There is nothing like the smell of freshly baked bread in the home and this family sized loaf is perfect at any time of the day, great with a bowl of soup for a quick snack or supper.

Preparation time: 15 minutes

Cooking time: 45 minutes

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Serves: 6 people

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  1. Preheat the oven to 160°C/325°F/Gas Mark 3
  2. Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and combine well.
  3. In a separate bowl beat together the eggs, oil and treacle and add to the dry mixture.
  4. Next mix in the buttermilk and get the mix to a “sloppy” consistency.
  5. Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
  6. Bake in the oven for 45 minutes and remove the bread from the tin, return to the oven inverted and bake for a further 15 minutes – this gives a lovely crust all the way around the loaf.
  7. Remove from the oven - to test that the loaf is cooked rap the bread with your knuckles – there should be a hollow sound to indicate it is cooked. Allow to cool.
  8. For added variety you can top the loaf before baking with a sprinkling of seeds or porridge oats.
  • Margaret , 7 Feb 19

    5 stars rating
    that recipe is excellent, delicious brown bread
  • Barbara , 28 Aug 17

    5 stars rating
    One of the nicest brown bread recipes I've ever used!
  • Sinead Rynne, 15 Sep 15

    5 stars rating
    This is the easiest, quickest and healthiest brown bread that I have ever made. I make mine with a handful of chopped walnuts through it and sprinkle mixed seeds on top. My family and friends love this bread and I have lost count of how many people I have given the recipe to. I suffer with IBS from time to time and I have to say since I have been eating this bread I have had no episode of IBS or bloating. Thanks Kevin.
  • Mary McVey, 24 Jan 14

    4 stars rating
    The best brown bread recipe ever, it's delightful.
  • Majella Gleeson, 23 Feb 14

    4 stars rating
    I'm a great brown bread fan and this recipe is fabulous!
  • SuperValu, 14 Aug 14

    4 stars rating
    For the wholemeal bread, we recommend that the recipe if followed as is for perfect results everytime. Although the mixture can have a “sloppy” consistency, the texture and flavour of the bread will be perfect.
  • Sinead Cassin, 18 Jan 15

    4 stars rating
    Very easy to make.. I added wheatgerm and it was lovely ...
  • Josephine, 13 Jan 15

    4 stars rating
    Best recipe for brown bread ever tasted. Just go with 500ml milk it works the best.
  • Trish, 9 Nov 14

    4 stars rating
    I tried many brown bread recipes and this is my favourite by far. I get so many compliments on this bread and so many people looking for the recipe. It is the 500ml of buttermilk that makes the difference. Seems like a lot but having tried using less I reverted back to 500mls and it gives a beautiful moist consistency.
  • Paul, 9 Aug 14

    4 stars rating
    No way this needs 500ml of buttermilk prob just 250
  • Em, 26 Sep 12

    4 stars rating
    I absolutely love this recipe. The texture is so moist and it tastes amazing. I don't feel guilty eating either as it is good for me. I usually try to avoid bread but can't avoid this one. It's too good!
  • joanne, 10 Jan 13

    4 stars rating
    Absolutely beautiful.
  • K, 1 May 12

    4 stars rating
    So simple and so wholesome!

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