High Fibre Stoneground Wholemeal Bread

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite wet.
4. Transfer to the prepared tin and bake for 45 mins-1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool.
6. Bread cuts better if left until the next day.

Variation

Try adding the following ingredients to the dry mix:

• 50g/2oz Shamrock Apricots, chopped
• Handful of Shamrock Chopped Walnuts
• 1 tablespoon Sunflower Seeds
• Sprinkle Odlums Porridge Oats or sesame seeds on top of bread before baking