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Screen shot 2020 02 20 at 17.33.57

Multi-seed brown bread

This delicious recipe for Irish brown bread comes from Avoca.

Serving: Makes one loaf
Time: 1hr 30mins +
Difficulty: Easy


  • 200g plain flour
  • 300g coarse brown flour
  • 50g bran
  • 2 tablespoons wheatgerm
  • 2 heaped teaspoon baking powder
  • 1 level teaspoon salt
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • 2 tablespoons sunflower seeds
  • 1 tablespoon linseeds
  • 2 tablespoons pumpkin seeds
  • 1 dessertspoon treacle
  • 600-900ml milk


  1. Mix all the dry ingredients together in a large bowl. Add the treacle and stir in enough of the milk to give a moist but not sloppy mixture.
  2. Place in a well-oiled 900g loaf tin and bake in an oven preheated to 200°C/gas mark 6 for 20 minutes until risen. Reduce the heat to 170°C/gas mark 3 and bake for a further hour.
  3. Run a knife around the tin and ease the bread out. If it sounds hollow when tapped at the bottom, it is cooked. If not, return it to the oven for 10-15 minutes. Don’t worry about putting the bread back in the tin for this, just turn it upside down and put it directly on the shelf. Serve with toppings of choice.

Click here for more bread recipes.


Don’t worry if you don’t use the whole loaf – this bread freezes well and is gorgeous toasted and topped with a sweet preserve.