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Miss Campbell's Wheaten Bread

Miss Campbell's Wheaten Bread

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Serves: 16 slices

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  • Vegetarian
What does this mean?

Wheaten Bread is the term we Northern Irish people use for brown soda bread. This is a genuine recipe from my home economics teacher at school (albeit slightly fiddled by me). In fact, it is the first thing I ever cooked myself! As with all soda breads, no yeast is involved. This is delicious served with soup, cold meats, smoked salmon or prawn cocktails, but I think I like it best smeared with butter, fresh from the oven.

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Ingredients

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  • 300 grams wholewheat bread flour
  • 100 grams plain flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 60 grams butter (or margarine)
  • 2 tablespoons caster sugar
  • 300 ml buttermilk
  • 1 tablespoon rolled oats

Method

  • Preheat your oven to 200ºC/gas mark 6.
  • Place the flours, salt and bicarb in a bowl, stirring to combine.
  • Using your fingertips, rub in the margarine until the mixture resembles fine breadcrumbs.
  • Add the sugar, and stir to combine.
  • Gradually stir in the buttermilk until you get a soft, but not sticky, dough. You won't need to use all of it. Don't worry too much if it is sticky, though (mine frequently is). Just dust with some extra flour!
  • Turn out onto a floured surface, and briefly knead the dough (with your knuckles). Pop the dough into a lightly floured 20 cm cake tin, and shape into a round.
  • Using a sharp knife, mark the dough into four farls. Brush the surface with a little extra buttermilk, then sprinkle over the oats (or some additional flour).
  • Bake for approximately 30 minutes. A cake tester should come out pretty much clean when it is ready.
  • Leave to cool on a wire rack for as long as you can bear. Enjoy!

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