The guys at Wee Buns Cookery School have shared a traditional Northern Ireland recipe with us for you to try out at home. What’s better than wheaten fresh out of the oven dripping with butter and jam – let us know your favourite way to have it.
Ingredients
5oz wholemeal flour
8oz plain flour
1 ½ teaspoons bicarbonate of soda
½ teaspoon cream of tartar
Pinch salt
1 tablespoon light brown sugar
1 tablespoon wheat germ (optional)
1 tablespoon oat or wheat bran (optional)
½ – ¾ pint buttermilk
1 tablespoon extra virgin olive oil (optional)
Method
Preheat oven to 220C or 200C Fan
Lightly flour a baking tray.
Sift the plain flour, cream of tartar and bicarbonate of soda into a large bowl, then add the wholemeal flour, sugar, wheat germ, bran and a pinch of salt.
Make a well in the centre and then stir in the olive oil and most of the buttermilk – then using your hand mix until you have a soft dough that comes together, adding more buttermilk if necessary. The mixture should be soft and sticky.
Turn out onto a well-floured surface and shape very lightly until you have a smooth round.
Place on the baking tray and cut a cross on top with a sharp knife.
Place in the oven and bake for about 25-30 minutes ( you can turn the oven down to 200C after the first 10 minutes) until golden and sounding hollow when tapped on the base.
You can cook it upside down for the last five minutes.
Wrap the wheaten bread in a clean tea towel (this is to prevent a hard crust) and allow to cool.
The bread will keep for a day or two but is best enjoyed on the day.
Recipe courtesy of Wee Buns Cookery School.
