Northern Irish Wheaten Bread

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings 2 loaves

Ingredients

567 grams coarse wholemeal flour
180 grams all-purpose flour
142 grams caster sugar
2 tsp baking powder
1.5 tsp baking soda
0.5 tsp salt
76 grams margarine
3 eggs
568 grams buttermilk*

Instructions

Preheat oven to 200°C (392°F). Grease two loaf tins and line with parchment paper.
In a large bowl, mix together the flours, sugar, baking powder, baking soda, and salt. Rub in the margarine until it resembles breadcrumbs.
In a separate bowl, whisk together the eggs and buttermilk. Make a well in the flour mixture, and pour in the liquid.
Mix together just until all the flour is moistened, being careful not to overmix.
Divide the batter between the two tins (about 820 g each) and lightly flatten the tops.
Bake in the preheated oven for 30-35 minutes, until a toothpick comes out clean and the top is golden. You want to make sure the bread is fully baked, without becoming dry.
Allow the loaves to cool in their tins for a few minutes before removing to a rack. Once they are only slightly warm to the touch, wrap them well in cling film to prevent drying out.

Notes

*If you have trouble finding the right amount of buttermilk, you can always substitute with some homemade stuff. I tend to avoid buying too much as I don't use it for much else, and simply top up with milk/vinegar to make the right amount.
For every cup of buttermilk (250 ml) you use a ratio of 15 ml vinegar/lemon juice to 235 ml of milk.. Let it sit for at least 5 minutes before using.
If using this method entirely, use 34 ml acid and 534 ml milk for the recipe.