Go Back

Bran and Honey Loaf

A dark bran-rich loaf made with buttermilk and a squeeze of honey
Prep Time15 mins
Cook Time45 mins
Course: Baking
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.