Miss Campbell's Wheaten Bread

A community recipe by Anonymous

Not tested or verified by Nigella.com

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Introduction

Wheaten Bread is the term we Northern Irish people use for brown soda bread. This is a genuine recipe from my home economics teacher at school (albeit slightly fiddled by me). In fact, it is the first thing I ever cooked myself! As with all soda breads, no yeast is involved. This is delicious served with soup, cold meats, smoked salmon or prawn cocktails, but I think I like it best smeared with butter, fresh from the oven.

Ingredients

Serves: 16 slices

Metric Cups

300 grams wholewheat bread flour
100 grams plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
60 grams butter (or margarine)
2 tablespoons caster sugar
300 millilitres buttermilk
1 tablespoon rolled oats

11 ounces wholewheat bread flour
4 ounces all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 ounces butter (or margarine)
2 tablespoons superfine sugar
10½ fluid ounces buttermilk
1 tablespoon quick-cooking oats

Method

Miss Campbell's Wheaten Bread is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat your oven to 200ºC/gas mark 6.
Place the flours, salt and bicarb in a bowl, stirring to combine.
Using your fingertips, rub in the margarine until the mixture resembles fine breadcrumbs.
Add the sugar, and stir to combine.
Gradually stir in the buttermilk until you get a soft, but not sticky, dough. You won't need to use all of it. Don't worry too much if it is sticky, though (mine frequently is). Just dust with some extra flour!
Turn out onto a floured surface, and briefly knead the dough (with your knuckles). Pop the dough into a lightly floured 20 cm cake tin, and shape into a round.
Using a sharp knife, mark the dough into four farls. Brush the surface with a little extra buttermilk, then sprinkle over the oats (or some additional flour).
Bake for approximately 30 minutes. A cake tester should come out pretty much clean when it is ready.
Leave to cool on a wire rack for as long as you can bear. Enjoy!

Preheat your oven to 200ºC/gas mark 6.
Place the flours, salt and bicarb in a bowl, stirring to combine.
Using your fingertips, rub in the margarine until the mixture resembles fine breadcrumbs.
Add the sugar, and stir to combine.
Gradually stir in the buttermilk until you get a soft, but not sticky, dough. You won't need to use all of it. Don't worry too much if it is sticky, though (mine frequently is). Just dust with some extra flour!
Turn out onto a floured surface, and briefly knead the dough (with your knuckles). Pop the dough into a lightly floured 20 cm cake tin, and shape into a round.
Using a sharp knife, mark the dough into four farls. Brush the surface with a little extra buttermilk, then sprinkle over the oats (or some additional flour).
Bake for approximately 30 minutes. A cake tester should come out pretty much clean when it is ready.
Leave to cool on a wire rack for as long as you can bear. Enjoy!

Tell us what you think

What 4 Others have said

I've made this bread twice now and its definitely a winner. Perfect with potato and leek soup :)

Posted by peterdavidson93 on 2nd December 2021
Just baked this bread recipe and it works like a dream! Very happy with the results - crunchy crust and soft interior, with a light sweet, nutty flavour. Couldn't wait to eat it! had it warm with a slab of butter and a slab of cheddar.

Posted by AmberDP on 10th December 2013
This is a fabulous recipe. I have even made it in USA when visiting friends they all loved the taste of it and my husband thinks he is "at home" when he tastes it.

Posted by venetamcbride on 18th November 2013
Delicious! First time I've tried to make Wheaten Bread and it turned out fantastic. Really nice texture and really easy to make. Thanks for posting the recipe!

Posted by Linzi021088 on 8th June 2013