Wheaten Bread
A classic Wheaten Bread recipe with a few New England twists. Maple syrup and molasses add depth and sweetness to this easy to bake soda bread.
Ingredients
- 8 oz or 225g plain flour (all-purpose flour)
- 8 oz or 225g coarse wholemeal flour (wholewheat flour)
- 1 tsp baking soda/bicarbonate of soda
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 tbsp molassess (or black treacle)
- 2 tbsp maple syrup (or honey/golden syrup)
- 10 fl oz or 300ml buttermilk
Instructions
- Preheat oven to 400F/200C (conventional oven).
- Sift the flours, salt and baking soda into a bowl. If you're using coarse wholemeal flour you'll need to tip the bran into the bowl after the finer flour has been sifted.
- Make a well in the center of the flour and add the oil, syrup and molasses. Then add about three-quarters of the buttermilk and slowly mix until you have a soft dough, adding more buttermilk as needed.
- Turn onto a floured work surface and shape into a round, about 6"/15cm across. Don't work the mixture too much. There is no need to knead.
- Transfer to a floured baking sheet and slash the dough horizontally and vertically.
- Place in the oven for about 30 minutes. As with all baking, your oven may bake this a little faster or slower than mine. Check your bread by tapping on the bottom, if it sounds hollow, you're done.
- Remove to a wire rack to cool. Slice and enjoy.