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 evangelical...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. 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. 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.

Diet

Vegetarian Pescatarian

Contains

Dairy, Eggs, Gluten

Ingredients

Serves 12

Metric Imperial

wholemeal flour

wholemeal spelt flour

porridge oats (rolled)

wheat bran

sea salt

fine

buttermilk

treacle

bicarbonate of soda

eggs

Share ingredients

Ingredients

Serves 12

Metric Imperial

wholemeal flour

wholemeal spelt flour

porridge oats (rolled)

wheat bran

sea salt

fine

buttermilk

treacle

bicarbonate of soda

eggs

Share ingredients

Method

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.

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