Irish Wheaten Bread Recipes

IRISH SODA BREAD

Steps:

• Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
• Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
• Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

IRISH WHEATEN BREAD

Steps:

• Pre-heat oven to 190C.
• Then blitz your oats in your food processor or Nutribullet.
• Add all the dry ingredients (flour, oats, baking soda, caster sugar, salt) together and mix well.
• Then add the egg and buttermilk and mix until you have a kind of thick dough. I do this in my mixer.
• Take the dough onto a floured surface and form a ball.
• Then flatten the ball until you have a short cylinder about 5 cm high.
• Mark a cross in the top with a knife and place on a baking tray on some parchment paper or silicone baking sheet.
• Place in the oven for 50 minutes until a dark brown colour.
• Allow to cool on a wire rack.

PERFECTLY MOIST IRISH WHEATEN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a shallow baking pan with cooking spray.
• Sift together the bread flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl. Cut the margarine into the flour mixture until pieces are nearly indistinguishable. Make a well in the center 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. Place the dough into the prepared pan; pat down and around to form a round loaf. Cut a cross into the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk; sprinkle 1 teaspoon sugar over the top of the loaf.
• Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F (190 degrees C); rotate pan and bake another 30 minutes.
• Allow loaf to cool on a wire rack before slicing.

TRADITIONAL IRISH WHEATEN BREAD (BROWN SODA BREAD) RECIPE

Steps:

• Heat the oven to 400 F (200 C or Gas Mark 6).

IRISH BROWN BREAD (WHEATEN BREAD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with cornmeal.
• Whisk whole wheat flour, oat bran, whole wheat pastry flour, oats, wheat germ, baking soda, salt, baking powder, and brown sugar together in a large bowl.
• Whisk buttermilk, eggs, olive oil, and molasses together in a separate bowl. Add most of the buttermilk mixture to the flour mixture; mix with a spoon. Continue adding buttermilk mixture until batter is the consistency of oatmeal.
• Pour batter into the prepared loaf pan. Brush any of the remaining buttermilk mixture over the loaf.
• Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 1 hour. Invert onto a wire rack to cool.