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Traditional Irish Wheaten bread

1 lb Shipton Mill organic irish coarse soda bread flour

10 oz plain white flour

2 1/2 oz caster sugar

1 teaspoon sal

2 teaspoons bicarbonate of soda

1 pint of buttermilk

4 oz butter

Sieve the two flours together and add the other dry ingredients.

Rub in the butter, getting as much air in the mix as possible

Gently mix in the buttermilk untill absorbed.

Knead gently, shape and divide between 2 lined 2lb loaf tins.

Bake for 45-50 minutes at gas mark 4 or 5 depending upon your oven.

Turn out and wrap in clean tea towels untill cold. These freeze beautifully, but are best eaten fresh.