Clodagh’s Recipe

Heritage HEALTH BREAD

by Clodagh McKenna

Makes 2 loaves

INGREDIENTS:

450g wholemeal flour

65g wheat germ, plus extra for dusting

65g plain white flour

65g wheat bran

65g ground flax

1 tsp ground spirulina

225g pin-head oatmeal

2 tsp soft brown sugar

2½ tsp bread soda or bicarbonate of soda

1 litre buttermilk for the topping

For the topping

2 tsp (one per loaf) wheat germ

2 tsp (one per loaf) sesame seeds

2 tsp (one per loaf) pumpkin seeds

METHOD:

1. Pre-heat the oven to 200°C(fan).

2. Pour all the dry ingredients into a large bowl and mix together.

3. Make a well in the centre of the dry ingredients and gradually stir in the buttermilk using a wooden spoon to make a moist dough.

4. Divide the dough between 2 greased 900g (2lb) loaf tins which have been dusted with wheat germ. Smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ, pumpkin seeds and sesame seeds.

5. Place in the pre-heated oven at 200°C(fan)for 10 minutes and then reduce the heat to 140°C(fan)and bake for 1 hour.

6. When the loaves are cooked, remove from the oven and partly cool in the tins, then turn out and leave to cool completely on a cooling rack