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Health Loaf

Makes 2 Loaves


450g (1lb) wholemeal flour 
65g (21/4oz) wheat germ, plus extra for dusting
65g (21/4oz) plain white flour
65g (21/4oz) wheat bran
225g (8oz) pin-head oatmeal
2 tsp soft brown sugar
2 tsp bread soda or bicarbonate of soda
1 litre (1 3/4 pints) buttermilk
For the topping:
2 tsp (one per loaf) wheat germ 
2 tsp (one per loaf) sesame seeds
2 tsp (one per loaf) pumpkin seeds 


  • Preheat the oven to 230oC/ gas mark 8 / 450oF
  • Put all ofl the dry ingredients in to a large bowl and mix together. Stir in the buttermilk to make a moist dough. 
  • Lightly grease 2 900g/2 lb loaf tins and dust them with wheatgerm. Divide the dough betweent the tins, smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ, pumpkin seeds and sesame seeds. 
  • Cook the loaves in the oven for 10 minutes, and then reduce the temperature to 130°C / Gas Mark 1 / 265 oF and bake for 1 hour. 
  • When the loaves are cooked, remove from the oven and leave in the tins to cool a little. Turn them turn out to partly cool in the tins. then turn them out onto wire racksto cool completely.


Recipe taken from Clodagh's Irish Kitchen published by Kyle Books. Photograph by Tara Fisher.