Irish Farmhouse Brown Bread


350g/12 oz Odlums Extra Coarse Wholemeal

125g/4oz Odlums Cream Flour

275-425 ml/½ -3/4 pint Buttermilk or Sour Milk

¼ teaspoon Salt

15g/½oz Odlums Wheatgerm

1 teaspoon Odlums Bread Soda

25g/1oz Odlums Bran


  1. Sieve Cream flour, salt and bread soda into a bowl.
  2. Mix in the wholemeal, wheatgerm and bran. Add enough milk to make a soft dough.
  3. Turn onto a lightly floured board.
  4. Knead until the mixture comes together smoothly.
  5. Place dough on a floured baking sheet. Cut a cross over the top.
  6. Bake in a preheated oven at 400°F, 200°C, Gas 6 for 40 – 45 minutes approximately.
  7. When baked, the bread will have a hollow sound if tapped on the base.
  8. Cool on a wire tray. A tea towel wrapped over the bread at this stage will give a softer crust.

Ploughmans Sandwich with Red Onion Relish


Slices of Traditional Brown Bread (buttered)

Slice of Ham

Slice of Cheddar Cheese

Topped with Red Onion Marmalade.


1 Tablespoon Olive Oil

4 medium Red Onions (peeled and thinly sliced.)

125g/4oz Shamrock Brown Sugar

Pinch of Chilli Flakes

1 Teaspoon Honey

3 Tablespoons Red Wine

3 Tablespoons Red Wine Vinegar


  1. In a large pot place the onions and the oil over a medium heat.
  2. Continue to stir the contents to move the onions around to prevent them from sticking.
  3. As the onions begin to colour and soften (after about 3 minutes) add in the brown sugar and continue to stir.
  4. The sugar will begin to soften and will coat all of the onions.
  5. Allow the softened sugar to come to the boil gently.
  6. Next add in the chilli, honey,  red wine and red wine vinegar.
  7. Allow the mixture to come to the boil and then simmer for about 10-15 minutes or until all of the liquid has evaporated.
  8. Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.
  9. Transfer to clean sterilised jars and store in the fridge for up to 4 weeks.