Traditional Irish Wheaten Bread
- 5oz wholemeal flour
- 8oz plain flour
- 1 ½ teaspoons bicarbonate of soda
- ½ teaspoon cream of tartar
- Pinch salt
- 1 tablespoon light brown sugar
- 1 tablespoon wheatgerm (optional)
- 1 tablespoon oat or wheat bran (optional)
- ½ – ¾ pint buttermilk
- 1 tablespoon extra virgin olive oil (optional)
- Preheat oven to 220C or 200C Fan and lightly flour a baking tray.
- Sift the plain flour, cream of tartar and bicarbonate of soda into a large bowl, then add the wholemeal flour, sugar, wheat germ, bran and a pinch of salt.
- Make a well in the centre and then stir in the olive oil and most of the buttermilk – then using your hand mix until you have a soft dough that comes together, adding more buttermilk if necessary. The mixture should be soft and sticky.
- Turn out onto a well floured surface and shape very lightly until you have a smooth round.
- Place on the baking tray and cut a cross on top with a sharp knife.
- Place in the oven and bake for about 235-30 minutes ( you can turn the oven down to 200C after the first 10 minutes) until golden and sounding hollow when tapped on the base. You can cook it upside down for the last five minutes.
- Wrap in a clean tea towel (this is to prevent a hard crust) and allow to cool.
Will keep for a day or two but is best on the day.