About this recipe:I came up with this recipe for wheaten bread because I really enjoy the density of the bread, but prefer it to be a little less dry. My husband loves this bread with a bowl of tomato and lentil soup or with butter and cheese or with marmalade. It really is so easy to make and comes out perfectly every time! I hope you will enjoy it too!
140g bread flour
350g wholemeal flour
1 1/4 teaspoons salt
1 1/4 teaspoons bicarbonate of soda
2 teaspoons caster sugar (optional)
4 tablespoons vegetable oil
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 200 degrees C (gas mark 6). Lightly flour a baking tray or 23x12cm loaf tin. Sift together the bread flour, wholemeal flour, salt, bicarb of soda, and 2 teaspoons sugar in a bowl. Rub the butter into the flour mixture. Make a well in the centre of the mixture and pour in the oil and buttermilk. Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface. Lightly knead the dough for no more than 1 minute. Shape and place the dough on a baking tray (or into the prepared tin). Cut a cross into the top of the loaf with your finger. Brush the top with milk or buttermilk.
Bake in the preheated oven for 30 minutes. Reduce heat to 180 degrees C (gas 4); rotate tin and bake another 30 minutes.
This may actually be the best bread I've ever had! Deliciously moist, almost doughy inside, but very light and with a lovely crunchy crust. I added 50g of porridge oats and it was lovely. We ate about half the loaf straight out of the oven! So quick to make as well. Two thumbs up! - 20 Mar 2010