Good Old Irish Wheaten Bread

Freshly Made Wheaten Bread

One thing I miss about home (besides my family and friends that is!) is the bread.  I love Wheaten Bread, and although Mr Rankin has kindly delivered wheaten bread to the masses across the country, its actually not really like real Northern Irish Wheaten Bread, its more of a brown soda really.  Real wheaten bread is solid, oaty wheaty and tasty, and it’s pretty straightforward to make.

This recipe is the more traditional way to make it, and though I would love to be able to say that this recipe has been handed down generations – it hasn’t.  This was one my Primary 4 teacher used when she was showing us how to make it!  So, I guess it’s at least 25 years old!

ButtermilkFlour and Oats

Wheaten Bread (Makes 2 loaves)


600g Wholemeal Flour
150g Pinhead Oatmeal
150g Porridge Oats
150g Butter
100g Caster Sugar
3 tsp. Bicarbonate of Soda
1 Egg
1 1/2 tsp. Salt
1 pint Buttermilk


  • Preheat the oven to 175 C / 155
  • Add all the dry ingredients in a bowl and mix together well, add the butter and mix in with your fingers until a breadcrumb like mixture is formed
  • In a separate bowl mix the buttermilk and egg together
  • Add this to the dry ingredients and mix well together.  This won’t come together like normal bread dough, just make sure its well mixed
  • Grease two 2 lb. loaf tins and divide the mixture between the two
  • Bake for about 40 – 50 mins or until an inserted skewer comes out clean
  • Remove from the tin immediately and wrap in clean tea towels, set on a rack and leave to cool

Wheaten Bread (and a stray soda bread) cooling

Wheaten Bread is great to use for a number of things – in a Ulster Fry, toasted with melted cheese, topped with smoked salmon, or how I like it – toasted with lashings of butter and homemade jam.  The taste of home!

Toasted with Butter and Jam


  1. Katharine Oldak says:

    Having discovered wheaten bread on a recent holiday in Northern Ireland, I came across your recipe. I made the bread yesterday and it tastes great – thanks for sharing!


    1. Queen of Everything says:

      Glad you discovered it and enjoyed it! I love Wheaten bread with everything! It freezes so well as well, I always make a double batch!


  2. Kevin Krasinski says:

    When do you add the butter during the preparation? Your recipe omits that. Thanks!


    1. Adele says:

      Hi Kevin, thanks for pointing that out! I have updated the recipe now, you rub the butter into the dry ingredients at the beginning


  3. Mabel says:

    I presume that one rubs the butter into the flours before adding milk etc. Will try this recipe to see how it compares to the one I use at the moment. Hopefully it will be just as good or even better!


    1. Adele says:

      Hi Thanks for pointing that out to me! Yes you are correct, you rub it into the flour etc at the beginning. Hopefully it works well for you and enjoy!!


  4. Mabel says:

    Hello Adele, I have just made this wheaten loaf, and it is really lovely. It is as good as the recipe I have been using, so it’s nice to have an alternative


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