Brown bread was a staple food for all of my life. There was only one day in the year when mammy didn’t bake it, that was Christmas Day. I have used and abused changed this recipe over the past 30 years.

In my young days mammy used Odlums Wheatenmeal and it was a nice coarse mix. Over the years we noticed the meal became finer. Liking a coarse loaf we changed to Howards One Way extra course Wheatenmeal. I have never found it in Northern Ireland so I replenish stocks when I go south. Visitors coming north are trained to check if I need some before travelling to see me.

Wheaten Bread
Preheat oven to 200° C

12ozs Wheaten Meal
4ozs Plain flour
2 tablespoons Bran or Oat flakes
1oz Margarine
¾ tsp Bicarbonate of Soda
½ tsp Salt
½ tsp Cream of tartar
11ozs Buttermilk
½ of one Egg beaten
1oz Sesame Seeds
1oz Sunflower Seeds
1oz Pumpkin Seeds

Sift Plain flour, bicarbonate of soda, cream of tartar & salt in a bowl. Rub in margarine. Add wheaten meal, seeds & either the bran or Oat flakes. Make well in centre add beaten egg and buttermilk and mix well. Flour 2lb loaf tin and pour in mixture. Even out and mark into quarters. Bake in a preheated oven for about 20 minutes, reduce heat to 180°C and continue cooking for a further 30 minutes. Test – cooked when sounds hollow to a tap on the base of the loaf. Remove from tin, wrap in clean tea towel and leave on cake rack to cool.

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Wheaten bread freezes well. I double the quantity and make two loaves at a time. When they are cold I half the loaves and freeze three portions. If I pull one out of the freezer at night it is well thawed for breakfast.