This recipe was extracted from the Cliff House Hotel in Waterford which serves this delicious bread with a crab salad on top. Domini Kemp, author of my cookbook “itsa cookbook”, adapted it just a little bit. My sister-in-law and I use a little less sugar.
Ingredients
- 2 cups (just shy) of multigrain flour
- 1 and 1/4 cups all purpose flour
- 1 and 1/3 cups wheat germ
- 1 and 1/3 cups porridge oats
- 1 and 2/3 cups bran
- 1/2 cup brown sugar
- 1 tbsp bicarbonate of soda
- pinch of salt
- 2 large eggs
- 900 ml buttermilk
- a good squeeze of honey
Directions
You will need one big loaf tin, approx 31cm x 11cm x 7 cm.
- Preheat the oven to 170C or about 325F. Grease the loaf tin with butter.
- Put all the dry ingredients into a large mixing bowl. Mix.
- Whisk the eggs and mix with the buttermilk and honey, then add it to the dry ingredients. Mix really well, making sure all the flour gets well mixed with the wet ingredients. Pour the mix into the greased loaf tin.
- Place the tin on a baking sheet and bake for at least 80 minutes. Remove from the oven and allow to cool just before slicing.
