Bran and Honey Loaf
A dark bran-rich loaf made with buttermilk and a squeeze of honey
Prep Time15 minutes mins
Cook Time45 minutes mins
Servings: 1 loaf
Author: Melby
- 3 cups bran-rich self-raising flour
- ¼ cup sunflower seeds or nuts of your choice Plus some extra for topping the loaf.
- 500 ml buttermilk
- 1 t bicarbonate of soda
- 1 t salt
- 2 tbsp honey
Pre-heat the oven to 180°C
Mix the dry ingredients together in a large bowl using a wooden spoon.
Add the honey and buttermilk and mix until all the dry ingredients have been incorporated. Don't over mix.
Spoon the mixture into a greased loaf tin (23 x 13 x 6cm) and scatter a few nuts or seeds on top.
Bake for 45 minutes until the loaf is golden brown on top and pulls away from the sides of the loaf tin.
Turn the loaf out of the tin after 5 minutes and let it cool down completely before slicing.
- Tip: spray your measuring spoon with non-stick spray or dunk it into hot water before measuring out the honey.
- I like using sunflower seeds for this recipe. The original recipe also suggested trying a handful of cereal instead of the seeds.