Recipe by laracucina
"My husband, a native Northern Irishman, loves this bread with a bowl of tomato and lentil soup or with butter and cheese or jelly. It really is so easy to make and comes out perfectly every time! I hope you will enjoy it too!"
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2 3/4 cups
whole wheat flour
1 1/4 teaspoons
1 1/4 teaspoons
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.
Just not something that we would make again. None of the family was really crazy about it. It was fun to try once.
I was very happy with how this recipe turned out and will definitely make it again.
I had never heard of wheaten and was a bit concerned by the lack of yeast or rising time in the recipe. I did an internet search and found out that in wheaten (aka brown Irish soda bread), the buttermilk and baking soda cause the bread to rise during baking.
The bread doubled in size during baking and had the consistency of cornbread; in fact, we had it with chili and it was excellent. It would be great with any meal that you'd typically have bread as an accompaniment.
The dough was sticky and did not lend itself well to being free formed on a flat pan. I used the bottom of a ceramic tortilla warmer as a pan. A round cake pan would probably work well, too.
I used 2 TB butter instead of 1/4 cup margarine, reduced the oil to 1/8th of a cup, and used low fat buttermilk. The bread was still very moist and did not feel or taste "low-fat". I also did not sprinkle sugar on top before baking as I wanted a more savory bread.
This is exactly the bread I loved while visiting Ireland. Our group of four lived on cheese and brown bread from Jack's in Killorglin, County Kerry and were disappointed not to be able to bring extra home. Now I can make it myself -- despite the fact that I have always been a total failure at bread baking!
My husband is also from Northern Ireland and your wheaten bread recipe wins his approval and mine! The bread looked so gorgeous when it came out of the oven, it was a shame to cut into it! And to all who have never tried wheaten bread, this recipe gives the authentic taste and texture! Please try it toasted as well to bring out the nutty flavor of the wheat! On my first trip to Belfast to meet the in-laws, I was given the family's recipe for wheaten bread and the bowl that the flour was measured in. I haven't made wheaten bread in some time and thought I'd give your recipe (which is different from mine) a try. It is Wonderful! One tip: whenever I have to cut in butter or margarine into flour, I grate the margarine/butter over the flour. The smaller pieces are easier to cut in and it takes less time.
A very easy recipe. It's only fault was that maybe it was a little too crumbly - making it difficult to butter. Still, very tasty.
Very very happy with the results. It came out perfect just like the submitter said it would. This bread has a wonderful hearty texture and natural nuttyness from the whole wheat. As suggested by another reviewer I used only 2 T. butter and 1/8 c. oil also only 1 tsp. salt and no sugar with outstanding results. It smelled amazing while it baked and tasted delicious after it cooled a bit and the next day toasted. This recipe is a winner! ** Update ** I have made this bread more times than any other recipe on this site. I have added varying combinations of seeds, nuts and dried fruit (be creative) mix seeds, nuts and/or dried fruit into the dry ingredients. This recipe is adaptable as long as you stay with the original amounts of flours, b. soda and buttermilk. This recipe deserves more than 5 stars!!
I had some left over buttermilk from a different recipe I wanted to use up and decided to try this recipe. It is fantastic!! I added 1 1/4 cup of raisins as well baked it in a loaf pan rather than a round pan and it turned out excellent!! I have made a few trips to the store specially to by buttermilk now for this recipe...it has not failed me yet!! It is a must try!!
* Percent Daily Values are based on a 2,000 calorie diet.
Perfectly Moist Irish Wheaten Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 101
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The crust is crunchy and the center is moist. What’s not to love?