Hi Fibre Brown Bread

I got up early last Monday morning and decided I’d bake a couple of loaves of brown bread as I had some buttermilk in the fridge that I wanted to use before the date was up. Before I started though, I turned on my laptop and saw a post from English Mum announcing her latest bake off : English Mum’s Fresh Bread Bake Off (snazzy title eh?) I usually look at these kind of things, tell everyone I’m going to take part but then never get around to actually doing it, so this time I’m definitely entering…

The bread I decided to enter is a recipe that I was given by a neighbour of my parents. About 2 years ago, she gave my mum a couple of slices of this bread to try and told her if she liked it she’d give her the recipe. I tried it first and was speechless. It was probably the nicest brown bread I’d ever tasted.

Since then I’ve made it loads of times. The original recipe called for just sesame seeds but I added in the pumpkin seeds and I love them. You can leave them out if you prefer. Also, treacle is optional. It’s very filling and is gorgeous with a salad or homemade soup.


Anyway, here’s the recipe!


350g coarse wholemeal

50g oatflakes

10g sesame seeds

15g pumpkin seeds

15g wheat bran

75g plain flour

1 heaped tsp bread soda

40g butter (melted)

1 egg

1-2 tbsp treacle (optional)

400ml buttermilk


Preheat oven to 200ºC and lightly grease loaf tin & dust out with wholemeal flour.

Place wholemeal, oatflakes, seeds and bran in a large mixing bowl. Sieve white flour and bread soda over the top and mix thoroughly.


Place the egg and treacle in a bowl and whisk together until well mixed. Make a well in the centre of the dry ingredients, pour in the egg, treacle, melted butter and buttermilk mixing quickly to a wet dough.


Pour the dough into the prepared tin. Bake for 50-60 minutes then turn onto a wire tray to cool.



  1. Yvonne says:

    Just gone into the oven now, can’t wait. I’ve been looking everywhere for a recipe for a nice dark brown bread with treacle in it. Sadly I’d no pumpkin or sesame seeds in the cupboard so had to go without, (there’s always next time) and I had to sub oat bran for wheat bran but hopefully it’ll turn out yummy. The recipe didn’t say but I assumed this was for a 2lb loaf tin? That’s what I used anyway.

    • mammyskitchen says:

      Hi Yvonne, Thanks for the comment. Hope the bread turned out ok, it’s without doubt one of my favourite recipes and I’m always chopping and changing with the seeds etc which still seems to work. I don’t think my original recipe said what size loaf tin to use but I use a 2lb tin too 🙂

  2. Sinéad says:

    Thank you so much for this recipe. I have made it at least a dozen times and it is by far my favorite brown bread. My family love it too. I press more seeds onto the top of it for presentation and I love seeds 😉

  3. Rebecca says:

    So excited to make this bread. I’ve been looking for a nice dark brown bread recipe since taking a course at Anair the other day and sampling some of their soda bread. Sooo good, and SO filling. Can’t wait to make it!

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