Fennelly’s of Callan
- 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
- 80g Melted Butter
- 4 Free-range eggs
- 1100ml Kefir milk
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.