Wheaten Bread

    Wheaten Bread

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    My mum has been making this wheaten soda bread on a daily basis for the last 30 years - in fact, maybe more than that! Recently, she started sprinkling the dough with sesame and pumpkin seeds which adds a delicious nutty flavour to it.

    Makes: 1 loaf

    • 450g wholemeal flour
    • 1 teaspoon salt
    • 1 heaped teaspoon bicarbonate of soda
    • 420ml buttermilk
    • 1 or 2 tablespoons sesame seeds (optional)
    • 1 or 2 tablespoons pumpkin seeds (optional)

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 200 degrees C. Lightly flour a 900g loaf tin.
    2. Sift the wheaten flour, salt and bicarbonate of soda into a large bowl. Lightly stir in the buttermilk, then use your hands to bring the dough together.
    3. Sprinkle over the sesame and pumpkin seeds and toss the dough around in the bowl a few times to coat with seeds. Transfer into the prepared floured loaf tin.
    4. Bake for 40 minutes or until the loaf sounds hollow when you tap the base. Wrap in a clean tea towel and set aside to cool. Best eaten within a day or frozen.

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