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Irish wheaten bread recipe

Irish wheaten bread recipe

70 ratings

Wheaten bread is a traditional Northern Irish bread, which is made without yeast. This recipe uses baking soda, with the buttermilk providing acidity, enabling it to rise. Serve with butter for a teatime treat on a rainy day. See method

  • Serves 4
  • 20mins to prepare and 1hr to cook
  • 685 calories / serving

Ingredients

  • 225g strong bread flour, plus extra for kneading and dusting
  • 300g whole wheat flour
  • 1tsp salt
  • 1tsp baking powder
  • 2tsp caster sugar
  • 60g margarine, cold and cut into cubes
  • 15ml vegetable oil
  • 60ml vegetable oil
  • 500ml buttermilk
  • butter, to serve

Each serving contains

  • Energy

    2885kj
    685kcal     34%

  • Fat

    23g 33%

  • Saturates

    2g 9%

  • Sugars

    10g 11%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 106.5g Protein 18.6g Fibre 10g

Method

Wheaten bread is a traditional Northern Irish bread, which is made without yeast. This recipe uses baking soda, with the buttermilk providing acidity, enabling it to rise. Serve with butter for a teatime treat on a rainy day.

  1. Pre-heat the oven to Gas Mark 6, 200°C, fan 180°C. Grease a baking tray with 15ml of the vegetable oil and set to one side.
  2. In a large mixing bowl, sift together the flours, salt, baking powder and the caster sugar. Rub the margarine into the flour mix until they are no longer distinguishable. Create a well in the centre and pour in the rest of the vegetable oil and the buttermilk (make sure you reserve 1 tbsp of the buttermilk).
  3. Use a spatula to bring the dry and wet ingredients together gradually until you have a moistened dough. Turn the dough out onto a lightly floured surface and knead gently for a minute until smooth. Shape into a loaf and arrange on the greased baking tray. Create a cross in the top of the loaf using you finger and brush with the remaining tbsp of buttermilk and dust with a little strong bread flour.
  4. Bake in the centre of the oven for 30 minutes at Gas Mark 6, 200°C, fan 180°Cand then reduce the heat to Gas Mark 4, 180°C, fan 160°C, turn the loaf and bake for a further 30 minutes. Remove from the oven and allow to cool on a wire rack before slicing and serving with butter.
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