Irish Wheaten Bread
A quick, nutty brown wheaten loaf raised with buttermilk and bicarbonate of soda. No yeast, no proving, no kneading.
- Time1 hr 10
- LevelEasy
- Costabout £0.14 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 520kcal
- 40.4gcarbs
- 2.3gof which sugars
- 38.2gfat
- 23.6gsaturates
- 5.7gprotein
- 1.7gfibre
- 1.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Grease a 900 g (2 lb) loaf tin.
- 2
Sift the white flour, bicarbonate of soda and salt into a large bowl, then tip in the wholemeal flour. Rub in the butter with your fingertips until it disappears.
- 3
Stir the treacle into the buttermilk. Make a well in the flour, pour in the buttermilk and mix quickly with a wooden spoon to a soft, wet, sticky dough. Do not overwork it. Add a splash more buttermilk if there is dry flour left.
- 4
Scrape the dough into the tin and smooth the top. Sprinkle over the oats and press them lightly in.
- 5
Bake for 45 to 50 minutes, until well risen and deep brown. It should sound hollow when you tip it out and tap the base.
45 min - 6
Cool on a wire rack wrapped in a clean tea towel for 30 minutes, which keeps the crust soft. Best eaten the same day with butter, and it freezes well sliced.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
