SADDLER‘S HOUSE BED AND BREAKFAST                                          

LONDONDERRY/DERRY                                          

IRISH WHEATEN BREAD RECIPE                         August 2008

Oven Temperature: 180°C                         Cooking time: 1.30 to 2 hours

INGREDIENTS:

• 2 cups/mugs of white flour
• 2 cups/mugs of wheaten flour
• 1 full teaspoon of bread soda
• 1 teaspoon of sugar
• generous pinch of salt
• fistful of bran and wheat germ
• nuts and seeds to taste
  (poppy & linseeds, sesame seeds, hempseeds,
    sunflower seeds, pumpkin seeds etc.)
• 1- 1.5 pints of buttermilk

METHOD:

• Sieve white flower, bread soda and salt into a mixing bowl
• Add wheaten flower and seeds to the mixture and mix well
• Make a well in the middle of the dry ingredients and pour in the butter milk.
• Using a wooden spoon mix the ingredients until they reach an almost semi-soft consistency.
• Fill two greased and floured eight inch loaf tins ¾ full of the mixture and place them in the heated oven.
• After 1.30 to 2 hours remove bread from oven.
• Remove bread from tins soon after taking them out of the oven and stand upright.
• Cover with a slightly moist tea towel until they are cold.
• Leave for up to 12 hours before cutting.

You may have to slightly vary this receipt a few times before you are happy with the results — but keep on trying.

Enjoy the result of your labour.

    Joan Pyne