# Aoife’s Brown Oat & Seed Bread

- Servings: 1 loaf
- Cuisine: British
- Category: Baked Goods
- Language: en

## Ingredients

- 3/4 cup plain flour
- 1 1/4 cups coarse wholemeal flour
- 1/2 cup porridge oats
- 1/4 cup oat bran
- 1 1/2 teaspoon salt
- 1 teaspoon bread soda
- 1 tablespoon soft brown sugar
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 1 tablespoon linseed (optional)
- 1 tablespoon sesame seeds (optional)
- 1 medium egg
- 3 tablespoons rapeseed oil
- 1 large tablespoon black treacle
- 1 1/2 to 1 3/4 cups buttermilk
- porridge oats, for the topping (optional)
- pumpkin seeds, for the topping (optional)
- sunflower seeds, for the topping (optional)
- sesame seeds, for the topping (optional)

## Instructions

1. Preheat your oven to 180°C conventional / 170°C fan / Gas Mark 4.
2. Grease and line a 2 lb loaf tin.
3. In a large mixing bowl, thoroughly combine the plain flour, coarse wholemeal flour, oat bran or finely ground oats, salt and bread soda.
4. Add the porridge oats, soft brown sugar, sunflower seeds, pumpkin seeds, linseed and sesame seeds if using. Mix everything together.
5. In a separate jug, lightly beat the egg.
6. Whisk in the rapeseed oil and black treacle until combined.
7. Add 375ml of buttermilk to the wet ingredients and stir.
8. Pour the wet mixture into the dry ingredients. Mix gently until everything is just combined. Be careful not to overmix.
9. If the mixture feels too stiff, gradually add a little more buttermilk. You want a soft, moist mixture that is easy to spoon into the tin, but not runny.
10. Spoon the mixture into your prepared loaf tin and smooth the top.
11. Sprinkle with porridge oats and your chosen seeds. Make a shallow cut along the centre of the loaf.
12. Bake for approximately 55 to 65 minutes, until beautifully browned and cooked through.
13. Check with a skewer inserted into the centre. It should come out clean or with just a few dry crumbs.
14. Remove from the tin and allow to cool completely on a wire rack before slicing.

## Equipment

- large mixing bowl
- jug
- whisk
- spatula
- 2 lb loaf tin
- parchment paper
- knife
- wire rack

## Tips

- You can replace the rapeseed oil with 3 tablespoons melted butter or mild olive oil if you prefer.
- You can leave out the sunflower, pumpkin, linseed and sesame seeds completely for a seed-free loaf. Because seeds absorb some moisture, you may need slightly less buttermilk (around 350 to 375ml should be sufficient).
- Enjoy a thick slice with proper Irish butter, or serve it alongside a steaming bowl of homemade vegetable soup.

## Source

- Original video: https://www.facebook.com/share/r/1FW7rPhhw5/?mibextid=wwXIfr
- Creator: Scrummy
- Recipe page: https://www.cliprecipe.com/recipe/cb611d46-24ad-4ad7-ac72-3b731bbe1211
- Extracted: 2026-11-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt