About this recipe:This is a wholemeal version of soda bread, locally called wheaten bread. This is made into a small round loaf and is my favourite type. Very quick and easy to make too! It's delicious with butter and honey or a slice of Chedder and thinly sliced red onion.
350g wholemeal flour
100g strong white flour
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)
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Method Prep:10min › Cook:30min › Ready in:40min
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.
Used different ingredients.
This is a great recipe! For a more 'crumbly' and less dense texture, you can substitute soft flour (cake flour) for the strong white flour in the recipe. Irish wheat has a lower gluten content than other countries' wheat, so using cake flour reproduces the consistency of Irish wheaten better. You can also vary the relative amounts of wholemeal and white flour to get different consistencies, I tend to increase the proportion of white flour, but that's because I use coarse wholemeal rather than wholemeal flour - it gives it a more 'nutty' taste. - 22 Feb 2009