Seedy Irish Brown Bread
Sarah Butler's recipe delivers a bread that's not only tasty and wholesome but also incredibly easy to prepare.
Sarah Butler
Sarah Butler
Recipe - SuperValu Online
Seedy Irish Brown Bread
Prep Time10 Minutes
Servings6
Cook Time50 Minutes
Ingredients
200g self-raising
250g wholemeal flour
30g porridge oats
1 tbsp mixed seeds
1 tbsp chia seeds
1 tsp salt
1 egg
350ml buttermilk
30g butter melted
Directions
By Sarah Butler
Ingredients
- 200g Self-raising flour
- 250g Wholemeal flour
- 30g Porridge oats
- 1 tbsp Mixed seeds
- 1 tbsp Chia seeds
- 1 tsp Salt
- 1 Egg
- 350ml Buttermilk
- 30g Butter, melted
Method
- Preheat oven to 220°C, 180°C fan, Gas 6.
- Line a 2 lb loaf tin.
- Sieve the self-raising flour into a large bowl.
- Add the wholemeal flour, porridge oats, seeds, and salt.
- Combine everything well.
- Crack the egg into the buttermilk, add the melted butter, and mix.
- Gradually and gently stir the buttermilk mixture into the flour mixture in 3 parts.
- Stir around the edge and through the middle with a wooden spoon, catching any hidden flour pockets from the bottom of the bowl.
- Once the mixture comes together, spoon it into the prepared tin.
- Sprinkle some seeds on top.
- Bake for 35 minutes; cover once golden on top with tin foil and return to oven for an additional 15-20 minutes.
- Once baked, remove the liner and wrap it in a clean tea towel on a raised rack to cool.
10 minutes
Prep Time
50 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
SuperValu Self Raising Flour (2 kg)
€2.55€1.28/kg
Odlum Super Flour Wholemeal (1 kg)
Only €2
€2.00€2.00/kg
SuperValu Porridge Oats (1 kg)
€0.89€0.89/kg
SuperValu Seed Mix (200 g)
€1.15€5.75/kg
SuperValu Chia Seeds (200 g)
€1.59€7.95/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
SuperValu Buttermilk (1 L)
€1.10€1.10/l
SuperValu Irish Creamery Butter (227 g)
€2.19€9.65/kg
Recipe
By Sarah Butler
Ingredients
- 200g Self-raising flour
- 250g Wholemeal flour
- 30g Porridge oats
- 1 tbsp Mixed seeds
- 1 tbsp Chia seeds
- 1 tsp Salt
- 1 Egg
- 350ml Buttermilk
- 30g Butter, melted
Method
- Preheat oven to 220°C, 180°C fan, Gas 6.
- Line a 2 lb loaf tin.
- Sieve the self-raising flour into a large bowl.
- Add the wholemeal flour, porridge oats, seeds, and salt.
- Combine everything well.
- Crack the egg into the buttermilk, add the melted butter, and mix.
- Gradually and gently stir the buttermilk mixture into the flour mixture in 3 parts.
- Stir around the edge and through the middle with a wooden spoon, catching any hidden flour pockets from the bottom of the bowl.
- Once the mixture comes together, spoon it into the prepared tin.
- Sprinkle some seeds on top.
- Bake for 35 minutes; cover once golden on top with tin foil and return to oven for an additional 15-20 minutes.
- Once baked, remove the liner and wrap it in a clean tea towel on a raised rack to cool.