Traditional Hovis-style Speciality Brown Bread

This is my alternative to my original brown bread recipe, equally as light & lovely but using Hovis flour products. Experiment using different grains when making brown bread.

Method

**PREHEAT oven to 180 Celsius. Using a one pound loaf tin, brush it thoroughly with light olive oil. You will need two bowls.

1. BOWL ONE: In one large mixing bowl, sieve the plain or cream flour, bicarbonate of soda, salt and sugar together, and stir.

2. Next step, sieve the granary flour into bowl one and transfer the remaining grains into the second bowl for the moment.

3. Next step, sieve the coarse flour into bowl one and again, transfer the remaining grains into the second bowl.

4. Next step, sieve the wholemeal strong flour into bowl one and again transfer any grains into bowl two.

5. BOWL TWO: Stir all the grains well together and add to Bowl One and stir again well through the flour.

6. Next step, add the polenta, porridge oats and sesame seeds and stir again.

7. Add the beaten egg to the milk and stir it well, now add in a tablespoon of light olive oil and stir again.

8. Add the wet mixture to the dry ingredients and stir well.

9. The mixture should be wet not a bread dough, so spoon the mixture into an oiled/greased loaf tin and then paint the loaf with some more olive oil. Let it rest for a moment...

10. Take your magical ingredients of poppy seeds, golden linseed seeds, sesame seeds and sunflower seeds and mix them together, now shake them over the bread and make sure you cover the bread as you want a nice nutty crust!

11. Place the bread in the middle shelf of your oven for about 40-43 minutes. Conduct the skewer test after 40 minutes and if it's clean, remove from the oven, if not, leave it in for another 5 minutes or so, but keep testing.

12. Turn your bread out unto a wire tray to cool and place a clean dry tea towel over the bread to keep the crust of the bread from getting to hard!


*This is an original recipe by L.Shannon, The Candlebridge Bakery, Ireland, 2009 Recipe*

Ingredients

Dry Ingredients

Sesame Seeds 1oz
Castor Sugar 1 Tablespoon
Salt 1 Teaspoon
Bicarbonate Of Soda 1 Teaspoon
Fine Golden Ground Polenta 1oz
Rolled Porridge Oats 1oz
Plain Or Cream Flour 2oz
Hovis Wholemeal Strong Flour 2oz
Hovis Coarse Wholemeal Flour 2oz
Hovis Granary Flour 2oz

Magical Ingredients

Poppy Seeds 1 Tablespoon
Golden Linseed Seeds 1 Tablespoon
Sesame Seeds 1 Tablespoon
Sunflower Seeds 1 Tablespoon

Wet Ingredients

Light Olive Oil 1 Tablespoon
Cold Milk 275mls
Whole Beaten Egg 1

Hints 'n' Tips

My Star Tips:

Olive oil added to bread making encourages pliability in the bread, so this recipe will be soft and gentle.

** Sieving the dry ingredients including those that contain different grains (you can always add them afterwards from the sieve into the dry mix) provides the wonderful light feel that makes this brown bread special and not heavy.

Enjoy it with savoury toppings such as mature cheddar and onion with slices of cherry tomatoes, or if you have a sweeter tooth, then enjoy it with your favourite fruit preserve.

The magical ingredients of blended sesame seeds, poppy seeds and sunflower seeds give the bread that toasted nut flavour to it and gives it that extra special something that some brown breads desire.

**There is also a lovely distinctive flavour to this bread which has a subtle difference to the "Candlebridge Traditional Brown Bread" recipe.


Best wishes from The Candlebridge Bakery, Ireland.

Comments

Leave a Comment:

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What I love about this recipe is having the opportunity to choose from a wide range of Hovis flour products, and having the chance to bake a bread with the grains that I wanted to use.
Sieving the flours really does make a difference to the texture of this brown bread as it does give an angel lightness to it, just that it's quite addictive and delicious, full of flavour, nuttiness to the crunch, the glorious olive oil that coats the bread before cooking comes alive when you butter the bread for the first time!!
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