I worked hard to develop this recipe after returning from a trip to Ireland. It’s as authentic as we could remember, and very healthy.
Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan with cooking spray.
Mix whole wheat flour, all-purpose flour, oat bran, wheat bran, wheat germ, and baking soda together in a large bowl.
Whisk egg lightly in a small bowl. Whisk in buttermilk. Pour over flour mixture; fold together with a large spoon until batter is moist.
Pour batter into the loaf pan and smooth out the top. Use the spoon to trace a “plus” sign from edge to edge across the top.
Bake in the preheated oven until golden, about 40 minutes. Reduce oven temperature to 225 degrees F (105 degrees C); continue baking until a knife inserted into the center comes out clean, about 25 minutes more.
Invert bread onto a wire rack. Let cool completely, about 1 hour.
Per Serving: 217 calories; protein 11.4g; carbohydrates 41.4g; fat 3.2g; cholesterol 23.5mg; sodium 326.9mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.