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Tudor Cottage B&B's Seeded Brown Bread

Potted Prawns
Potted Prawns

This quick no yeast bread is my adaptation of the incomparable Ballymaloe Cookery School's brown bread and every day in my head I thank them for such a simple and reliable recipe.  I alter the types of flour I use regularly, but whatever I do, the recipe still seems to work out well.  The inclusion of an egg is a master stroke.


  • 2 x 264 ml cartons buttermilk 

  • 2 tbsps. sunflower oil

  • 1 egg 

  • 225g wholemeal spelt flour

  • 225g white rye flour 

  • Handful of oat bran 

  • 60g mixed seeds, I use pumpkin, sesame and sunflower 

  • 1 level tsp. bicarb. of soda 

  • 1 tsp. sugar 

  • 1 tsp. salt 

  • Oven 180, 160 fan 2 x 1lb loaf tins, or I use a tin 30cmx10cmx7cm Using a loaf tin liner makes life less stressful


  • Put the buttermilk, oil and egg in a small bowl and whisk together

  •  Put all the other ingredients into another larger bowl and mix together. 

  • Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix everything together; I find it easiest to use a knife for this. 

  • Try not to overwork the dough because this toughens it. Transfer the dough to your lined loaf tin.  This is easiest using a wet hand. Bake 55 minutes.  When the bread is cooked the bottom will sound hollow when tapped.    

Helpful Hints

I find this bread is best kept in the fridge and, for toasting, it will be good for up to 4 days.

The bread freezes well

An all white flour version of this is delicious too.

A wholemeal flour only version is rather heavy so it's best to incorporate some white flour.  The loaf when cooked will still appear completely brown  

Click for more quick and easy B&B recipes

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