My Wheaten Bead recipe has evolved over the years. There was a time when I couldn’t get coarse wholemeal flour and I had to improvise by adding wheat bran. There have been times when I’ve wanted to bake and discover I have no buttermilk in the house, so I’ve used yogurt or milk+lemon juice. And after moving to the US, I started to add maple syrup and molasses to my recipe to get a darker, denser loaf. So what it has become today, is some sort of Ulster-American Wheaten Bread.

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