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Wheat Bread / Brown Soda Bread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Recipe from BBC Goodfood Magazine. Quite a good traditional recipe. Very quick and easy to do.

Recipe from BBC Goodfood Magazine. Quite a good traditional recipe. Very quick and easy to do.

Ingredients

Serves: 8

Metric Cups
  • 250 grams plain flour
  • 250 grams wholemeal flour
  • 100 grams porridge oats
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 25 grams butter (cut into pieces)
  • 500 millilitres buttermilk
  • 9 ounces all-purpose flour
  • 9 ounces whole wheat flour
  • 4 ounces quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ounce butter (cut into pieces)
  • 17½ fluid ounce buttermilk

Method

Wheat Bread / Brown Soda Bread is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour.
  • Mix the dry ingredients in a large bowl, then rub in the butter.
  • Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently).
  • Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
  • Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.)
  • Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped.
  • If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
  • Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool.
  • To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across.
  • Eat very fresh.
  • Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour.
  • Mix the dry ingredients in a large bowl, then rub in the butter.
  • Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently).
  • Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
  • Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.)
  • Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped.
  • If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
  • Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool.
  • To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across.
  • Eat very fresh.
  • Tell us what you think