Aidan’s oaty brown bread
9th August 2011

Aidan’s oaty brown bread

By Guest Photography by Emma
 

When scouting for recipes for this months theme I was pleasantly surprised by the number of males who came forward to share their recipes with us. Aidan is one these males and he kindly shared a recipe for Oaty Brown Bread, straight from the homeland, Ireland. Here are his thoughts on this hearty loaf:

“Growing up in Ireland, Brown bread (well for me anyway) was always something that you were told to eat because it was good for you.  My Granny would bake up a few loaves every week and every time we’d visit, my Mum would take some back home.  She would put some in the freezer so that every morning before school there would be some brown bread to get us on our way! Toasted sliced white pan was a rare treat so when I got older and was deciding for myself, I’d usually opt for the less wholesome option! I’d still have brown bread regularly, but never really thought much about it.

That was, until my wife and I moved to New Zealand! People here don’t know what brown bread is. After months of going through all the different types of bread in the supermarket we started to crave some proper brown bread. That’s when Lynne found a baker selling “Irish Brown Bread” at the Britomart Farmers market. Brown bread never tasted so good. That was all good for a while, but then the baker moved on, so there was nothing for it except baking our own bread”.

Lynne wrote home to her Mum, who was already using this recipe invented by her friend (who also bakes amazing cakes by the way!). We’ve been making it ever since and now it’s hard to believe that I thought of brown bread as anything other than what it is: Delicious!

This recipe is great. It’s quick and easy, and seems to keep working no matter how bad my measuring is.

And I know this means that I must be getting old, but the best thing is: It’s really good for you!

Ingredients

Makes 1 loaf of bread
  • --
  • 8oz wholemeal flour
  • 6oz porridge oats (medium sized flat rolled oats are good)
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 10 teaspoons natural yoghurt (I use 4oz)
  • Milk, enough to bring the level up to 475ml after you've added the egg and yoghurt

Method

  • --
  • 1. Preheat the oven to 180°C on bake. Grease a loaf tin with butter and sprinkle in some wholemeal flour to coat the bottom and walls of the tin (this helps to make the bread rise).
  • 2. Put the dry ingredients into a large bowl and mix to combine.
  • 3. Put the egg and the yoghurt in a measuring jug and whisk lightly together. Pour in enough milk to bring the level to 475ml. Once again whisk to combine.
  • 4. Pour the wet ingredients into the dry ingredients and mix together, being sure to work out any dry lumps.
  • 5. Spoon the mixture into the tin, sprinkle with oats, cover with tin foil and bake for 30 minutes. Remove the tin foil and cook for a further 15 minutes. Remove from tin and wrap in a clean tea towel until cool. Store in an airtight container.
 

COMMENTS

  1. Baltic Maid

    That looks delicious. Can’t wait to try it. I love homemade bread!

  2. Lynne's Mum : )

    Aidan,
    Got it right except greasing and flouring the tin and sprinkling oats on it doesnt help the bread to rise. It prevents the cooked bread sticking to the tin. The raising agent is the baking soda, powder and yoghurt combined with the milk. : )

    My friend, Maria Behan, is chuffed that her recipe is a success down under! Enjoy! ; )))))))))

  3. Emma

    Hi Lynne’s mum!
    I have passed your message on to Aidan. Thank you for setting us right regarding the sprinkling of oats and flour in the tin.
    Thanks from the blog team to both you and Maria for sharing a recipe all the way from Ireland!
    Emma

  4. Genevieve

    I have come across breads that require proofing but not kneading so to find this jem recipe which requires none of the above automatically gets me excited!
    What an awesome recipe which I will try this weekend :)

  5. Emma

    Hi Genevieve!
    Sara and I really enjoyed it warm from the oven with lots of butter and jam. Let us know how you go with it.
    Happy baking and have a lovely weekend,
    Emma

  6. fortuna

    tried this recipe, and it was just ok …the first couple of hours warm was fine. the outside was rubbery. and it didnt have real staying power. it was not very good the next day either, and definitely had a soapy taste from the baking powder/soda.

  7. Emma

    Hi Fortuna,
    Thanks for your message. These rolls are certainly best served hot from the oven and really must be consumed on the day which they were made.
    I am sorry they were not to your taste – each to their own I suppose!
    I hope you have enjoyed some of the other recipes on our website instead.
    Happy cooking,
    Emma

  8. Josh

    Baked this as one large loaf

    The times were miles out for this however; 40mins with foil and 20-25 uncovered would be better.

    Made a blooming delicious loaf however – great with a mixed veg and lentil soup, or simply toasted and steaming on its own.

    We sprinkled some generous walnuts on the top for that added crunch.

    Great recipe

  9. Emma

    Hi Josh,
    Thanks for your message. I am glad you like the Oaty Brown Bread recipe. It would certainly be delicious with lentil soup and I love your addition of walnuts to the top too.
    Happy cooking and a very happy 2012 to you!
    Emma

  10. Josh

    Onto our third batch

  11. Emma

    That’s fantastic! Just the kind of feedback we love to receive!
    Emma

  12. Canette

    It’s already in my oven. I can’t wait until it ends baking. I love such breads :) )

  13. Emma

    Hi Canette,
    Thanks for your message – I hope the bread turned out to be as delicious as you expected!
    Have a lovely weekend,
    Emma

  14. Diana

    This sounds lovely. Can you tell me what size of tin you use?
    Cheers!

  15. Emma

    Hi Diana,

    Thanks for your message. We used small loaf tins for this recipe so made lots of mini loaves. With the volume of ingredients I would recommend you use a small loaf tin. Do let us know how you go!

    Happy cooking,
    Emma

 

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