• 350g/12oz Odlums Coarse Wholemeal
  • 25g/1oz Odlums Wheat Bran
  • 1 tablespoon Brown Sugar
  • Pinch of Salt
  • 1 teaspoon Shamrock Bread Soda (sieved)
  • 1 tablespoon Vegetable Oil
  • 300ml / ½ pint Milk
  • 125g Carton Yoghurt (Natural or Hazelnut)


    1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
    2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
    3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite “wet”.
    4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
    5. Wrap in a clean tea towel and allow to cool.
    6. Bread cuts better if left until the next day



Sprinkle Odlums Oatflakes or sesame seeds on top of dough before baking.

50g/2oz Shamrock Apricots (chopped)

1 Tablespoon of Sunflower Seeds

80g Packet Shamrock Chopped Walnuts

Can be mixed in with the dry ingredients!