Una Grant's Wheaten Bread
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"My mum has been making this wheaten soda bread on a daily basis for the last 30 years - in fact, maybe longer than that! Recently, she started sprinkling the dough with sesame and pumpkin seeds, which adds a delicious nutty flavor to it. Lightly butter and serve with soup, smoked salmon, or cheese. Wheaten bread is best eaten within a day or lightly toasted the next day. It freezes really well for up to a month."
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Ingredients1 h 20 m servings 212 cals
Original recipe yields 8 servings (1 loaf)
- Preheat oven to 400 degrees F (200 degrees C). Lightly flour a 2-pound loaf pan.
- Sift whole wheat flour, baking soda, and salt into a large bowl. Stir in buttermilk gently. Bring dough together using your hands. Sprinkle sesame seeds and pumpkin seeds over the dough; toss dough around the bowl a few times to coat with seeds. Transfer to the prepared loaf pan.
- Bake in the preheated oven until top is browned and the loaf sounds hollow when tapped on the bottom, about 40 minutes. Wrap loaf in a clean dish towel and let cool completely, about 30 minutes.
- Cook's Note:
- My mum bakes this bread in an Aga and places a loaf tin on top to keep it moist and prevent it from burning.
Per Serving: 212 calories; 2.5 g fat; 41.1 g carbohydrates; 9.4 g protein; 2 mg cholesterol; 507 mg sodium. Full nutrition