125g Odlums Cream Plain Super Flour, plus extra for dusting
1 teaspoon Odlums Baking Powder
2 pinches of Sea Salt
600ml Buttermilk, plus a little extra if necessary
1 tablespoon Light Brown Sugar
1 tablespoon melted Butter, plus extra for greasing
1 tablespoon Rowse Honey
1 tablespoon Odlums Porridge Oats
How to:
Preheat the oven to 190°C/410oF/gas mark 6 and grease two 900ml loaf tins or one large one.
Place the flour, bread soda, brown sugar and salt into a bowl.
Make a well in the centre of the dry ingredients and add the buttermilk, melted butter and golden syrup.
Using clean hands or wooden spoon, mix gently and quickly until you have achieved a nice dropping consistency.
Add a little bit more buttermilk if necessary – the mixture should bind together without being sloppy.
Divide the mixture equally between the loaf tins and sprinkle with the porridge oats. Most homes don’t have an oven that can half steam and half bake. So bake these on the top shelf for 45–50 minutes with a tray of water in the bottom of the oven to create some steam.
Check halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down a shelf.
To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. When cooked, tip out onto a wire rack and leave to cool completely. Enjoy.
Behind Every Bake
Irish Wheaten Bread
CATEGORY: All Recipes
COOK TIME: 45
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What you need:
500g Odlums Coarse Wholemeal Flour
125g Odlums Cream Plain Super Flour, plus extra for dusting
1 teaspoon Odlums Baking Powder
2 pinches of Sea Salt
600ml Buttermilk, plus a little extra if necessary
1 tablespoon Light Brown Sugar
1 tablespoon melted Butter, plus extra for greasing
1 tablespoon Rowse Honey
1 tablespoon Odlums Porridge Oats
How to:
Preheat the oven to 190°C/410oF/gas mark 6 and grease two 900ml loaf tins or one large one.
Place the flour, bread soda, brown sugar and salt into a bowl.
Make a well in the centre of the dry ingredients and add the buttermilk, melted butter and golden syrup.
Using clean hands or wooden spoon, mix gently and quickly until you have achieved a nice dropping consistency.
Add a little bit more buttermilk if necessary – the mixture should bind together without being sloppy.
Divide the mixture equally between the loaf tins and sprinkle with the porridge oats. Most homes don’t have an oven that can half steam and half bake. So bake these on the top shelf for 45–50 minutes with a tray of water in the bottom of the oven to create some steam.
Check halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down a shelf.
To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. When cooked, tip out onto a wire rack and leave to cool completely. Enjoy.
