Classic Irish Wheaten Bread

I really fancy this today….

This is a much used and adjusted recipe that I make most weeks. And it’s SIMPLE. I’m yeast intolerant so I swear by wheaten bread. It’s moist with a crunchy top which works well toasted or fresh with spread. Now my children like it sweet, so I add sugar but if you prefer yours less cakey, cut the sugar down to ½ a tbsp or eliminate it completely.

Ingredients

  • 50g organic porridge oats
  • 100g plain flour
  • 150g wholemeal flour
  • A good pinch salt
  • 1tsp bicarbonate of soda
  • 2tbsp demorara sugar, plus extra for sprinkling
  • 250ml buttermilk

Directions

  1. Heat the oven to 200C
  2. Grease your bread tin
  3. Here’s the easy bit….mix all the dry ingredients together, then simply stir in the buttermilk and scrape into the bread tin
  4. Pop in the oven for 30mins
  5. Take your loaf out of the tin and onto a cool rack immediately to avoid a soggy bottom. Then enjoy it hot or cold.

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