Karen O'Donoghue's Digestible Brown Bread

This recipe comes to us from our good friend Karen O'Donoghue, owner of the Happy Tummy Co. bakery in Ireland. Karen is a master baker and evange...lical about the health benefits of soaking. Soaking grains before baking unlocks their natural potential—improving digestibility and enhancing their nutrient availability. It also breaks down phytic acid, making minerals like iron and zinc more accessible, while also softening the grains for a better texture in your bread. Read more This recipe comes to us from our good friend Karen O'Donoghue, owner of the Happy Tummy Co. bakery in Ireland. Karen is a master baker and evangelical about the health benefits of soaking. Soaking grains before baking unlocks their natural potential—improving digestibility and enhancing their nutrient availability. It also breaks down phytic acid, making minerals like iron and zinc more accessible, while also softening the grains for a better texture in your bread.

Prep time
20 mins
Cook time
0 mins
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Prebiotics
Contains
Dairy, Eggs, Grains, Gluten
Ingredients
Serves 12
treacle
bicarbonate of soda
wholemeal flour
wholemeal spelt flour
porridge oats (rolled)
wheat bran
sea salt
fine
buttermilk
eggs
Why is this healthy?
Prebiotics

TRY MORE RECIPES from Karen O'Donoghue

NUTRITION PER SERVING (Read more)

159kcal
Calories
2g
Total Fat
29g
Carbs
3g
Sugars
8g
Protein
5g
Fibre
2mg
Iron
11%
 
65mg
Magnesium
15%
 
181mg
Phosporus
14%
 
205mg
Potassium
4%
 
348mg
Sodium
15%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0.1mcg
Vitamin D
1%
 
0.2mg
Vitamin E
1%
 
20mcg
Vitamin B9
5%
 
8mcg
Vitamin A
1%
 
0mg
Vitamin C
0%
1.4mg
Zinc
13%
 
1mcg
Vitamin K
1%
 
0.2mg
Copper
22%
 
0.1mg
Vitamin B2
8%
 
2.9mg
Vitamin B3
18%
 
0.2mg
Vitamin B6
12%
 
83mg
Calcium
6%
 
Calories: 159kcal; Total Fat: 2g; Carbs: 29g; Sugars: 3g; Protein: 8g; Fibre: 5g; Iron: 2mg (11%); Magnesium: 65mg (15%); Phosporus: 181mg (14%); Potassium: 205mg (4%); Sodium: 348mg (15%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0.1mcg (1%); Vitamin E: 0.2mg (1%); Vitamin B9: 20mcg (5%); Vitamin A: 8mcg (1%); Vitamin C: 0mg (0%); Zinc: 1.4mg (13%); Vitamin K: 1mcg (1%); Copper: 0.2mg (22%); Vitamin B2: 0.1mg (8%); Vitamin B3: 2.9mg (18%); Vitamin B6: 0.2mg (12%); Calcium: 83mg (6%)
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Notes

This bread needs to be made by hand - a mixer is too aggressive on these flours and methods.

If freezing, we recommend doing so in individual slices. Place pieces of parchment paper in between each slice to prevent sticking, and freeze in an airtight bag for up to 3 months. Once defrosted, serve toasted to freshen up.

This is a guest contribution from Karen O'Donoghue so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.

Why is this healthy?
Prebiotics
Contains
Dairy, Eggs, Grains, Gluten
Ingredients
Serves 12
treacle
bicarbonate of soda
wholemeal flour
wholemeal spelt flour
porridge oats (rolled)
wheat bran
sea salt
fine
buttermilk
eggs
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Ingredients

Serves 12
treacle
bicarbonate of soda
wholemeal flour
wholemeal spelt flour
porridge oats (rolled)
wheat bran
sea salt
fine
buttermilk
eggs

Method

Your notes

1. Gather and prepare your ingredients.

2. Place the flours, porridge oats, wheat bran and salt into a mixing bowl. Whisk to remove any lumps.

3. Place the buttermilk and treacle into another bowl and whisk to combine.

4. Pour the egg and the wet ingredients into the dry and stir to incorporate. Cover the bowl and leave to soak overnight, or for at least 8 hours. Cover either with clingfilm, a large plate or a clean tea towel.

5. The next day (or 8 hours later), preheat your oven to 190°C/170°C fan. Line a 2lb loaf pan with greaseproof paper. If your tin isn’t dependably greaseproof, brush it with some olive oil before lining it with the paper. You can scatter some oats or seeds on the bottom for texture if you like.

6. Sprinkle over the bicarbonate of soda and stir to combine. Scrape into your prepared loaf tin.

7. Bake for 1 hour. Then carefully remove the loaf from the tin and place back into the oven to cook for a further 20 minutes. To test doneness, knock the bottom of the loaf. When fully cooked it will sound hollow.

8. Allow to cool on a wire rack before slicing.

Notes

This bread needs to be made by hand - a mixer is too aggressive on these flours and methods.

If freezing, we recommend doing so in individual slices. Place pieces of parchment paper in between each slice to prevent sticking, and freeze in an airtight bag for up to 3 months. Once defrosted, serve toasted to freshen up.

This is a guest contribution from Karen O'Donoghue so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.

Sign up today to unlock 1000+ recipes like this one
Join 1000s of others who are already learning how to achieve their health goals

User comments (6)

Fiona 2 weeks ago

This bread is my family’s daily bread and also the bread I make for my daycare children. It’s is a big hit!

nancy 3 weeks ago

Delicious

Elke 3 months ago

Very delicious, had it soaked for 24 hours and the taste was much better than other whole-wheat beads I have prepared before.

Jenna 3 months ago

Need to include egg in ingredients

Gill 3 months ago

It's made such a difference to me. It hss great textire and os really tasty.

Marion 3 months ago

Very easy to make and tastes lovely. I could feel it helping my digestion. Freezing is a great alternative as it is only myself who eats it. Wrapping in a tea towel certainly keeps it from drying out and I also put into a lock and lock plastic box to help keep it fresh.

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