Mom’s Nutty Brown Bread


This miserable weather has me craving warm bowls of soup with delicious brown bread. Nearly all baking Mom’s out there have their own ‘go to’ brown bread recipe, often passed down through the generations. My family is no different, but recently my Mom has been a bit obsessed with Neven Maguire, and so she decided to give his Mac Nean Wheaten Bread a go.  The bread was a hit, however when she set out to bake it again, she realised she didn’t have all of the ingredients, so decided to wing-it and alter the recipe. Dare I say it, she somehow improved on his spectacular bread! It’s full of nuts that add an amazing texture to the bread. Everyone who’s tried it has said it is hands-down the best brown bread they’ve tasted!

…But don’t take my somewhat-possibly-totally biased word for it and try it out for yourself!


Mom’s Nutty Brown Bread (adapted from Neven Maguire)

  •  450 g wholemeal flour (we use local Macroom Flour)
  • 110 g plain flour
  • 2 tsp bicarbonate of soda
  • 2 tsp salt
  • 30 g pecan nuts (chopped)
  • 40 g pumpkin seeds*
  • 40 g sunflower seeds
  • 60 g almonds (chopped)
  • 30 g light muscovado sugar
  • 1 tbsp golden syrup
  • 30 g melted butter
  • 1 UK pint (568 mL) buttermilk**
  • Sesame seeds and oats to decorate

Preheat the oven to 180 °C (fan)

Mix all of the dry ingredients together in a bowl.

Add the wet ingredients all at once, and combine together well.

Line two 1 lb loaf tins with baking parchment, and divide the mixture between the them.

Sprinkle some oats and sesame seeds on top to decorate.

Bake in the oven for approx. 35-40 min. (check if they’re cooked with a skewer – if it comes out clean, they’re done). Make sure to check after 15-20 min, if the tops are getting too brown, cover with tinfoil to make sure the tops doesn’t burn while they bake.

Cool on a wire rack.


*Pumpkin seeds have a dark green skin that bleeds its colour slightly into the directly surrounding bread. It can look like mould in the bread, but don’t worry – it’s just the pumpkin seed skin!

**Buttermilk isn’t always readily available in every country. Try this link for some alternatives.


Tag @thecorkfork on Instagram if you try making Mary’s Nutty Brown Bread!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s