Martry Mill Brown Bread Recipe
Martry Mill is one of the few working watermills in Ireland, where the Tallon family have been producing stoneground wholemeal flour since 1859.
We supply bakeries, supermarkets and shops around Meath with our wholemeal flour and supply directly from the mill. Located just 1km upstream from where the ancient Tailtean Games were held, Martry Mill is brimming with history. We’re open for tours if you want to see the milling process and learn about the history of the building, the flour and the area.
- 454g of Martry Mill wholemeal flour
- 150g plain white flour
- 1 ½ tsp bread soda
- 550 ml buttermilk
- 1 tsp salt
- 1 egg
1 ½ tsp baking powder
- Combine all the dry ingredients into a mixing bowl.
- Beat the egg into the buttermilk.
- Mix ¾ of the liquid ingredients into the dry.
- Gradually add enough of the remainder to make a soft, slightly sticky dough.
- Put into a well greased 900g loaf tin and cover loosely with tinfoil.
- Bake at 220◦C for 1 hour approx.