This recipe is also “no knead” because it uses baking soda and baking powder instead. Very easy, literally can’t go wrong.
We got this recipe from our good friend Madeline McCarthy from Liscannor, Co. Clare, Ireland. She doesn’t measure anything, just a handful of this and a handful of that with lots of laughter thrown in as well!
- 1 cup plain white flour
- 2 cups stoneground wholemeal flour
- 2 cups wheatbran
- 1/4 cup pinhead oatmeal
- desert spoon or so of raw sugar
- handful of sunflower seeds, pine nuts, or similar
- teaspoon baking soda (sieve)
- 1/2 teaspoon baking powder
- 1 or 2 eggs
- A dash of vegetable oil
- Up to 1 pint of butter milk (or standard milk or water)
- Combine dry ingredients, make a well.
- In a measuring bowl, combine wet ingredients; add butter milk until the 1 pint mark.
- Stir and add to dry.
- Add more butter milk if needed to make a mixture kind of like porridge.
- Coat two small bread tins with a little oil then add mixture to both, split down middle with a knife.
- Cook in pre-heated oven at 200C/390F for 35-40mins. (Or 45-50mins if cooking all mixture into one large loaf)