Wheaten Bread

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Wheaten Bread

Postby kil2k » Thu Aug 20, 2015 8:58 am

As my Step Dad is Irish, we'd often have an Ulster Fry for breakfast. Among the usual suspects in every fried breakfast, there was an abundance of bread - potato bread, soda bread, fried bread and wheaten bread. If you haven't tried Wheaten bread before, I heartily recommend that you do.

I found this recipe a couple of days ago, and it made a superb loaf! No yeast needed, and no waiting around for it to rise, so it's fairly quick to make.

Ingredients
140g bread flour
350g wholemeal flour
1 1/4 teaspoons salt
1 1/4 teaspoons bicarbonate of soda
2 teaspoons caster sugar (optional)
60g butter
450ml buttermilk
4 tablespoons vegetable oil [I used olive oil]


Method
Prep: 15min › Cook: 1hr › Ready in: 1hr 15min
Preheat oven to 200 degrees C (gas mark 6).
Lightly flour a baking tray or 23x12cm loaf tin.
Sift together the bread flour, wholemeal flour, salt, bicarb of soda, and 2 teaspoons sugar in a bowl.
Rub the butter into the flour mixture.
Make a well in the centre of the mixture and pour in the oil and buttermilk.
Stir with a spatula until dry mixture is completely moistened.
Move the dough to a lightly-floured surface. Lightly knead the dough for no more than 1 minute.
Shape and place the dough on a baking tray (or into the prepared tin).
Cut a cross into the top of the loaf with your finger.
Brush the top with milk or buttermilk.

Bake in the preheated oven for 30 minutes. Reduce heat to 180 degrees C (gas 4) [I turned my oven down to 160°C, because it's a fan oven]; rotate tin and bake another 30 minutes.

Allow loaf to cool on a wire rack before slicing.

All credit goes here - http://allrecipes.co.uk/recipe/5346/per ... bread.aspx

The mixture is very wet and sticky when you put it into the loaf tin. Don't worry - it's supposed to be that way.

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Re: Wheaten Bread

Postby wheels » Wed Aug 26, 2015 1:41 pm

Great recipe, I bet it'd be nice with a multi-grain flour.

Phil
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