FIVE CUP LOAF
[ By Kylie, OBUS ]
This recipe was given to me yonkers ago by my good friend’s mum. It’s a total mix-and-match recipe, so you can pretty much always cobble it together if you’re low on supplies. I’ve made this loaf so many times! It always turns out a little differently but works every time, and the easy proportions make it so simple to remember.
- 1 cup self-raising plain or wholemeal flour (whatever is in the pantry)
- 1 cup cereal or grains (e.g. oats, crushed Weet-Bix / bran)
- 1 cup white or raw sugar (use a little less if you use brown sugar or honey instead)
- 1 cup milk or yoghurt (soy milk works too)
- 1 cup fruit, wet or dry (e.g. mashed banana, rhubarb, apples, sultanas–whatever you like!)
- nuts or seeds, optional (e.g. pepitas, sunflower seeds, walnuts)
- Preheat oven to 180˚C / 350˚F / Gas Mark 4.
- Line a loaf tin with baking paper.
- In a bowl, mix all the dry ingredients until combined.
- Add the wet ingredients and mix well. Depending on how you’ve varied the recipe, you may need to add a little more flour or a little less milk or yoghurt to get a good consistency. Sometimes I add a little extra baking powder, too.
- Bake in a moderate oven for approximately 1 hour.