Literary Cusine: Lilly’s Wheaten Bread

wheaten I asked Rebecca Reid for the wheaten bread recipe in The Coop because I wanted to bake a loaf myself. She recommended sharing the recipe with readers and here it is. I baked it on Sunday and it came out delicious! It was a hit among friends and if you decide to bake a loaf, let me know how it turns out.

An important note: I used this conversion chart. You can add a little more flour without it affecting the outcome too much. I also baked the loaf at 375°F for an hour.

Lilly’s Wheaten Bread
You will need one bread tin.

• 150 grams (1 1/4 cups) – whole meal flour (whole wheat flour)
• 100g (3/4 cup) – plain flour
• 50g (1/2 cup) – porridge oats (large)
• 5tsp – soft brown sugar
• 1tsp – bicarbonate soda (baking soda)
• 1 pinch salt
• 250ml (1 cup)– buttermilk
• Assorted seeds to taste

Heat oven, 240 degrees centigrade (475°F). Grease tin. Mix flour and porridge. Add sugar, salt, bicarbonate. Optional – add the seeds. Pour in buttermilk and stir well. Pour mixture into prepared tin and top off with a scattering of seeds (optional). Put in oven and bake for 35/40 minutes. Turn out onto cooling rack and eat warm with butter.