This is one of the best wheaten breads I've ever had, it's got a doughy texture, is so dense and tastes perfect when you toast it and smother it in butter. My grandmother used to make this for us when we stayed at her house and we could never get enough of it! Always arguing over who gets the last piece.
The recipe my grandma used was slightly different because she used to just throw a handful or two of each in. She had made it so often that it just became second nature to her. We didn't get the chance to get the actual recipe from her but this is as close as we could get.
Time: 15 minutes prep; approx. 1 hour cooking time
What you need:
2lb loaf tin
Metal tablespoon + teaspoon
Scales
Mixer
Measuring jug
Ingredients:
500g wholemeal flour
3 tablespoons plain flour
2 tablespoons sugar
1/2 tablespoon salt
1/2 teaspoon bicarbonate of soda
300ml butter milk
300ml water
Method:
Mix all ingredients together until well combined
Put into a well greased tin (I use a 9.5in(24cm) square tin and I also line with baking paper)
Bake on middle shelf of oven at 170 degrees c for approx. 1 hour
It will sound hollow when cooked if you knock the bottom when you turn it out.
Let me know how this goes for you! I'm sure it will be super tasty!
I thought I'd start off my blog by uploading an old family recipe that has been passed down through a few generations. It's really simple, takes about 20 minutes to make and then you need to leave it to set for at least half an hour, so really I'd normally give myself at least an hour.
You will need:
Equipment:
23cm tin with removable base
Whisk - Hand or Electric
Blender or Rolling Pin
For the base:
250g of digestive biscuits, or alternative
100g of soft butter
For the topping:
600g of cream cheese
2 small pots of yogurt - about 100g
284ml of whipping cream (approx a small pot)
Method:
First, break up the digestive biscuits using a rolling pin or blender until there are very few lumps. Melt the butter in a pan and then add the biscuits to the butter and mix. Once the mixture has come together put into a cake pan with removable base. Leave the base in the fridge or freezer to cool and set for about 10 or 15 minutes.
Then, whip the cream using an electric or hand whisk until stiff. Add the cream cheese and yogurt and stir until entirely mixed.
Once the base as set pour the topping into the cake pan on top of the base and evenly spread over. Place in the fridge for at least 30 minutes.
When you are ready to serve add a topping of crushed maltesters, fruit pieces or anything that will compliment the flavours of your yogurt!
Now your cheesecake is ready to eat!
Bain sult as!
