains well together and add to Bowl One and stir again well through the flour.
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7
Next step, add the polenta, porridge oats and sesame seeds and stir again.
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8
Add the beaten egg to the milk and stir it well, now add in a tablespoon of light olive oil and stir again.
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9
Add the wet mixture to the dry ingredients and stir well.
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10
The mixture should be wet not a bread dough, so spoon the mixture into an oiled/greased loaf tin and then paint the loaf with some more olive oil. Let it rest for a moment...
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11
Take your magical ingredients of poppy seeds, golden linseed seeds, sesame seeds and sunflower seeds and mix them together, now shake them over the bread and make sure you cover the bread as you want a nice nutty crust!
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12
Place the bread in the middle shelf of your oven for about 40-43 minutes. Conduct the skewer test after 40 minutes and if it's clean, remove from the oven, if not, leave it in for another 5 minutes or so, but keep testing.
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13
Turn your bread out unto a wire tray to cool and place a clean dry tea towel over the bread to keep the crust of the bread from getting to hard!
*This is an original recipe by L.Shannon, The Candlebridge Bakery, Ireland, 2009 Recipe*
Chef's Tips
My Star Tips:
Olive oil added to bread making encourages pliability in the bread, so this recipe will be soft and gentle.
** Sieving the dry ingredients including those that contain different grains (you can always add them afterwards from the sieve into the dry mix) provides the wonderful light feel that makes this brown bread special and not heavy.
Enjoy it with savoury toppings such as mature cheddar and onion with slices of cherry tomatoes, or if you have a sweeter tooth, then enjoy it with your favourite fruit preserve.
The magical ingredients of blended sesame seeds, poppy seeds and sunflower seeds give the bread that toasted nut flavour to it and gives it that extra special something that some brown breads desire.
**There is also a lovely distinctive flavour to this bread which has a subtle difference to the "Candlebridge Traditional Brown Bread" recipe.
Best wishes from The Candlebridge Bakery, Ireland.
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