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.
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NUTRITION PER SERVING (Read more)
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.
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.
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.