Irish ☘️ Country Wheaten Bread Super excited to share...This is the first bread recipe that I learned how to bake So quick & easy, delicious & moist, one that everyone will enjoy. Kelp baking, stay safe & healthy during lockdown..... Enjoy.....X Makes - 2x900g loaves Prep Time - 10-12 minutes Cook Time - 55-60 minutes Ingredients 500g wholemeal flour 125g plain flour, plus extra for dusting 1 tsp bicarbonate of soda 1 tsp fine salt 600ml buttermilk 1 tbsp light brown sugar 1 tbsp melted unsalted butter + extra butter for greasing & serving 1 tbsp golden syrup 1 tbsp porridge oats Method 1. Preheat the oven to 200°C/400°F/gas mark 6 & grease 2 x 900g loaf tins. 2. Sift the flours, bicarbonate of soda & salt into a large bowl. 3. Stir together, make a well in the centre, then add the buttermilk, brown sugar, melted butter & golden syrup. 4. Using a large spoon, mix together until combined, adding a little bit more buttermilk if necessary, until the mixture binds together without being sloppy. 5. Divide the mixture equally between the prepared loaf tins & sprinkle over the porridge oats. 6. Bake for 55-60 minutes until cooked through & each loaf has a slightly cracked crusty top, checking halfway through that the loaves are not browning too much. If they are, reduce the temperature. 7. To check that the loaves are cooked, remove each one out of its tin & tap the base. It should sound hollow. If it does not return the loaf to the oven for another 4-5 minutes. 8. Once baked, remove the loaves from tins & place onto a wire rack to cool. 9. To serve, cut into slices & spread a thin layer of butter onto each. Notes Trying adding a blend of wheat germ, bran, oats & mixed seeds to the loaf mix. The loaves can be wrapped up frozen very successfully. #beaverbrook #wheatenbread #irish #baking #instadaily #cookeryschool #cookingathome #cookeryclass #bread #instabake #eatwell #staysafe #stayhome #simple @beaverbrook @ncsg_uk @schoolofcookery @creators (at Beaverbrook) https://www.instagram.com/p/CJ2fQGEnqDI/?igshid=12d175chhtb3c
