Brown Bread

This one is so easy, you’ll never buy brown bread from a shop again, it’s also very versatile, this mixture can be shaped into rounds, put in a loaf tin, or made into scones, (scones will cook a lot quicker then a loaf, so don’t leave them in the oven so long.)
It also freezes really well.


This makes 1 large 2lb loaf, or 2 smaller 1lb loaves.

  • 1 lb plain white flour
  • 0.75 lb brown flour
  • 0.25 lb mixture of, porridge oats, wheatgerm, bran.
  • 2 teaspoons bread soda (bicarbonate of soda)
  • 2 teaspoons salt
  • Buttermilk to bind, approx 0.75 litre


1. Preheat the oven to 220/200 degrees, (the oven in Kilgobbin View is electric) or gas mark 7.

2. Lightly grease your loaf tin/s.

3. In a large bowl mix all the dry ingredients together, and then slowly begin to bind using the buttermilk. You want to make sure all the flour is picked up off the bottom of the bowl and the dough is moist, but not too sloppy.

4. Put dough into tin and put in the oven.

5. After 25 mins, turn the oven down to 190/gas mark 5 and leave in for approx another 20/25 mins.

6. check the oven occasionally to make sure the bread is not getting too coloured on top.

7. When it’s cooked it should pop out of the tin when you turn it over, I like to put it back into the tin, upside down for 5 mins at the end of cooking time just to make sure the base is crunchy.

8. Take out of oven and wrap in a clean tea towel to cool.

9. Slice, eat and enjoy, preferably with some of lovely home made jam.