Makes 1 loaf, about 20 slices
Not only is this quick bread hearty and delicious, but also it can be in the oven in fewer than 10 minutes!
2 1/2 cups (625 ml) wholemeal plain flour
1 cup (250 ml) wheat bran
1/2 cup (125 ml) oat bran
1/2 cup (125 ml) wheatgerm
1/2 cup (125 ml) grated extra-sharp cheddar cheese
1/4 cup (60 ml) chopped spring onions
1/2 tsp (2 ml) salt
1 1/2 tsp (7 ml) bicarbonate of soda
2 cups (500 ml) 1% buttermilk, plus extra
1 Tbsp (20 ml) rolled oats, as garnish (optional)
Preheat oven to 375 F (190 C).
In large bowl, stir together flour, wheat bran, oat bran, wheatgerm, cheese, spring onions, salt and bicarbonate of soda. Make a well in centre of dry ingredients and add buttermilk all at once. Stir with fork until soft dough forms. If dough is too dry, add more buttermilk, 1 Tbsp (20 ml) at a time, to a maximum of 3 Tbsp (60 ml).
Turn dough out onto lightly floured work surface. With floured hands, lightly knead dough 5 or 6 times. Form into ball, place on baking paper-lined baking tray and press into 6 in (15 cm) round. Make large cross across top, cutting two-thirds of the way into dough using serrated knife. Brush lightly with a little extra buttermilk and sprinkle with oats, if desired.
Bake until crust is nicely browned and tester inserted in centre comes out clean, about 45 minutes. Transfer to wire rack to cool slightly before cutting. Serve at room temperature.
Each slice contains: 389 kilojoules; 5 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 17 g carbohydrates (1 g sugars, 4 g fibre); 195 mg sodium
source: "Homemade Bread", alive Australia #20, Winter 2014
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