Irish Wheaten Bread Recipe
I know, I know. St. Patrick's day is well and truly over and here I am, sharing a traditional Irish recipe. Classic Wiggins. But I should hardly let this festive week pass without giving you the ultimate Irish Wheaten Bread recipe of all recipes, right?
A few weeks ago Levi and Dave were playing out in the front garden and our neighbour passed by on her way to the shop. She was heading to get ingredients to make wheaten bread and a few hours later, a warm steamy loaf arrived at our door (we hit the neighbour jackpot here where we live, let me tell you).
Dave took a notion to try his hand at it and nabbed the recipe from her and has been a bread making machine ever since - it even passed the neighbour taste test! A homemade loaf of any kind of bread is great for bringing over to family or friends and most weeks our house has fresh wheaten loves in ample supply. There is nothing better than having a huge whack of it slathered in butter and honey or jam. Crusty on the outside and warm and crumbly on the inside - just how it should be. No kneading or waiting for yeast to prove - fool proof (as Dave has testified).There isn't much healthy about this recipe - there isn't much naughty either - it's just hearty goodness for plonking on the table when people call in for a cuppa and a good old natter - the simple pleasures. Wheaten bread will always symbolise home for me. It's always top of the list for us to bring for my parents when we go to visit them in Canada, it's a staple in most Irish family bread bins and it's now a recipe we hope will stay in our family for years to come.
Irish Wheaten Bread (makes 3 small loaves)
350g (12oz) course wholemeal flour
110g (4oz) plain flour
225g (8oz) porridge oats
1 tsp baking powder
2tsp baking soda
1/2 tsp salt.
75g (3oz) caster sugar
1 pint buttermilk
50g (2oz) margarine
+ Preheat oven to 180 C
+ Place first six ingredients into large bowl and rub in margarine
+ Add sugar and mix through
+ Add all buttermilk and mix through
+ Divide mixture between 3 greased 1lb loaf tins
+ Bake in a preheated oven for 40 minutes (180 C)