A Wheaten Bread Recipe

Growing up in Ireland has meant that I have a natural affinity for bread products. Just take a look at the classic Ulster Fry and you will see a plate riddled with carbs; toasted soda farl, potato bread, pancakes and a few rounds of toast. For me though the crowning glory of Irish bread has to be the humble wheaten. As a child I would always go straight for the wheaten loaf in my granny's house where there would always be a stock kept high on the counter wrapped in a kitchen towel. I would slather it in butter followed by raspberry jam and wash it down with a mug of tea (you cannot have a toasted wheaten without tea and that's a scientific fact). For the unfortunate amongst you who don't know what wheaten bread is (oh my, what you have been missing out on), it's a bread (duh) made from wholemeal wheat. What makes it different to other breads (and therefore easier to make) is that it doesn't contain yeast; bicarbonate of soda is used instead as the leavening agent. Buttermilk is also used instead of regular milk which reacts with the bicarbonate of soda which gives it it's distinctive consistency (and yumminess). To this day, wheaten bread remains one of my favourite snacks, especially at this time of year when the nights are begging for a nostalgic treat. It was the food I missed the most when I lived in Australia; so much so that I actually packed a couple of loaves in my suitcase to take back with me when I was home visiting. It was and still is the food that tastes like home to me. Another reason why I love it is because it's so freakin' easy to make. No yeast means there's no temperature controls to be monitored or waiting around for the rise. You can throw this recipe together in the space of an hour and serve it to guests who will think you are a culinary goddess (as well as creating a smell that will make your house smell divine). I've included the standard recipe that I tend to use though of course there are a few local twists you can make to it according to where you're from. It's a recipe that's as old as the hills and every family likes to garnish it their own way. Toast it and slather with butter and jam or eat it with some slices of mature cheddar or add some salmon and dill and serve as a festive amuse-bouche if you don't mind or serve it as a side to some hearty chowder or soup on a winter's evening. It can be sliced gracefully or it can be ripped apart while you stand in the kitchen holding a jar of jam. What it will always be though is a recipe that will make you feel like you're at home, even when you aren't.

Irish Wheaten Bread

  • 300g wholewheat flour
  • 100 grams plain flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 60g unsalted butter
  • 2 tablespoons caster sugar
  • 300mls buttermilk
  • 1 tablespoon rolled oats
  1. Preheat your oven to 200ÂșC/gas mark 6.
  2. Place the flours, salt and bicarb in a bowl, stirring to combine.
  3. Using your fingertips, rub in the margarine until the mixture resembles fine breadcrumbs.
  4. Add the sugar and stir to combine.
  5. 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 -just dust with some extra flour!
  6. 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 or bread loaf tin, and shape into a round.
  7. Using a sharp knife, mark the dough into four farls or slice if using bread tin. Brush the surface with a little extra buttermilk, then sprinkle over the oats (or some additional flour).
  8. Bake for approximately 40 minutes. A cake tester should come out pretty much clean when it is ready.
  9. Leave to cool on a wire rack for as long as you can bear. Enjoy!

If you liked this post you might also like this or this.

About Author

I'm Alex, the writer, photographer and creator of The Full Shilling. I started writing as a way to share all my favourite places in Ireland and the list just keeps growing! My aim is that you'll find somewhere new to explore and you'll make some great memories along the way. Happy reading!


  • Fashion Police
    3 years ago

    I love the sound of this bread recipe. I am going to try it on a day I am feeling very brave.

  • Cath BattleMum
    3 years ago

    This sounds very close to Irish soda bread, or are they one and the same. Either way they're great toasted with lashings of Kerry gold!

  • Jordanne Thelifeofaglasgowgirl
    3 years ago

    I would love to try this recipe, I think I'll get my little one involved and make this soon, I always love making new things with him and this sounds delicious.

  • Ger
    3 years ago

    Looks fab and easy enough to do. I wonder would it be nice lightly toasted ? I'm a devil for the toaster and some real butter !!!

  • Natalia
    3 years ago

    I wish I could bake, but I've never had a successful attempt so far! This recipe looks delicious and I might brave another try over Christmas : )

  • Alex Donnelly
    3 years ago

    You definitely should Claire! Such an easy recipe too :)

  • Claire
    3 years ago

    Whoo it sounds delicious. The photo looks great, I could just try some :)

  • Alex Donnelly
    3 years ago

    Good luck, I'm sure you'll love it!

  • Alex Donnelly
    3 years ago

    Oh it's so easy to make and your house will smell amazzzing!

  • Alex Donnelly
    3 years ago

    I hope you get to try it!

  • Alex Donnelly
    3 years ago

    Oh it's so good with loads of butter and real butter too, not that old margarine nonsense!

  • Victoria
    3 years ago

    I'm one of the ones who's never heard of wheaten bread but it sounds delicious. Will definitely try your recipe! Thank you

  • Rhian Westbury
    3 years ago

    I've never made my own bread but I would love to, this sounds like a lovely bread x

  • Lyndsey
    3 years ago

    This bread really sounds delicious. Thanks for the recipe

  • Elizabeth
    3 years ago

    I love the sound of this bread! I bet it would make for excellent toast with lashings of butter. :)

Leave a Reply