Side Pannel
Irish Wheaten Bread
Ingredients List
- 6 oz All-purpose flour, or Soda
- -bread flour
- 1 ts Bicarbonate of soda
- 12 oz Wholemeal flour, plus extra
- 1 pn Salt
- 2 ts Brown sugar
- 15 F Buttermilk
- 1/2 oz Butter, for greasing
Directions
Preheat oven to 200øC/400øF/Gas 6. Sift the soda flour and bicarbonate of
soda into a large mixing bowl. Stir in the wholemeal flour, salt and sugar,
until blended. Make a well in the centre and pour in almost all of the
buttermilk, stirring with a round-bladed knife or wooden spoon to form a
loose dough.
Butter a 2 lb loaf tin. Turn the dough into the tin, leaving the surface
rough. Sprinkle with a little extra wholemeal flour to give a nutty
surface. Set the tin on a baking sheet and bake for 30 mins, then reduce
the temperature to 150øC/300øF/Gas 2; cook for a further 30 mins until the
bread is well risen, brown and crusty on top. The bread is cooked when a
skewer inserted into the centre comes out clean. Remove from oven, turn
out the loaf and wrap in a clean cloth; cool completely on a wire rack.
soda into a large mixing bowl. Stir in the wholemeal flour, salt and sugar,
until blended. Make a well in the centre and pour in almost all of the
buttermilk, stirring with a round-bladed knife or wooden spoon to form a
loose dough.
Butter a 2 lb loaf tin. Turn the dough into the tin, leaving the surface
rough. Sprinkle with a little extra wholemeal flour to give a nutty
surface. Set the tin on a baking sheet and bake for 30 mins, then reduce
the temperature to 150øC/300øF/Gas 2; cook for a further 30 mins until the
bread is well risen, brown and crusty on top. The bread is cooked when a
skewer inserted into the centre comes out clean. Remove from oven, turn
out the loaf and wrap in a clean cloth; cool completely on a wire rack.
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