| 700 g wholewheat flour
110 g white flour 100 g porridge oats 50 g bran |
180 g pinhead oatmeal
60 g wheatgerm ½ tsp baking powder |
½ tsp sea salt
2 eggs, beaten 1.2 litres (2 pints) milk |
| 1. Grease two 4 x 9-inch loaf tins.
Preheat oven to 180oC (350oF).
2. Mix all the dry ingredients in a large bowl. After mixing, make a hole in the centre. Add the eggs and milk into the hole and mix slowly. 3. Spoon into the prepared tins. Bake for 1¼ to 1½ hours. 4. When cooked, the tins should sound
hollow when tapped underneath. Remove and cool on a wire rack.
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