Traditional Brown Bread

Thu, 13 November 2025

Ingredients:

? 170 g coarse wholemeal flour

? 35 g plain flour

? 1 handful (about 25 g) pinhead oatmeal

? 1 handful (about 25 g) pumpkin seeds

? 1 handful (about 25 g) sunflower seeds

? 1 teaspoon bread soda (bicarbonate of soda) — approx. 5 g

? 1 teaspoon salt — approx. 5 g

? 1 handful (about 30 g) sugar (light brown sugar preferred)

? 1 egg

? ? litre buttermilk (about 670 ml)

? 1 dessert spoon natural yogurt (about 15–20 g)

 

Method:

1. Preheat the oven

? Set the oven to 180°C to preheat.

 

2. Prepare the dry ingredients

? In a large bowl, combine the coarse wheatmeal, plain flour, pinhead oatmeal, pumpkin seeds, sunflower seeds, bread soda, salt, and sugar.

? Mix thoroughly to evenly distribute the ingredients.

 

3. Prepare the wet ingredients

? In a separate bowl, whisk the egg until smooth.

? Add the buttermilk and natural yogurt, and mix well.

 

4. Combine

? Make a well in the centre of the dry ingredients and pour in the wet mixture.

? Stir gently until just combined. The batter should be soft and slightly sticky.

 

5. Bake

? Pour into a greased or parchment-lined loaf tin (approx. 2 lb / 900 g loaf tin).

? Place in the oven and reduce the temperature to 150°C.

? Bake for 1 hour, or until a skewer inserted in the center comes out clean and the loaf sounds hollow when tapped on the base.

 

6. Cool

? Remove from the tin and cool on a wire rack wrapped in a dishtowel.

 

Serving suggestion:

Enjoy warm with butter, jam, or cheese — or toasted the next day for breakfast.