Fennelly’s of Callan

DRY

  • 600g Wholemeal flour
  • 600g Plain flour
  • 2 heaped Tablespoons Bran
  • 2 heaped Tablespoons Wheatgerm
  • 3 heaped teaspoons Bread soda
  • 3 heaped teaspoons Brown sugar
  • 1 heaped teaspoon salt

WET

  • 80g Melted Butter
  • 4 Free-range eggs
  • 1100ml Kefir milk

METHOD

Preheat the oven to 180 degrees.

In one bowl combine the dry ingredients and in a separate bowl combine the wet, add the melted butter last.

Combine both the wet and dry ingredients together, adding the dry into the wet. Mix well.

Baste 2 bread tins, 10″ by 5″, 3″ deep, with melted butter well.

Pour the mixture equally into the 2 tins and bake in the oven for 1 hour and a half.

Take bread out of tins and return to oven to bake for a further 10 mins. Turn off oven and leave to cool naturally in the oven.