Buttermilk and Cheese Bread



  • 3 cups (750 ml) cake flour
  • ¼ cup (60 ml) bran
  • 1 tbsp (15 ml) baking powder
  • 2 cups (500 ml) buttermilk
  • 2 tbsp (30 ml) water
  • 1 egg, beaten
  • 1 tbsp (15 ml) dried mixed herbs or chopped fresh parsley
  • ½ tsp (2,5 ml) salt
  • ½ cup (125 ml) grated Cheddar cheese, preferably reduced fat


Preheat oven to 180 °C and lightly grease a 1,5 litre bread tin.

Mix all ingredients together, but keep half the cheese aside.

Spoon mixture into bread tin. Sprinkle with the rest of the cheese.

Bake for 30-45 minutes or until a skewer comes out clean. Cool on a cooling rack.


Savoury muffins: Line a 12-hole muffin pan with paper cups. Spoon mixture into cups and bake for 15-20 minutes. These make a delicious lunch-box snack.

Add any herbs or seasonings of your choice, like chopped onion. Sprinkle with paprika or cayenne pepper and bake as above.

Pot bread: Grease a cast-iron pot and bake bread over medium coals.

This makes delicious toast the next day.