No Need to Knead Traditional Brown Bread

No Need to Knead Traditional Brown Bread

What better way to enjoy our jams and marmalades than generously spread on to freshly baked brown bread?

The music used in this video is produced by Dublin-based purveyors of indie pop group little x's for eyes whose musical jams are the perfect accompaniment to our preserves.

Serves: 6-8


Prep.time: 25 min


Cooking Time: 1 hour

This recipe works with


225g of coarse brown flour (we love Macroom Extra Course Brown Flour)

225g of plain flour

1 teaspoon of salt

1 teaspoon of bread soda

1 teaspoon of dark brown sugar

2 tablespoons of sunflower oil

235ml of buttermilk


Start by pre-heating your oven to 190C/170C fan/Gas Mark 5.

Put the brown flour in a large bowl and sieve in the flour, salt and bread soda. Add the sugar and mix well.

Mix the sunflower oil with the buttermilk. Make a well in the flour and add the buttermilk and oil. Mix lightly with your hands until the mixture is sticky.

Grease a loaf tin with sunflower oil before transferring the brown bread mixture into it.

Bake in the oven for 45 minutes or until golden and cooked through.

Remove from the oven and allow to cool in the tin for 10 minutes. Transfer to a wire rack and cool well before slicing. If you want a softer crust, cover with a damp tea towel while cooling.

Serve slathered with butter and your favourite Folláin jam – we are particularly fond of Folláin’s Blackcurrant Jam with our brown bread and tea.

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