Carmel's Somers' Step-by-step Cooking Solutions

Brown Bread

Here Carmel demonstrates the technique of making a no-knead brown soda bread. She increased the amount for the bread made in this photo session ­ making three lovely loaves. The amount given in this recipe is for two loaves. The liberal use of eggs and olive oil in this recipe makes a soft, crumbly bread that keeps better than most soda breads. For the seeds in this recipe we added pumpkin seeds, sunflower seeds, whole wheat berries, and wheat germ.

1.5lbs stoneground flour (Carmel recommends Abbey Flour)
Half pound white flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
2 eggs
3 fl oz olive oil
1 tablespoon honey
1-1.5 pints buttermilk
selection of seeds

	1. Grease your tin and preheat your oven to maximum.
	2. Mix together your flour.
	3. Add salt.
	4. Sift in the bread soda.
	5. Break the eggs into a separate bowl and whisk with the olive oil and honey.
	6. Stir in the eggs.
	7. Stir in the buttermilk.
	9. Stir until you get a soft, moist, just pourable consistency.
	10. Add the seeds.
	11. Press the dough into the tin, coming up to nearly the top of the tin.
	12. Put the tins into the oven (preheated to max). Cook for 20 minutes. Turn down the heat to approximately 180ēC and cook for a further 30 minutes approximately.
	13. Check to see if the bread is done. Take out of the tin and tap the base to see if it makes a hollow sound. The finished loaf should be soft, crumbly and dotted with seeds.

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