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My review
Perfectly Moist Irish Wheaten Bread
laracucina
"My husband, a native Northern Irishman, loves this bread with a bowl of tomato and lentil soup or with butter and cheese or jelly. It really is so easy to make and comes out perfectly every time! I hope you will enjoy it too!"
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Ingredients
1 h 15 m servings 225 calsOriginal recipe yields 10 servings (1 loaf)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 225 calories; 11 g fat; 27.7 g carbohydrates; 6.2 g protein; 2 mg cholesterol; 555 mg sodium. Full nutrition
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Reviews
Read all reviews 5057 Ratings
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Most helpful positive review
3/4/2011
Excellent recipe! As a native Belfast man I can recommend this as perfect Wheaten bread. Texture and consistency just right! Didn't quite see the point of brushing with buttermilk or sprinklin...
Most helpful critical review
3/12/2010
Just not something that we would make again. None of the family was really crazy about it. It was fun to try once.
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3/4/2011
Excellent recipe! As a native Belfast man I can recommend this as perfect Wheaten bread. Texture and consistency just right! Didn't quite see the point of brushing with buttermilk or sprinklin...
2/4/2008
I was very happy with how this recipe turned out and will definitely make it again. I had never heard of wheaten and was a bit concerned by the lack of yeast or rising time in the recipe. I ...
3/1/2008
This is exactly the bread I loved while visiting Ireland. Our group of four lived on cheese and brown bread from Jack's in Killorglin, County Kerry and were disappointed not to be able to bring...
10/2/2009
My husband is also from Northern Ireland and your wheaten bread recipe wins his approval and mine! The bread looked so gorgeous when it came out of the oven, it was a shame to cut into it! And...
3/16/2010
Very very happy with the results. It came out perfect just like the submitter said it would. This bread has a wonderful hearty texture and natural nuttyness from the whole wheat. As suggested by...
3/16/2008
A very easy recipe. It's only fault was that maybe it was a little too crumbly - making it difficult to butter. Still, very tasty.
2/16/2009
I had some left over buttermilk from a different recipe I wanted to use up and decided to try this recipe. It is fantastic!! I added 1 1/4 cup of raisins as well baked it in a loaf pan rather ...
2/8/2008
This bread was very easy (and fast) to make and the result is excellent! I baked the bread on a cookie sheet and had no trouble with the dough keeping it's shape. The bread is very moist, but ...
4/13/2009
Holy Cow! I had to make 4 more batches to put in the freezer for later! My family RAVED over this bread! I havent found a whole wheat bread they liked till now! Thanks!