Updated: Oct 23, 2021
My mum makes the best brown bread, it's hard to beat warm with a lathering of butter and jam. I do miss the smell of baked bread in my mum's kitchen. Not sure I could ever match it but it's a close second.
I can't seem to find coarse wholemeal here in Australia. So I've had to improvise. The closet thing I've found is LSA meal. It's a mix of ground linseed, sunflower seeds and almond meal. It tastes pretty close in my opinion. This recipe is dead simple. Pretty much mix all the ingredients and bake in the oven.
This recipe makes one loaf.
350g coarse wholemeal or half brown flour and LSA mix
50g plain flour
Pinch of salt
1 1/2 level teaspoons bread soda (AKA bi-carbonate soda)
2 large eggs
1 tablespoon olive oil
Pre-heat the oven to 170 degrees. Grease your baking tin well.
Beat the eggs in a bowl. Whisk in the buttermilk and the olive oil.
In a large mixing bowl, add the dry ingredients with the exception of the bread soda. Sieve in the bread soda and mix through.
Make a well in the centre of the dry ingredients and slowly mix in the liquid. It makes a sloppy enough mixture.
Pour into the tin. Take a knife and make a cut down the centre. You can sprinkle some oats, flour or some pepitas seeds over the top to finish.
Bake in the oven for 1 1/2 hours. If it's browning on top too much before the time is done. Cover with some tin foil.
Remove from the oven and allow to cool. Turn out onto a baking rack and if you can resist leave to cool. Otherwise if you cut it straight out of the oven, it will be too crumbly.