Island Cottage Brown Bread (6 loaves x 1 lb tins)

This bread is cooked every day for the restaurant. It freezes very well. You can also make a type of crisp bread ideal for cheese by slicing it very thinly and baking it in a low oven for about an hour. Ideal for taking on a boat trip. Crisp it as much or as little as you want. We have it toasted on one side for breakfast. Toasting on both sides makes it too hard. 

Dry Ingredients 

1kg extra course Howard’s brown flour
10g salt
20 g sugar 
30 g bicarbonate of soda sieved

Wet ingredients

1lt milk
100 ml red wine vinegar
100 ml extra virgin olive oil


Mix all dry ingredients and wet ingredients separately. Add wet ingredients to the dry ingredients and mix very lightly. It is quite a wet mixture. Put into well buttered 1lb tins. Put into hot oven 220C for 1 1/4 hrs.. 









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