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- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line a 2lb loaf tin with parchment paper.
- Mix the flours, wheaten meal, wheat bran, wheat germ, bicarbonate of soda and salt in a large bowl.
- Pour in the buttermilk and milk. Add the vegetable oil and treacle.
- Beat together until just combined.
- Spoon into the prepared tin and bake for 1-11⁄2 hours; the base will sound hollow when done. Allow to cool slightly in the tin before wrapping in a tea towel to cool fully. This gives the bread a softer crust.
- Serve with butter, ham, uncle Anthony’s tomatoes and plenty of tea!
“Granny Redmond’s kitchen was where I learned to bake. She would make the best apple cake, soda bread and coconut buns, but everyone loved her brown bread. Years ago, Granny was having radiotherapy in a clinic in Waterford. There was a bus that would transport a group of people each time from Wexford to Waterford and Granny would chat to some of the women on the bus. A lady on the bus gave her this brown bread recipe and this became a staple in Granny’s house, especially for breakfast and tea time. She would bake two loaves a bread, twice a week because we all couldn’t get enough of it. This is a fitting story to celebrate International Women’s Day, as it’s about women sharing their love of a good recipe. I was proudly passed on Granny’s scales, so a little piece of Granny Redmond will always be looking after me in the kitchen” – Shannon Peare, Food Stylist & Recipe Developer
Per serving:332kcals, 15.8g fat (3.3g saturated), 40.7g carbs (5.8g sugars), 8.7g protein, 4.1g fibre, 1.03g sodiu