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Whole-wheat Soda bread

Definitely not gluten free
375 gm whole-wheat flour
125 gm plain white wheat flour
1 tsp each bread soda; Cream of Tartar; salt (I use Gomasio)
2 tsp sugar (I use Muscovado)
½ lt Buttermilk
preheat oven to 200C or Gas 6
Mix the dry ingredients beat in the buttermilk pour the mix into a lightly greased loaf tin and bake for 45 minutes.
Seems like the worst thing about baking is weighing out the mess and storing all those packets so The Industry created bread mixes to make life easier, if more expensive.
Bright idea! Make your own bread mix!
You can weigh out 7 or so batches with a 2 kg bag of coarse ground flour, pack them in recycled freezer bags and put them in the press. I keep mine clearly marked so as not to confuse them with the gluten free flours and keep them in a different press.
It takes very little time to add in the buttermilk and the loaf bakes while I walk the dogs. I do two at a time.
In John’s family the loaf is wrapped in a very damp tea towel after it comes out of the oven… the heat of the bread dries the towel and gives a loaf without a hard crust that stays fresh for a long time.
The batches can be varied with the use of different flours as you have them such as
Oat flour
Spelt flour
Rye flour
Buckwheat flour
Or some Okara (a by product from making Soya milk) can be used with, or instead of the buttermilk.
Bright idea!
Use the cooling oven to roast some seeds such as sesame, sunflower or pumpkin – just spread a thin layer of seeds on a baking tray and leave them in the oven as it cools.
Add roasted seeds to salads – sometimes a little Tamari mixed into the roasted seeds makes them even nicer.

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