Reader's loaf Wholemeal bread
Try this brown loaf and send your recipes in to win an Allinson baking kit
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
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 firstname.lastname@example.org.
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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