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Wheaten Bread

added by tytoalbakate 30th August 2009
at 01:05

This is the recipe my sister, the queen of the wheaten, gave me. Unfortunately the Coarse Wholemeal was not readily available in my corner of England but I have since discovered that Shipton Mills does it. This bread is lovely with jam and butter andwith soups.

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Servings

Makes 2 loaves

Ingredients

375g/13oz Coarse Wholemeal
225g/8oz Plain Flour
1tsp Baking Powder
2 tsp Salt
3 tsp Bicarbonate of Soda
75g/3oz Butter
100g/3 1/2 oz Sugar
2 Eggs
1/2 pint Buttermilk approx.

wheaten, bread

Directions

Pre-heat the oven to 180 oC/350 oF/ Gas Mark 4 Mix together the coarse wholemeal, plain flour, baking powder, salt and bicarbonate of soda. Blend in the butter. Mix in the sugar. Mix in the eggs. Add enough buttermilk to make a soft almost pourable dough/batter. Put the mixture into lined and greased loaf tins. Place in the oven and cook until risen with a slightly crusty top. A skewer test will determine if it is cooked through, it should come out clean. If it needs further cooking but the top is in danger of burning cover it with tinfoil. After baking turn out onto a wire cooling rack.

2 replies

eefa

Replied on 20th February 2011 13.29

I made this today and it turned out relatively well however I do think it is a little on the sweet side so I would definitely reduce the amount of sugar if making again. In terms of cooking time... no guidelines at all provided so for anybody interested in trying this I found that it took about 25 minutes.

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