Feb 03 2010

The tastiest brown bread in the world!

Published by Lorna at 10:52 am under Posts to Blog

This recipe is for the tastiest, scrummiest brown bread in the world!  I think the secret is the hazelnut yoghurt but here is the recipe and it is so easy to make.  I make 2 loaves at a time about 3 times a week and a loaf lasts about a day in our house. Why 2 loaves at a time? – well, that’s the amount of mixture that fits nicely in my Nest bowl and I have 2 loaf tins that fit into the oven along with whatever else happens to be in there … casserole, roast chicken, whatever.

Recipe for Brown Bread

12 oz wholemeal flour

1oz wheat bran

pinch of salt

1 teaspoon bread soda

1 dessertspoon brown sugar (optional)

1 tablespoon sunflower oil

half a pint of milk

1 small pot hazelnut or plain yoghurt (approx 125g)

Mix the dry ingredients, add the milk, oil and yoghurt and mix with a knife.  Turn into a greased loaf tin and bake for 40 min approx at 180 degrees.  Turn out of the tin and wrap in a tea towel. Delicious warm or cold.

Apologies for the quality of the photo below, I kept meaning to take a better one.  I prefer the hazelnut yoghurt to the plain yoghurt.  This bread is so easy to make … let me know what you think.

9 responses so far

9 Responses to “The tastiest brown bread in the world!”

  1. # custardbydesignon 03 Feb 2010 at 5:45 pm

    this is on the download – if there’s one thing i miss from home – its the bread…

  2. # sharonon 03 Feb 2010 at 9:25 pm

    ouh….yum. good tip on the hazelnut yoghurt ;)

  3. # Mel Design Heavenon 04 Feb 2010 at 12:09 pm

    yum – now i have two brown bread recipes. no more excuses! just one thing though – how much yoghurt? big or little tub?

  4. # countrywifeon 04 Feb 2010 at 6:07 pm

    like the hazelnut yoghurt tip – must give that a try next time.

  5. # Lornaon 04 Feb 2010 at 7:53 pm

    It’s a small pot of the yoghurt, approx 125 g. Although I have bought the big pots of natural yoghurt and just spooned out an approx amount. i saw about 6 of them reduced to virtually nothing one day and bought the lot. I reckoned it wouldn’t matter if they were sour when they were going into brown bread.
    It is strange, the brown bread is always slightly different, I’m not sure if it is my oven going funny but it never turns out the same. Always yummy though.
    Enjoy – scrumptious with homemade soup or blackcurrant jam.

  6. # miseon 04 Feb 2010 at 10:25 pm

    The hazelnut yogurt element is new to me, so that’s a definite try for this weekend. I’m already planning who to invite round to serve them a casual effortless slice.

  7. # Sheilaon 07 Feb 2010 at 6:11 am

    sounds delicious Lorna – will have to try, I usually make a derivative of the Avoca brown bread. Only thing is my problem with the amount of butter I pile on the top of brown bread, yum.

  8. # Siobhánon 10 Feb 2010 at 5:45 pm

    Hi,

    Thanks for this recipe….. I made it yesterday and it is yum! I used hazelnut oil instead of sunflower and natural yoghurt which is what was in the fridge. Very easy to make and would recommend to all other non-bakers like me!!

    Siobhán

  9. # Lornaon 10 Feb 2010 at 10:01 pm

    Great to hear that Siobhan, never thought of hazelnut oil. It is actually so easy and so tasty that I am on a mission to get everyone to try it!! Someone said to me that I should do a You-tube video on how to make it and I am actually contemplating it (just have to declutter my kitchen etc first!!)