Ingredients:

 

- 500g of white flour
- 250g of coarse wholemeal
- 1 teaspoon of salt
- 1 teaspoon of bread soda
- 50g of cooking flora
- 700ml of buttermilk 
- Beaten egg to glaze

 

 

 

 

 

 

 

 

 

Ballindrum Farm Brown Bread

Step One:

Sift flour, bread soda and salt into a mixing bowl.

 

Step Two:

Rub the flora into the dry ingredients incorporating plenty of air.

 

Step Three:

Bind the ingredients together with enough of the buttermilk to form a dough.​

 

Step Four:

Knead the dough and shape into a circular cake.

 

Step Five:

Cut a cross on the top of the cake. And glaze with the beaten egg.

 

Step Six:

Place in a hot oven at 200C and cook for 50 minutes. Cool on a wire tray and cover with a tea towel to keep crust soft.​

Ballindrum Farm Banana Bread

Ingredients:

 

- 225g of plain flour
- 1 level teaspoon of cinnamon
- 1/2 teaspoon of bread soda
- 150g of caster sugar
- 50g of butter at room temperature
- 2 eggs
- Vanilla essence

- 2 ripe bananas mashed

 

 

 

 

 

 

 

 

 

Step One:

Preheat the oven to 180C. Lightly grease and base line a 900g loaf tin.

 

Step Two:

Put sugar butter and eggs into a bowl and beat until creamy.

 

Step Three:

Add the bananas and vanilla essence and beat together.

 

Step Four:

Sieve the flour, cinnamon and bread soda into the mixture and stir until just mixted.

 

Step Five:

Transfer to the prepared tin and bake for about 40 - 50 minutes until risen and golden brown.

 

Step Six:

Cool in the tin for 10 minutes then transfer to a wire tray. Serve with butter or jam.​

 

 

 

 

 

 

 

 

 

 

Ballindrum Farm Scones

Ingredients:

 

- 450g of self-raising flour
- 100g of caster sugar
- 100g of sultanas
- 230ml of fresh milk
- 50g of cooking flora
- Beaten egg to glaze

 

 

 

 

 

 

 

 

 

Step One:

Sieve the flour into a mixting bowl and add caster sugar.

 

Step Two:

Rub in the flora incorporating plenty of air.

 

Step Three:

Rub in the sultanas.

 

Step Four:

Bind the ingredients with the milk.

 

Step Five:

Knead the dough and roll out to 2cm in thickness. Use a cutter to shape scones.

 

Step Six:

Glaze scones with the beaten egg and cook for 20 - 25 minutes in a hot oven 200C. Cool on a wire tray.

 

 

 

 

 

 

 

 

 

 

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