Brown Bread

Author: Gill Dempsey

• 3 cups (12 oz) of wheat flour
• 1 cup (4 oz) of white flour (do not use self-rising as it already contains baking powder and salt)
• 2 ounces of butter
• 14 ounces of buttermilk (pour in a bit at a time until the dough is moist)
• 1 teaspoon of salt
• 1 1/2 teaspoon of bicarbonate of soda

• Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan. In a large bowl sieve and combine all the dry ingredients. Rub in the butter until the flour is crumbly.
• Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape).
• Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
• Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).
  Remove cover and bake for an additional 15 minutes.
• The bottom of the bread will have a hollow sound when tapped to show it is done.
• Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
• Let cool.

Read more recipes

Top of Page

Updated: 23 October 2006

Logos - City of Monash and Flavours of Monash

Document Information