Ingredients

500g Ballybrado Whole Spelt Flour
OR
250g Ballybrado Fine Whole Wheat Flour
250g Ballybrado Coarse Whole Wheat Flour
400ml tepid water (hand warm)
1 sachet quick action dry yeast
½ tsp. ground fennel
½ tsp. ground coriander
7g sea salt
Optional: sunflower/sesame/pumpkin seeds as topping

Mixed Herb Bread with Ballybrado Wholemeal Flours

1. In a large bowl mix all the dry ingredients together, including the yeast.
2. Add 400ml of tepid water and, using the dough hook of your mixer, combine the
ingredients for about 1 minute until smooth soft dough is formed.
3. Place cling film on the top of the dough to stop it from drying out while it’s proving, and
cover the bowl with a tea towel.
4. Leave to prove in a warm place for about an hour and a half, or until the dough has
doubled in size. Preheat oven to 200°C fan.
5. Mix the dough again with the hand mixer for a few seconds and fill the dough into a
well-greased 1lb loaf tin.

image_pdfRecipe Download

Share

Our Recipes

Be inspired by our carefully selected, tried-and-tested, 100% adult-and-child-approved recipes made with your favourite Ballybrado products

  • Ballybrado Oat-Apple-Cinnamon Bake

    200g Ballybrado Organic Oat Flakes (Standard or Jumbo), 400ml milk, 2 eggs, Pinch salt, 40g sugar, 1 tsp cinnamon, 1 apple, 1 tbsp flaked almonds

  • Ballybrado Organic Multi-seed Soda Bread

    160g Ballybrado Organic Coarse Whole Wheat Flour, 160g Ballybrado Organic Fine Whole Wheat Flour, 80g Ballybrado Organic Standard Oat flakes, 50g mixed seeds (e.g. chia, sunflower, pumpkin, sesame, linseed), 5g baking soda, 5g salt, 400g buttermilk

  • Valentine’s Overnight Oats

    2 tbsp Ballybrado Organic Jumbo Oat Flakes, Vanilla essence, 3 tbsp yogurt, 2 tsp honey, Approx. 5 strawberries, To decorate: chopped pistachios/almonds/cocoa nibs