IRISH WHEATEN BREAD

This is my absolute favourite bread recipe. And possibly the only home economics recipe from my school I’ve kept.

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This loaf is especially popular in the north where it is known as ‘wheaten bread’ but found elsewhere in Ireland as brown soda bread.

The wholewheat flour and oats give a great nutty and wholesome flavour whilst retaining a perfect amount of sweetness, especially in the crispy crust. I should also add that this recipe is beyond easy. You can easily have it made in 15 minutes (and I’m a bit of a sloth in the kitchen so that’s being generous).

My mum serves this at Christmas time with salted Dromona Irish butter (I’m obsessed with the stuff- always get a raised eyebrow from airport security carrying two sticks of it back with me), smoked salmon, a squeeze of lemon and a twist of black pepper. It’s as close as we get to canapés in our house!

It’s so incredibly clichéd to say but this really is a taste of home for me.

Ingredients

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225g Wholemeal flour

30g Margarine

25g Caster sugar

1 Level teaspoon salt

1 Generous teaspoon baking soda

1/2 a pint of buttermilk (approx 240ml)

1 tbsp oats to sprinkle on top

Method

Preheat oven to gas mark 6 / 200C 2

Rub fat into flour, add salt, sugar and sieved baking soda

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Add enough buttermilk to form a soft dough

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Place in loaf tin then sprinkle with oats. Cook in oven for approx 40 mins.

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When ready turn out onto a cooling rack then wrap in a clean tea-towel.

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The last time I made these loaves, my boyfriend and I devoured one and a half of them in a day. Watch out for the bread bellies! Xx

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