Nutty Brown Bread

This is the kind of bread that makes your kitchen smell like a proper bakery: toasted wheat, earthy oats, and pecans browning in the oven.

You’re packing serious nutrition here with whole-wheat flour, pinhead oatmeal, wheat germ, and bran. The chopped pecans add buttery crunch while skim milk keeps things moist without extra fat. Sunflower seeds scattered on top turn golden and crispy, giving you texture contrast in every slice.

Mix everything in one bowl, no kneading required. Just stir, pour into your loaf tin, and bake until the top crisps up and a skewer comes out clean.

Chef’s Tips

• Use pinhead (steel-cut) oatmeal for the best texture. Rolled oats will work but won’t give you that hearty bite.
• Don’t overmix once you add the egg and milk. Stir just until combined or the bread can turn tough.
• Let the loaf cool in the tin for 10 minutes before turning out, or the dense crumb might crumble on you.

Variations

• Swap pecans for walnuts or almonds depending on what you have in the pantry.
• Add 2 tablespoons of honey or molasses to the wet ingredients for a slightly sweet, malty flavor.
• Toss in a handful of dried cranberries or raisins for pops of sweetness throughout the loaf.