Ingredients:

NutritionSortLoading...
Loading...

8 ounces / 2 cups plain white flour

8 ounces / 2 cups brown whole wheat flour

2 ounces cracked (kibbled) wheat

2 to 3 tablespoons sesame seeds

1 rounded teaspoon dark soft brown sugar

1 rounded teaspoon salt

1 level teaspoon bicarbonate of soda, finely sieved

1 tbsp butter

1 small egg

16 fluid ounces / 2 cups buttermilk

Select allAdd

Method:

1. Preheat the oven to 400°F

2. Grease one 5-inch-by-8-inch loaf tin

3. In a large, wide bowl, mix the flours, kibbled wheat, sesame seeds, brown sugar, salt, and bicarbonate of soda together, then rub in the butter. Make a well in the center of the dry ingredients.

4. Break the egg into the bottom of your measuring jug and add the buttermilk to the 17-fluid-ounce line, with the egg forming part of your total liquid measurement. Whisk to combine, then pour most of this mixture into the dry ingredients.

5. Using one hand, with the fingers open and stiff, mix in a full circle, drawing in the flour from the sides of the bowl, adding more milk and egg mixture if necessary. Avoid overmixing to keep the dough light and airy — the mixture should be soft and almost pourable. Transfer to a well-oiled bread tin, then sprinkle the top with the extra cracked wheat and sesame seeds.

6. Bake in the fully preheated oven for 50 to 60 minutes. Remove the tin 10 to 15 minutes before the end of cooking time and return to the oven to continue baking. Tap the base of the bread to check it's cooked — it should sound hollow. Cool on a wire rack.