• 454g of Martry Mill wholemeal flour
  • 150g plain white flour
  • 550 ml buttermilk
  • 1 tsp salt
  • 1 ½ tsp baking soda


  1. Combine all the dry ingredients into a mixing bowl. 
  2. Mix ¾ of the buttermilk into the dry ingredients.
  3. Gradually add enough of the remainder to make a soft, slightly sticky dough.
  4. Put into a well-greased 900g loaf tin and cover loosely with tinfoil.
  5. Bake at 220◦C for 1 hour approx.  


  • The egg is optional. It acts as an enriching and binding agent. Depending on personal taste some people prefer the bread without an egg. 
  • Add 1 Tbsp of black treacle or brown sugar, 50g of dried cranberries & a small handful of mixed seeds.
  • Add 1 Tbsp of black treacle or brown sugar, 50g of dried apricot & a small handful of chopped walnuts.
  • Add 1 Tbsp of black treacle or brown sugar, 50g of chopped dates & a handful of a diced up apple. 
  • Add a squeeze of honey to sweeten the mixture.
  • Add a small fistful of chia seeds, porridge oats or sesame seeds to the mix, also sprinkle on top. 
  • Add 2 mashed bananas to turn your wholemeal brown bread into wholemeal banana brown bread. 

Variations are limited only by imagination. Quantities of additions are not critical.



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