Video: How to make the best Irish Wheaten bread
This is one of the world’s easiest and fastest loaf, there is no denying the satisfaction of a loaf that can be in the oven in less time than it takes to brew a pot of tea, and is ready to eat by the time you get out of the shower.
- 350g wholemeal flour
- 100g strong white flour
- 300ml buttermilk
- 1 heaped tsp bicarbonate of soda (not baking powder)
- 1-2 tsp salt to taste
- 1-2 tsp sugar to taste
- 50g porridge oats (optional)
Prep: 10 min › Cook: 30 min › Ready in: 40 min
- Pre-heat the oven to 220 degrees C.
- Sift flours, salt, sugar, bicarbonate of soda and oats (if using) together in a bowl.
- Add buttermilk and mix into a dough (you need to use your hands, don’t over knead or it will produce a tough loaf, you just want to mix the ingredients together).
- Form into a ball.
- Place onto a greased baking tray.
- Cut half way through the loaf with a sharp knife then again the other way to form a cross. This splits the bread into crusty sections.
- Cook for 30 mins, if you dont like your bread very crusty cover with foil for the last 5 minutes or so. Bread is done when it sounds hollow when tapped.
- Let it cool on a wire rack for 10-15 mins.