Kevin Dundon's Traditional Brown Bread
Kevin says: "Sometimes I add in some pine nuts, sesame, pumpkin, sunflower, fennel, and caraway seeds for a healthy crunchy finish. Diced dried apricots and sultanas add an unusual finish to the bread also."
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  1. 12ozs/350g wholemeal flour
  2. 2ozs/50g plain flour
  3. 2oz/50g porridge oats
  4. Pinch salt
  5. 2 level teaspoon bread soda
  6. 2 large eggs
  7. 1 dessertspoon of sunflower oil
  8. 18flozs/500ml buttermilk.
  1. Preheat the oven to 170C/325F/Gas Mark 3
  2. Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and well them well.
  3. In a separate bowl beat the eggs together with the oil and add to the dry mixture.
  4. Next mix in the buttermilk and get the mix to a “sloppy” consistency.
  5. Pour into a 2lb loaf tin and smooth the top of the bread with a wet spoon.
  6. Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for 1 hour.
  7. After the hour has elapsed remove the bread from the tin and return to the oven to bake for a further 20 minutes.
  8. Remove from the oven and allow the bread to cool down.
  1. 2 tablespoons treacle in the wet mix makes darker & sweeter bread.
  2. This bread stays fresh for about 4-5 days.
  3. It can be successfully frozen.
  4. The mixture can be spooned into muffin tins and baked (approx 25-30 minutes @ 180C)
  5. Fresh milk mixed with lemon juice or natural yoghurt could also be used.
National Bread Week Ireland