Hi Everyone 

Today I’m bringing you a delicious Brown bread recipe. This is easy to make and tastes amazing. It’s taken me ages to perfect this. I originally got the measurements and basic recipe from Neven Maguires website so I can’t claim it fully as my own . However I tweaked it to suit myself.  The original recipe had golden syrup but I prefer to use treacle. Oh it’s delicious as it really makes it so tasty. Now you need to be mindful of portion size with this bread. A 60g slice would be your FC lunch portion on unislim. Just don’t go to town on it. I usually have a slice for breakfast with a boiled egg. An average slice is 60g so I add 1/2 a Yum. I was really fed up of always buying fresh bread. It’s actually very cost effective to make your own. I find baking quite therapeutic. This bread will keep for a few days. It freezes very well too. We really have no idea what is In the food we buy unless we prepare it ourselves. I’ve made this for a few of my friends and it’s gone down very well with everyone so far. Anyway here’s the recipe enjoy.

Let me know if you make this

Love Maria xx


400g wholemeal flour I use the Aldi one.

100g self raising flour again Aldi

1 cup of wheat bran

1 teaspoon of bread soda

A pinch of salt

A scatter of porridge oats, for the top.

1 dessert spoon of butter melted

2 dessert spoons of brown sugar

2 dessert spoons of black treacle 

600mls of Buttermilk 


Grease 2 1&1/2 lb loaf tins preheat your oven to 180 

In a large mixing bowl mix all your dry ingredients together.

Make a little well in the centre and slowly add the buttermilk while mixing all the time. The bread mix should be moist do not knead or dry off.

In a separate microwaveable bowl add 1 dessert spoon of butter and 2 dessert spoons of treacle. Microwave for 1 minute and stir very well into your bread mix. Pour the mixture into your loaf tins and sprinkle the porridge oats on top.

Bake at 180 degrees for one hour. When you take them out of the oven  wrap them in a clean tea towel and leave to cool. This will soften the crust and keep the bread moist. 

Maria Dillon
Written by Maria Dillon