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Traditional Brown Bread

Catherine Leyden made this tasty traditional brown bread at the National Ploughing Championships. Kathy from Applecroft B&B now uses this recipe and says "the bread is healthy and cuts very well". The 2014 National Ploughing Championships are taking place from 23rd – 25th September in Stradbally, Co Laois. A jam-packed calendar of events is organised including lots of inspirational cookery demonstrations!


200g/7oz Odlums Cream Plain Flour
250g/9oz Odlums Wheatmeal
1 tsp Bread Soda 
1 tsp Salt
1 tsp Cream of Tartar 
1 tbs Odlums Oat Bran 
1 tbs Odlums Wheat Germ 
1 tbs Odlums Wheat Bran 
25g/1 oz Margarine 
1 tsp Honey 
1 Egg (beaten)
12-14 fl oz/350-400ml Buttermilk


1.  Preheat the oven to 210 C/425 f/gas 7. Lightly grease or line two 2lb loaf tins. 
2.  Sieve the cream flour, salt, bread soda and cream of tartar into a bowl. 
3.  Add the wheatmeal, oat bran, wheat germ and wheat bran and mix well. 
4.  Rub in the margarine. Mix the egg, honey and buttermilk together and add sufficient liquid to the dry ingredients. Mix to a soft dough. 
5.  Turn onto a floured board and knead. Place into prepared tins and cut a line down the middle. 
6.  Bake for 15 minutes then reduce heat to 190 C/375 F/gas5 for a further 30 min approx. 
7.  When baked it should have a hollow sound when tapped underneath. 
8.  Wrap in a clean towel to cool. 

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Posted: 04 Sep 2014 by Claire Regan | with 0 comments

Tags: B&Bs, Irish bed and breakfasts, Recipe

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