A whole loaf…and it’s good

Had another bash at brown bread this morning. Doubled the quantities to fit my 2lb loaf tin, used buttermilk and wheatgerm and scattered poppy seeds on top. Complete success. A+.

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2 responses to “A whole loaf…and it’s good

  1. My mother passed on a tip to me for making brown bread: she weighs out several portions of the dry ingredients and puts them in individual sandwhich bags so it is like her own ready-made brown bread mix. It takes the pain out of making bread, as all you do when you want bread is mix the contents if your bag with the buttermilk. I think this is great, as sometimes I find it so much hassle if I have to weigh out all the stuff.

  2. Pingback: Top tip for brown bread lovers « A Random Walk down Grub Street

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