Wholemeal Porridge and SeedBread

A delicious bread which is also great toasted. A bowl of soup and slice of this loaded with some protein makes a great lunch.

Oven at 190C

450g wholemeal flour - preferable coarse

125g plain white flour

100gr porridge

2tbsp milled seeds

2tsp bread soda

11/2 tsp salt

1tsp brown sugar

25g butter

550 approx buttermilk

2 lb tins greased

Add all the dry ingredients to a bowl. Mix well and rub in the butter.

Add 3/4’s of the milk and mix well. It should be quite wet so continue adding until everything is incorporated and quite wet and sticky.

Divide into the 2 tins and bake for 40 mins then take out of the tins and bake for a further 10 minutes until golden brown and hollow when tapped.

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