January is not really a month for elaborate dishes, so here at the Smokehouse we keep it all very plain and simple with our Smoked Salmon and Trout – for this little while at least!   And the best way to keep it simple is to bake some bread to serve the smoked salmon or trout on. This recipe is a mixture of a traditional bread recipe from my aunt Rosa and the Avoca wholemeal bread recipe – taking the best from both! We love it because it’s perfect with Irish Smoked Salmon or Trout – just add a wedge of lemon and you have a delicious meal.   Wholemeal Brown Bread •    500 g wholemeal flour •    400 g white flour •    100 g oatmeal •    2 tblsp bran •    2 tblsp wheatgerm •    2 tblsp mixture of seeds (optional) •    4 tsp (heaped) baking powder •    2 tsp sugar •    2 tsp salt •    1100 ml milk   Use 2 x 2lb tins, greased and set your oven to 180°   Mix all of the dry ingredients together thoroughly in a large bowl, then make a well in the centre and add the milk. Pour the mixture into the tins and pop them in the oven. Turn down the temperature to 160° after 15 minutes, then leave in the oven for another hour. The loaves should be a nice brown colour. Turn them out and give them a tap on the bottom – they should sound hollow. Leave on wire racks to cool.   We’ve also posted this recipe on rte.ie/lifestyle/food   Buy some delicious Irish Oak Smoked Salmon or Cold Smoked Trout and serve with a wedge of lemon on this wholemeal brown bread.