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- Dish type
- Bread without yeast
- Soda bread
- Wheaten soda bread
With only one rising and no kneading, this bread couldn’t be simpler to make. With its dense, moist texture, it is a filling bread that makes excellent toast.
7 people made this
- 450g (1 lb) strong wholemeal (bread) flour, preferably stoneground
- 1 tsp salt
- 2 tsp easy-blend dried yeast
- 1 tsp light muscovado sugar or clear honey
- 450ml (15 fl oz) tepid water
- 1 tbsp plain white flour to dust
MethodPrep:40min ›Cook:40min ›Ready in:1hr20min
- Lightly grease a 900g (2 lb) loaf tin or line with baking parchment. Set it aside in a warm place while you make the dough.
- Sift the flour and salt into a large mixing bowl, tipping in any bran left in the sieve. Stir in the yeast and make a well in the centre. Stir the sugar or honey into the tepid water, then add to the well in the dry ingredients.
- Mix together, then beat vigorously with your hand (or with a wooden spoon) for about 2 minutes or until the dough comes away from the side of the bowl; it will be very soft and sticky.
- Pour the dough into the prepared tin, cover with a damp tea-towel and leave in a warm place for about 30 minutes or until the dough has risen almost to the top of the tin.
- Towards the end of the rising time, preheat the oven to 200ºC (400ºF, gas mark 6). Uncover the tin and dust the top of the loaf evenly with the white flour. Bake for 30–40 minutes or until well risen and brown. It should feel light and sound hollow when turned out of the tin and tapped on the base.
- Turn out the loaf and, if necessary, return it to the oven for 5 minutes to crisp the sides and base. Leave on a wire rack to cool. It can be kept for up to 5 days.
Each slice provides
selenium * B1, B6, folate, niacin, copper, zinc
Some more ideas
For a light malted wholemeal loaf, replace the wholemeal flour with 200 g (7 oz) malted brown flour, 225 g (8 oz) strong white (bread) flour and 30 g (1 oz) fine oatmeal. Before baking, glaze with beaten egg and sprinkle over 2 tbsp kibbled wheat. * Instead of wholemeal flour, use spelt flour to make a lighter-textured, slightly sweet and nutty-flavoured loaf. Spelt flour is richer in minerals than ordinary wholemeal flour. It is high in protein, but low in gluten, which makes it a suitable wheat flour-substitute for those who are gluten intolerant. * To make 2 small loaves, divide the dough between two 450 g (1 lb) loaf tins and bake for 30–35 minutes.
Wholemeal bread provides more B-group vitamins and dietary fibre than bread made from refined white flour. * Yeast is particularly rich in folate and contains traces of several other B vitamins.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
This is an excellent recipe for home made bread. I love making my own bread and this recipe was much easier to make than my old recipe. It tasted absolutely delicious and I ended up making 2 loaves as it was so simple to do! This would be an excellent introduction for anyone who has never tried making their own bread before.-10 Nov 2012
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Wheaten Bread.
Ready to make this Wheaten Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Coarse whole wheat flour
2 c All purpose flour
1/4 c Brown sugar
1 ts Salt
1 ts Baking soda
2 ts Baking powder
1/4 c Margarine
3/4 c Buttermilk
2 tb Oil
1 tb Molasses
Taken from the Bakeries of Belfast website at
Mix dry ingredients together in a large bowl. Cut in margarine with a
pastry blender. Beat eggs, add liquids and mix with dry ingredients. Turn
onto floured board and knead gently to form a loaf. Place in a 9×5 loaf
pan. Bake at 375 degrees for 55-60 minutes. The dough can also be baked in
a round shape on a baking sheet. After kneading, shape into a round and cut
with a knife about 1/2 inch deep, in a cross shape. It will take less time
to bake, about 45-50 minutes.
Classic Dairy-Free Whole Wheat Bread
When I took on a strict dairy-free diet, I was amazed by the number of breads that contained milk ingredients. From whey to caseinates to nonfat milk – I was hard-pressed to find a loaf without dairy. Undeterred, I decided to take up bread baking. After all, milk isn’t needed for a good loaf of bread. And my first success was this classic dairy-free whole wheat bread recipe.
I’ve since made several variations, which can be found in my flagship book, Go Dairy Free: The Ultimate Guide and Cookbook. But this mild, hearty loaf is where it all started. Really, there is nothing better than making a loaf of bread from scratch. It’s rewarding, the results taste so much better than store bought, and kneading the dough is very therapeutic!
Most recipes call for a 9-inch loaf pan, but I often use an 8-inch pan for a taller loaf. The slices are a little more narrow, but still great for toast and sandwiches.
And don’t be afraid to customize this recipe to taste. For sweeter bread, swap in a vanilla milk beverage for the water and unsweetened milk beverage. You can add a dash more salt, or stir in some raisins, dried blueberries, sunflower seeds, cinnamon, nutmeg, or possibly savory bits such as sun-dried tomatoes. The sky is the limit!
