Maddie bread is a great treat for breakfast or as an anytime snack. We liked it in place of toast, which was a pain to make using those stupid wire racks over a cooker burner.
Maddie bread is short for Madeleine’s German Graham Bread: Our friend Madeleine introduced us to it, she claims it’s German in origin, Graham is a type of wholemeal flour and it’s a kind of bread. So, it’s an accurate if not succinct title.
By the way, don’t confuse Graham flour with gram flour; the latter is made from chickpeas, not wheat.
Anyway, on with the recipe:
1 cup of all purpose flour
2 cups of Graham flour. (Substitute wholemeal outside North America)
1 ½ tsp baking powder
1 tsp salt
½ cup brown sugar
2 cups of buttermilk. (A substitute for buttermilk is ordinary milk with 1 tablespoon of lemon juice or vinegar added per cup).
Cinnamon or raisins, optional.
Blend all dry ingredients in a mixing bowl. Add buttermilk – mix with spoon. Add cinnamon or raisins if desired. Turn into greased bread pan and bake for 1 hour at 180ºC (350ºF).
Delicious with butter and jam. Enjoy.
Oh, and here’s a tip for keeping your flour, rice, pasta and other dry staples weevil free – put a few bay leaves in the storage container. Put unopened bags or boxes of these products in large plastic bags with a few bay leaves. I don’t know why this works, but it does.