Irish Wheaten Soda Bread
Irish wheaten soda bread is good for breakfast, lunches, and snacks. Quick & easy to make and easily multiplied for batch baking.
Equipment
- 1 Large Mixing Bowl
- 1 2lb Loaf Tin greased and floured
Ingredients
- 225 g Plain White Flour
- 225 g Course/Stone ground Wholemeal Flour
- 50 g Wheat Bran optional
- 50 g Wheat Germ optional
- 2 tbsp Sugar
- 1.5 tsp Salt
- 1.5 tsp Bicarbonate of soda
- 100 ml Sunflower Oil
- 500 ml Buttermilk
- 1-2 tbsp oats optional
Instructions
- Preheat the oven to 220C. Grease and flour a 2lb loaf tin.
- Add all the dry ingredients to a bowl, sifting the bicarbonate of soda to remove any clumps.
- Mix to disperse the ingredients. Make a well in the centre.
- Add in the sunflower oil and most of the buttermilk and mix to a dropping consistency, adding the remaining buttermilk if necessary.
- Pour mixture into the tin and smooth out ensuring that it is well compacted into the corners of the tin and there are no air gaps.
- Dust the top with oats and a little flour.
- Use a sharp knife to slice a ridge 1 inch deep down the middle of the length of the bread. Stab the dough six times (three on each side of the ridge) to allow excess air to escape and allow the dough to rise evenly.
- Place in the oven and immediately turn the oven down to 200C. Set timer for 35 minutes initially, and then turn the tin in the oven and bake for a further 15 minutes.
- Check the bread is baked fully, by removing from the tin and tapping the bottom, listening for a hollow sound to indicate it is baked. Place the loaf on a wire rack to cool completely before slicing.