Irish Wheaten Treacle Bread
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
- 335g/12ozs. white flour
- 335g/12ozs. wholemeal flour
- 1.5 teaspoons baking soda
- 1.5 teaspoons salt
- 180g/6ozs. butter, cold
- 150ml/5ozs. treacle
- 335g/12flozs. buttermilk
- 125ml/4flozs. dark beer
- 50ml/1.7flozs. molasses extra
Butter rubbed into flour mixture
Step 1 - Line the base and sides of a large loaf tin and preheat oven to 190C/380F. In a large bowl mix the two flours, baking soda and salt. Then rub in the butter until it resembles wet sand.
Step 2 - Add in the treacle, buttermilk and beer and stir until just combined. Scoop into the tin and bake for 40 minutes. Then brush half of the extra molasses on top and bake for 5 minutes. Then repeat with another layer of molasses on top again and bake for another 5 minutes. Cool in tin for 5 minutes and then cool on a cooling rack.
Preheat oven to 220c / 425f / gas 8
Find a large casserole dish complete with lid, add a little flour to the bottom (not from the measured ingredients), put the lid on it and put it in the oven to heat up.
Mix all dry ingredients in a large bowl.
Make a small well in the middle of the dry ingredients and pour in the buttermilk.
Mix quickly, making sure all the flour etc is mixed. If it seems a little to dry, i.e. not all the flour is mixed add a little more buttermilk.
Lightly flour a surface with wholemeal flour and tip the mixture onto the surface.
Shape to a small round, not too high, and dust lightly with flour.
Remove the casserole dish from the oven, and place the dough into it, replace lid, and pop back into the oven.
Bake for 25 minutes, remove from oven, and leave to one side for 5 minutes to rest.
100% Whole Wheat Cinnamon Swirl Bread
Moist, aromatic, delicious cinnamon-swirl bread — it doesn't HAVE to be a white loaf, you know! Cinnamon-swirl bread made with whole wheat flour makes the best toast on earth the nuttiness of the wheat and the earthy, assertive flavor of cinnamon play very nicely together.
- 2 1/2 teaspoons instant yeast or active dry yeast
- 1/2 cup (113g) lukewarm milk
- 1/2 cup (113g) orange juice*
- 5 tablespoons (71g) butter, melted
- 1 1/2 teaspoons (9g) salt
- 3 tablespoons (35g) sugar
- 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
- 1/4 cup (46g) potato flour or 1/2 cup (46g) dried potato flakes
- 2 3/4 cups (312g) King Arthur White Whole Wheat Flour
- 1 large egg, beaten to brush on dough
- 1/3 cup (67g) sugar
- 2 teaspoons (7g) cinnamon
- 1 tablespoon (11g) King Arthur Unbleached All-Purpose Flour
To make the starter: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. In a mixing bowl, combine the water, flour, and yeast, stirring until the flour is evenly moistened. Cover the bowl, and let the starter rest overnight at cool room temperature, for up to 16 hours or so it'll become a bit puffy, and flatten out.
Add the remaining dough ingredients to the starter in the bowl, and mix and knead — by hand, mixer, or bread machine — until you've made a cohesive dough. If you're using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour it'll feel more like clay under your hands, and may appear a bit rough.
Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's expanded and looks somewhat puffy, about 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. So if you're kneading by hand, you may want to let the dough rise longer than 90 minutes.
To make the filling: Whisk together the sugar, cinnamon, and flour.
Perfect your technique
100% Whole Wheat Cinnamon Swirl Bread
Gently deflate the dough, and transfer it to a lightly oiled work surface. Shape the dough into a long, thin rectangle, about 16" x 9".
Brush the dough with some of the beaten egg. Sprinkle the filling onto the dough. Note: Scramble or microwave any egg you don't use the dog will appreciate it!
Beginning with a short edge, gently roll the dough into a log. Pinch the side seam and ends closed. Pat the log gently to shape it into a smooth 9" cylinder, and place it in a lightly greased 9" x 5" loaf pan.
Tent the pan with lightly greased plastic wrap or a shower cap, and allow the loaf to rise until it's crowned over the rim of the pan by about 3/4", about 90 minutes. Don't let it rise too high it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 40 to 45 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.
Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.
Irish Guinness Brown Bread
This Irish Guinness Brown Bread is a quick bread that just needs to be stirred together and baked! Perfect for breakfast or serving alongside stew!
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Who are your cooking heroes? As a self taught cook, I learned how to cook from lots of people, from my mom, friends and family, and of course from some of the more famous cooks that influenced so many of us. Martha Stewart, Alton Brown and Ina Garten are a few of the heavier influences on my cooking style, and their recipes are often the ones I turn to when I want to learn something new. That was why I was so excited to get my hands on Ina Garten’s latest cookbook “Cooking for Jeffrey”.
