Recipe - Irish Wheaten Bread

6 ounce Allpurpose flour, or Soda
bread flour
1 teaspoon Bicarbonate of soda
12 ounce Wholemeal flour, plus extra
1 pn Salt
2 teaspoon Brown sugar
15 F Buttermilk
One half ounce Butter, for greasing

Preheat oven to 200øC/400øF/Gas 6. Sift the soda flour and bicarbonate of
soda into a large mixing bowl. Stir in the wholemeal flour, salt and sugar,
until blended. Make a well in the centre and pour in almost all of the
buttermilk, stirring with a roundbladed knife or wooden spoon to form a
loose dough.

Butter a 2 pound loaf tin. Turn the dough into the tin, leaving the surface
rough. Sprinkle with a little extra wholemeal flour to give a nutty
surface. Set the tin on a baking sheet and bake for 30 mins, then reduce
the temperature to 150øC/300øF/Gas 2; cook for a further 30 mins until the
bread is well risen, brown and crusty on top. The bread is cooked when a
skewer inserted into the centre comes out clean. Remove from oven, turn

out the loaf and wrap in a clean cloth; cool completely on a wire rack.

Recipe by: =20

Posted to TNT Prodigy's Recipe Exchange Newsletter by acandice@juno.com
(angie cup Valencia) on Mar 8, 1997.