Tudor Cottage B&B's Seeded Brown Bread

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 and Avoiding Stumbles:

  • 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  

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