Reader's loaf – Wholemeal bread

This month, Tom Roberts from Essex shares his brown loaf adapted from Avoca Café Cookbook (Avoca Handweavers, £14.99). "I use extra-coarse wholemeal flour, which gives the loaf a marvellous texture. We buy some every time we're in Ireland."

Preparation: 15 minutes Cooking: 1 hour 20 minutes

Makes 1 loaf

200g white flour

300g coarse brown flour

3 handfuls of bran

2 handfuls of wheatgerm

2 heaped teaspoons baking powder

1 level teaspoon salt

1 dessertspoon treacle

600-900ml milk

1 Heat the oven to 240°C (220°C fan oven) gas mark 9. Mix all the dry ingredients together in a large bowl. Add the treacle and stir in enough of the milk to give a moist but not sloppy mixture. Place in a well-oiled loaf tin 900g loaf tin and bake for 20 minutes or until risen. Reduce the heat to 150°C (1300°C fan oven) gas mark 2 and bake for a further hour.

2 Run a knife around the tin and ease the bread out. If it sounds hollow when tapped on the bottom it is cooked; if not, return it to the oven for 10-15 minutes. There is no need to put the bread back in the tin; turn it upside down and put it directly on the shelf.

For the chance to have your favourite loaf featured in Country Living, send a digital photograph of you and your loaf, with the recipe (state original source), your name and contact details to food@countryliving.co.uk.
If your loaf is chosen, you will win an Allinson flour and baking kit (for recipes and tips, visit www.bakingmad.com).

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