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Northern Irish Wheaten Bread

4 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 2 loaves


  • 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*


  • 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.


*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.