A nutty, wholesome loaf made from stone-ground wholemeal flour, buttermilk, and treacle — no yeast, no kneading, ready in under an hour.
Ingredients
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300g coarse wholemeal flour
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100g plain white flour
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1 tsp bread soda (bicarbonate of soda)
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1 tsp salt
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1 tbsp treacle or molasses
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400ml buttermilk
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1 egg, beaten
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30g butter, melted
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2 tbsp porridge oats for topping
Instructions
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1
Preheat oven to 200°C (400°F). Grease a 900g loaf tin.
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2
Mix both flours, bread soda, and salt in a large bowl.
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3
Whisk buttermilk, treacle, egg, and melted butter together.
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4
Pour wet into dry and stir quickly until just combined. Do not overmix.
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5
Pour into tin, scatter oats on top, and bake 40-45 min until the base sounds hollow when tapped.
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6
Cool on a wire rack. Slice thickly and serve with butter.
Did You Know?
Irish brown bread relies on buttermilk reacting with bread soda, which means the dough must go into the oven immediately — delay and the rise is lost.