600 grams of brown wholemeal flour

180 grams of plain (white) flour

2 teaspoons of baking soda

1 teaspoon of salt

1 tablespoon of soft brown sugar

2 tablespoons of olive oil

0,6 litre of buttermilk (sour milk)

Sieve the plain flour and baking soda into a large bowl. Add your wholemeal flour, salt and brown sugar and mix well. Add the olive oil and buttermilk and mix well for 2 minutes with a wooden spoon. Lightly oil a 1kg bread tin. Add the mixture. Put in a preheated oven at exactly 180 C. Bake in preheated oven until golden brown, about 30 to 45 minutes.

Vicky WAU Ireland

Preparation :
In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (To avoid tearing the dough, braid from the middle out to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown.