Brown bead - traditional/plant based/gluten-free

A good brown bread can be such a comfort food and it doesn’t have to feel unhealthy. Over the years I have tried many recipes but the one my mum uses has always been a favorite so I decided to adapt it so it could be made in a traditional way, as a plant based version and a gluten free version.

(My favorite gluten free brands - Doves farm, Bob’s red mill, Sowens)
Ingredients
Traditional
350g wholemeal flour
115g cream flour
1 heap tsp bread soda
Pinch of salt
1 heap Tbsp treacle
¾ pint buttermilk/kefir milk



Plant based
350g wholemeal flour
115g cream flour
1 heap tsp bread soda
Pinch of salt
1 heap Tbsp treacle
¾ pint plant milk
1 Tbsp apple cider vinegar



Gluten free



350g gluten free wholemeal flour
115g gluten free white flour
1 heap tsp bread soda
Pinch of salt
1 heap Tbsp treacle
¾ pint buttermilk/kefir milk/plant milk
1 Tbsp Apple cider vinegar if using plant milk


Method

1. Mix all the dry ingredients together – sift the white flour and bread soda through a sieve. Mix the dry ingredients with your hand, making a claw with your hand and lifting and turning the ingredients
2. Heat the treacle in a pan till melted, then add the milk (and apple cider vinegar for plant based) and removed from heat. Mix well
3. Combine the dry and wet ingredients together with a wooden spoon, gently until completely mixed. This mix is wet
4. Pour into a 2lb loaf tin (line with parchment paper)
5. Give the tin a shuffle to settle the ingredients
6. Place in a preheated oven at 170º in the center of the oven for 50 mins
7. Remove the loaf from the tin and place back in the oven on a tray for a further 10 minutes
8. Remove from the oven and rest on a wire rack to cool
9. Slice, put on your favorite topping and enjoy


To find out more, you can contact Carina
email her atinfo@itsanaturalchoice.com, check out her website at www.itsanaturalchoice.com
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