During the lockdown here in Ireland, I think everyone went a little mad baking bread and realising how do-able it really is!
A lot of you tackled sourdough with great success whilst others got swept away on the banana bread train. I love to experiment with both breads but a simple brown bread just can’t be beaten. I was very lucky to get a sample of Ballyminane Mills wholemeal flour during this time. Ballyminane is Ireland’s oldest and only remaining working water powered mill and the flavour and quality is just fantastic. If you can get your hands on it, do!!
I also discovered during this time that regular milk instead of buttermilk also makes a great loaf. By simply adding some natural yoghurt the tanginess of buttermilk is created. Also if you have some out of date milk – it’s safe to use too!
A simple loaf I did mention but for this one I added blue cheese and walnuts which makes for a great addition to a salad, cheese board or simply with a comforting bowl of soup.
Makes 1 large loaf.
- 420g wholemeal flour
- 80g pinhead oatmeal or plain white flour
- 30g oats
- 1 tsp salt
- 2 tsp baking soda
- 200g blue cheese
- 50g honey
- 400ml milk
- 1 tbsp plain natural yoghurt
- 100g walnuts
- Preheat the oven to 220°C/200°C fan/475°F and line or grease a loaf tin with parchment or oil.
- Mix all the dry ingredients together in a large mixing bowl.
- Crumble in the blue cheese with your fingers and stir through the dry ingredients.
- Create a well in the centre of the mixing bowl and add the wet ingredients. Combine the two together with your hands or a fork moving from the outside to inside.
- Stir through the walnuts before placing into the prepared loaf tin.
- Sprinkle a few extra oats over the top before placing in the oven.
- After 30 minutes reduce the oven temperature to 200°C/180°C fan/400°F and continuing to bake for 5-10 minutes or until a skewer comes out clean.
- Remove from the oven and allow to cool in the tin for 5 minutes before gently removing and cooling fully on a wire rack.