Video: How to make the best Irish Wheaten bread


This is one of the world’s easiest and fastest loaf. There is no denying the satisfaction of a loaf that can be in the oven in less time than it takes to brew a pot of tea, and is ready to eat by the time you get out of the shower.

Serves: 4 

350g wholemeal flour
100g strong white flour
300ml buttermilk
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)


Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Pre-heat the oven to 220 degrees C.
  2. Sift flours, salt, sugar, bicarbonate of soda and oats (if using) together in a bowl.
  3. 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).
  4. Form into a ball.
  5. Place onto a greased baking tray.
  6. 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.
  7. 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.
  8. Let it cool on a wire rack for 10-15 mins.

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