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!
Wheaten Bread (Makes 2 loaves)
600g Wholemeal Flour
150g Pinhead Oatmeal
150g Porridge Oats
100g Caster Sugar
3 tsp. Bicarbonate of Soda
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 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!