This recipe is a mixture of a traditional bread recipe from my aunt Rosa and the Avoca wholemeal bread recipe - taking the best from both! We love it because it's perfect with Irish Smoked Salmon - just add a wedge of lemon, delicious!


  • 500 g wholemeal flour
  • 400 g white flour
  • 100 g oatmeal
  • 2 tblsp bran
  • 2 tblsp wheatgerm
  • 2 tblsp mixture of seeds (optional)
  • 4 tsp (heaped) baking powder
  • 2 tsp sugar
  • 2 tsp salt
  • 1100 ml milk


  • 2 x 2lb tins, greased, oven set to 180°
  • Mix all of the dry ingredients together thoroughly in a large bowl, then make a well in the centre and add the milk. Pour the mixture into the tins and pop them in the oven. Turn down the temperature to 160° after 15 minutes, then leave in the oven for another hour. The loaves should be a nice brown colour. Turn them out and give them a tap on the bottom - they should sound hollow. Leave on wire racks to cool.

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