Edward Hayden’s Brown Bread

I had the pleasure of attending a cookery demonstration by the lovely Edward Hayden in Wexford yesterday. He produced the most mouth-watering Lemon, Ginger & Passion Fruit Cheesecake, some wonderful White Chocolate & Raspberry Muffins, his fabulous Brown Bread & the most delicious Pesto I have ever tasted. He gave a great demonstration & is charming, witty and very talented. The aforementioned recipes are all available in his brilliant book ‘Food to Love’ which can be purchased from his website here   or from all good bookstores.
Being a regular baker of brown bread and thinking that I had perfected my recipe until yesterday, today I decided to bake Edward’s. If you’re still trying to perfect your brown bread, I would highly recommend this recipe.



14oz/400g Coarse Wholemeal Flour
2oz/50g Plain Flour
2oz/50g Porridge Oats
Pinch Salt
2 very level teaspoons Bread Soda
2 large Eggs
1 dessertspoon Sunflower Oil
18 floz/500ml Buttermilk


Preheat oven to 170C/325F/GM 3

Place the wholemeal flour into a large mixing bowl.

Sift in the plain flour & bread soda.

Add the salt & porridge oats into this mixture and mix well.

In a separate bowl beat the eggs together with the oil, then make a well in the middle of the dry ingredients and pour in the egg & oil mixture, and the buttermilk.

Incorporate the mixture & get the mix to a sloppy consistency.

Pour into a well greased 2lb/900g loaf tin, smooth the top with a wet spoon and sprinkle the top of the bread with some additional porridge oats.

After about an hour in the oven, remove the bread from the tin, turn upside down and pop the upside down bread back in; return to the oven and bake for a further 15-20 minutes.

Remove from the oven and allow the bread to cool down before cutting it.

5 thoughts on “Edward Hayden’s Brown Bread

  1. Wow. I too thought I had the brown bread nailed.. but this was gorgeous.. my kids ate it from the oven when they got in from school yesterday. Enjoyed it so much sent the recipe to others in my family.

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