About this recipe:Being Irish I love wheaten bread and as a Nutritionist/Home economics teacher I have experimented with different recipes until I found one that I could give to my dad to make. I used quality ingredients to produce this nutritious moist wheaten bread. This bread is full of nutritious wholesome ingredients and packed with lots of fibre for digestive health. I hope you love this bread as much as I do.
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 200 C / Gas 6. Lightly grease or line a 23x12cm loaf tin.
Mix the flours together in a large mixing bowl.
Rub in the butter to the flours using your finger tips. Add the pink salt, kombu, baking powder and bicarb. Make a well in the centre and add the wet ingredients – the buttermilk, oil and maple syrup. Mix well with a wooden spoon and pour into lined loaf tin.
Bake in the preheated oven for 30 minutes. Reduce heat to 180 C / Gas 4; rotate tin and bake another 30 minutes.
Allow loaf to cool on a wire rack before slicing. While cooling, cover with cling film or the baking paper to prevent the crust going to hard.
For the wholemeal flour mix I used rye, spelt, einkorn and seed and grain flours. I like to experiment with alternative ingredients so feel free to use the ingredients you have.
Kombu is a dried seaweed harvested off the Scottish coast where I currently live and work.
The maple syrup I use is an alternative to sugar and seems to give the bread a dark colour that I like, but you can use sugar or honey instead. I'm not a fan of the taste of stevia.
This bread is not recommended as part of a calorie controlled diet. It is delicious however. Eat in moderation as one thin slice is approximately 225 calories.