After flipping through the cookbook, I had a few recipes I wanted to try right away. I was especially excited about the Irish Guinness Brown Bread, with St. Patrick’s Day coming up! This recipe is so quick and easy. It doesn’t produce a traditional soda bread, but the texture is that of a quick bread – soft and moist. It would be perfect for breakfast or for serving along side some Irish Beef Stew (recipe coming soon!).
Do you have any “must make” recipes for St. Patrick’s day?
More Irish Recipes
Half Whole Wheat Bread
Put the water on to boil. Cut the butter in pieces and place in the bottom of the bowl of a standing mixer. Pour 1/2 c. boiling water over the butter and stir to melt butter. Stir in honey and milk and sprinkle yeast over top. Turn machine on low using the dough hook attachment, and let it stir for a minute or two, then add the egg and continue stirring. Add the bread flour and the salt and mix on medium low for a few minutes until all the flour disappears, scraping the sides of the bowl with a rubber spatula to mix in all flour pockets. Add the whole wheat flour while the machine is going, one cup at a time or so, waiting until each previous addition is mixed in before adding the next. You want the dough to be still moist, but not sticking to the sides of the bowl--the perfect degree of tackiness is where the bowl will be totally clean and the dough is in a ball with part of it "climbing" up the mixer. If the dough is just sticking to the sides with the hook mushing around in the middle of it, add more flour (you can use all bread flour or a mix of the two), a little at a time, scraping the sides and bottom of the bowl, until it pulls into a ball. Knead with the hook on medium speed for 4-6 minutes, until it forms a nice round ball. If for some reason your dough is really dry and stiff, you can add a TINY bit more water or milk, a very little bit at a time, until the dough loosens a bit.
****If kneading by hand--follow all the above instructions using a large bowl, stirring with a wooden spoon and scraping with a rubber spatula until the dough starts to come together into a ball. Dump the shaggy mass out onto the floured counter and knead, gradually adding the remaining flour called for in the recipe. Knead for ten to fifteen minutes, adding as little flour as possible, and trying to use quick touches and quick scrapes of the counter to keep the dough from sticking rather than flour. If you are persistent, you can turn a sticky mess into a nice dough just with kneading as the flour develops its gluten strands and absorbs the water. With a bit of practice you'll start to know your dough and be able to just turn your brain off and enjoy the magical art (and free therapy) of kneading bread dough. :) Continue with the rest of the recipe!*****
A good rule of thumb for dough is you want to be able to press your finger or palm in it quickly and pull back without the dough sticking, but if you leave it there for a longer amount of time (long enough for the warmth of your skin to warm the dough) it starts to stick. Also, you want it to feel springy and "alive," as if you were feeling your earlobe. And then there’s the infamous “windowpane” test where if you stretch a small piece of the dough, you should almost be able to see through it like a little doughy windowpane.
Knead the dough on the counter by hand for thirty seconds or so, then lightly oil or butter the mixing bowl and place the dough back in, turning once to oil the top. Cover with plastic wrap or a plastic bag pulled tight, and let sit in a warm, draft-free place to rise for an hour or two until doubled in size.
Punch down the dough and knead into a ball on the counter, then divide into two halves. Grab each half and pinch the bottom while rolling on its side repeatedly, a pinch with each roll, to make each half into a smooth-topped ball (picture below). Flip over, smooth side down, then punch the balls into rough square shapes with your knuckles. Starting at the top corner of each square, roll the top inch or so down and flatten gently with the heel of your hand as you roll, then roll and flatten the next section, repeating until the whole square is rolled into a log (see picture below). Gently press each loaf, seam-side down, into oiled loaf pans. Cover with plastic (or better, slide each pan into a plastic bag, then blow into the bag to inflate a bit, and twist the opening and pin against a wall to hold), and let rise another 30 minutes to an hour or so, until each loaf crests the side of the pan, depending on how warm your house is. Partway through this rise, preheat the oven to 375 degrees. Bake the loaves for 35-45 minutes--rotating front to back and side to side after about twenty minutes, being VERY GENTLE so as not to startle the loaves and undo all of the hard rising work of the yeasties--or until the tops are dark brown and the loaves sound hollow when you tap the top with your fingertips. Let cool for 3-5 minutes in the pan (if you leave them in there too much longer they will get soggy bottoms!) and then flip carefully into an oven mitt and place on a cooling rack.
Paul's original recipe lists the quantities using the metric system. If you are in the US or a country that does not use the metric system, let me help you out. You will need a "heavy" cup of each of the flours. Actually, 1.06 cups to be precise. As for the buttermilk, you will need a little over 1 ¾ cups, 1.77 cups to be precise.
You might also want to try my Traditional Irish Soda Bread recipe or my Super Simple Soda Bread. Delicious! For more delicious recipes like this one, check out my collection of Bread Recipes.
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