Wholemeal Bread

Wholemeal Bread Wholemeal Bread

There is nothing like the smell of freshly baked bread in the home and this family sized loaf is perfect at any time of the day, great with a bowl of soup for a quick snack or supper.

6 people 45 minutes 15 minutes


  • 1 tbsp Black Treacle
  • 2 tsp Bread Soda very level
  • 2 large Fresh Egg
  • 50 g Plain Flour
  • 50 g Porridge Oats a large fist full
  • 1 pinch Salt
  • 500 ml SuperValu Buttermilk
  • 350 g SuperValu Wholemeal Flour
  • 1 dstspn Vegetable Oil


  1. Preheat the oven to 160°C/325°F/Gas Mark 3
  2. Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and combine well.
  3. In a separate bowl beat together the eggs, oil and treacle and add to the dry mixture.
  4. Next mix in the buttermilk and get the mix to a “sloppy” consistency.
  5. Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
  6. Bake in the oven for 45 minutes and remove the bread from the tin, return to the oven inverted and bake for a further 15 minutes – this gives a lovely crust all the way around the loaf.
  7. Remove from the oven - to test that the loaf is cooked rap the bread with your knuckles – there should be a hollow sound to indicate it is cooked. Allow to cool.
  8. For added variety you can top the loaf before baking with a sprinkling of seeds or porridge oats.
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