Makes 1 loaf
220˚C, Fan 200˚C, 425˚F, Gas 7
This hand-made, oven baked, brown bread loaf is made using the batter method, so no kneading is required. It is important to measure the ingredients carefully and not to omit anything although you can swap the egg for chickpea flour. The finished loaf has a close rather than fluffy texture and slices well.