Ingredients
- •Butter, for greasing loaf tin
- •120 grams (1 cup) all-purpose flour, plus additional for dusting loaf tin
- •339 grams (3 cups) coarse whole wheat flour
- •1 tablespoon oat bran
- •1 tablespoon wheat germ
- •1 tablespoon brown sugar
- •2 teaspoons baking soda
- •1 large egg
- •4 tablespoons unsalted Irish creamery or other good quality butter, melted
- •355 to 414 ml (1½ to 1¾ cups) high-fat buttermilk
- •2 tablespoons sesame seeds (optional)
Preparation
Preheat the oven to 190 °C (375º F). Butter and flour a 23 x 13 x 8 cm (9” x 5” x 3”) loaf tin.
In a large bowl, stir the dry ingredients together then make a well in the center. Use a wooden spoon to stir in the egg, melted butter, and 177 ml (¾ cup) of the buttermilk. Mix well, then gradually add enough of the remaining buttermilk to form a soft dough.
Spoon the dough into the loaf tin, and smooth the top with a spatula that has been dipped in water. Cut your cross (if desired) and sprinkle with the sesame seeds, if using.
Bake until a skewer inserted into the center comes out clean and the bread sounds hollow when tapped on the bottom, 35 to 40 minutes.
Remove from the oven and cool in the tin for 10 minutes, then turn out onto a wire rack and cool right side up. If you want it easier to slice, let it cool for about an hour and wrap it in a damp tea towel.