Grannys Homemade Brown Bread Baby Led Feeding.

When I was a little kid one of my favourite things was arriving at my Granny’s house and being served home made Irish brown bread with rhubarb jam. Still to this day it brings me back to my Granddad and I eyeing up the last slice and his wink of knowing he was giving it to me 🙂

Bread has always been my weakness in life and I’ve been really lucky to have always been surrounded by people who loved to make it. My Mam – a.k.a the ‘Granny’ in ‘Grannys 10 Minute Brown Bread’ recently gave me her own recipe and told me to tweak it to suit Oscar. She said “he can’t get enough of it in my house so your going to have to make it for him”. It seems like my little man is taking after his own mother.

This recipe is the quickest brown bread you’ll ever make, and the most delicious. I have made it using both wheat flour and buckwheat and both are good. It is full of seeds that pack a punch and make this an insanely healthy bread. For smaller babies I cut the crust off and give them the super soft inside. It works brilliant for soup, dipping, with chia seed jam or with some nut butter spread on it.

Aileen and Assumpta Happy Mothers Day from Baby Led Feeding

This photo is of my lovely Mammy. Yes, I call her Mammy, which is a really Irish country thing to say. This woman is just so brilliant and unassuming. She is one of those mothers who can look into an almost empty fridge and turn it’s contents into a feast. When I was a child she would always let me stir the cake mixtures and lick the spoon. She could keep us entertained for rainy days on end with art projects, sewing and baking pies. In the evenings after our baths she would twirl us around the sitting room and would always patiently watch our childhood sitting room performances. As a child though I didn’t see the things that made her so amazing. She was just my Mammy and that’s what Mammies did.

Now that I have my own babies, she is always there for me. Teaching me and helping me (when I listen). She has taught me how to listen. How to be more patient (which if you know me is a mighty achievement).

My Mammy is my best friend and I love her to the ends of the universe. I couldn’t imagine a world without her in it.

Happy Mothers Day to my Mammy and to all you A.M.A.Z.I.N.G Mums too. Put your feet up and get spoilt!

Aileen xo

      • PREP TIME
      • 5 minutes
      • COOK TIME
      • 50 minutes
      • TOTAL TIME
      • 55 minutes
      • SERVES
      • N/A

What goes in...

  • 1 Cup Course Wheat Flour (or buckwheat flour for gluten free)
  • 1 + 1/2 Cups Oats
  • 1/4 Cup Sunflower Seeds
  • 1/4 Cup Pumpkin Seeds
  • 1/4 Cup Chia Seeds
  • 1 Teaspoon Bicarbonate of Soda
  • 400ml Buttermilk

How to make it...

  1. Pre-heat oven to 200ºC.
  2. Add the sunflower and pumpkin seeds to a pestle and mortar and grind down slightly so that they are still rough but not whole. It makes it easier for little mouths to eat.
  3. Add all the dry ingredients into a large mixing bowl and stir to combine.
  4. Make a well in the middle and pour in the buttermilk.
  5. Stir until the entire mixture is covered in the liquid.
  6. Line a loaf tin with parchment paper and then pour your mixture in and spread evenly all around. I tap the bottom of the tin a few times on the counter to release any air bubbles.
  7. Bake in the oven for 50mins. If you stick a skewer into the centre it should come out clean.
  8. When you take the bread out of the oven wrap in a clean tea-towel until the bread is cooled. This is important for little ones as it prevents the crust from going too hard.

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