Reviewed: May 20, 2012

Not sure what I did wrong, but I followed the ingredients and ended with a sloppy mess that was nothing like dough. It took another 150g (ish) of flour to get it more dough like.

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Reviewer:

tarasis

Reviewed: May 12, 2012

This bread is good but when I sliced it the sides fell off some slices. The only alterations I made was that I used real butter instead of margarine (which is essentially plastic) & olive oil instead of veg. oil. I barely kneeded it because it was so sticky. The top crust was pretty hard. Next time I will use an egg as another suggested in hopes it will hold together better, & I will cut down on the sugar. The sugar made it a bit too much like a sweetbread instead of regular bread. It was also so sticky that it was impossible to cut an X on the top.

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Reviewer:

paki-eire

Reviewed: Mar. 18, 2012

This is excellent and easy. Very moist and flavorful. I happened to have made bacon the same day, so I decided to be frugal and use bacon fat in place of the butter and the vegetable oil. I also made butter in my KA and used the buttermilk in the bread.

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Reviewer:

hazelnut

Cooking Level: Professional

Reviewed: Mar. 15, 2012

This was excellent. We really enjoyed it. I was not able to knead it because it was more like a cornbread batter than a dough. I used unsalted butter instead of margerine and baked it in a round cake pan. It rose up nice and high. I will make it again.

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Reviewer:

ilovebread

Reviewed: Sep. 27, 2011

As a Newry native this is close to my mother's recipe but I use half white and half brown. Good recipe but just a little to heavy on the wholewheat for my taste. Thanks - good to see this one in print.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Sep. 20, 2011

Just want to add my praise into the mix, I'm from Northern Ireland, and this tastes exactly like the bread my local bakery makes back home. I hate to say this, but this recipe trumps even my mother's ! Shhh.. it's our secret.

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Reviewer:

Niamh in Boston

Living In: Brookline, Massachusetts, USA

Reviewed: Jun. 15, 2011

Just got back from N. Ireland and wanted to match what I had every day there. This was reasonably close but a little too crumbly. Next time I'll add an egg as a previous reviewer suggested, and I'll increase the sugar by a tsp if not more. I love that this bread is yeast-free.

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Reviewer:

BEAR KEEPER

Cooking Level: Intermediate

Reviewed: Mar. 13, 2011

Best bread ever! When this came out off the oven, I ignored the part about waiting for it to cool down. The crust is crispy and thick and the inside is moist and delicious. The bread is crubly, and the bottom is very hard, but sooo good! I only used 2 Tbsp of butter, and after reducing the temperature baked for 20 minutes. It came out a perfect, golden brown. *Update: I accidentally forgot the 3/4 c. whole wheat flour! I also put in slightly less than 1/4 c. oil, and still only 2 Tbsp. butter. However, the bread was still perfect and moist! I had to put it in a round cake pan because the dough was more like a batter. I did cook it for less time-about 40 min.

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Reviewer:

The Purple Baker

Cooking Level: Intermediate

Reviewed: Mar. 4, 2011

Excellent recipe! As a native Belfast man I can recommend this as perfect Wheaten bread. Texture and consistency just right! Didn't quite see the point of brushing with buttermilk or sprinkling with sugar prior to baking but it did no harm anyway. There is absolutely no need to bake this within a pan and certainly this is something I have never heard of or come across before! I formed the cake round onto a lightly floured Pizza baking stone. Again, cutting the pre-baked bread with a finger is new to me and does not quite give the quartered effect achievable by knife. Just make sure to cut no more than 1/3 to 1/2 way through to give the splendid quartering or 'flowering' effect desired on all wheaten or soda breads. I used Olive Oil in lieu of vegetable and butter instead of margarine. Buttermilk is not usually in one's pantry so you can add a small amount of vinegar or lemon juice to regular milk to substitute for buttermilk. Dry mix can be purchased. The mixture stays easily on a pizza stone for baking. This ensures the bread 'free-forms' as it should without using a spray buttered pan. I have uploaded two photos. Photo #7 shows the consistency of the pre-baked bread and #8 shows the finished product. Serve with Irish smoked salmon. UPDATE: 17th Mar 2011 I deleted some info to include this... Reviewers have mentioned the bread as being "too crumbly". Today I added 1 egg to the mixture and found it to be "tighter". See Photo #10 for the texture after egg addition.

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