About this recipe:This is a wheaten bread recipe I was taught by a professional chef with over 40 years experience within the catering industry. It has never failed me and I hope you find it useful also.
Sift the soda bread flour into a large bowl, to this add the brown sugar, the course wholemeal flour and olive oil.
Form a hollow in the centre of the mixture and slowly add the buttermilk, stiring the mixture. Do not vigorously mix... even though you may be tempted.
Pour the mix into a medium sized loaf tin (lightly greased with some melted butter) and spread out evenly in the tin.
Place the tin into a preheated oven at 200 C / Gas 6 for 20 minutes. After 20 minutes turn the heat down to 180 C / Gas 4 for 15 minutes more.
Skewer the bread after 35 minutes; if the skewer comes out clean the bread is done. If not don't panic, just give it another 5-10 minutes.
The bread can be enhanced by adding sundried tomatoes, grated cheese (Parmesan is particularly nice!) or even crushed black peppercorns or nuts into the mix or on top of the loaf before putting it into the oven... Try it out and enjoy!!!!
EXCELLENT! We loved the flavor of this bread. It was just like what you get at Panera's. Next time I plan to add sundried tomatoes and basil. The recipe was so easy to make. I used all purpose flour and added 2 1/4 tsps. of baking soda. I also used Hodgson Mill's 100% stone ground whole wheat pastry flour. The recipe never told you to add the salt but I sprinkled a little before mixing. Thank you ruairifinnegan for sharing your recipe! - 08 Mar 2012
This bread was super simple to make but apparently I do not do conversions well. I am from the US and tried to make this bread twice. The first time it turned out like a hockey puck. The second time I followed SHORECOOK's review and it looked great but it was dry and tasteless. I would like to try it again and possibly add some fresh herbs for a little flavor enhancement. - 29 Mar 2012