Looking through the old recipe books built up over five or six years of liveaboard cruising I’ve spotted an old favourite: Maddie bread.
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.