Irish Wheaten Bread is a staple in the Irish and Northern Irish repertoire of cuisine.

00:00 Intro
01:41 Blend for Irish Plain Flour
02:10 Blend for Irish Wholemeal Flour
02:31 Mixing of Irish Wheaten Bread
03:35 Conclusion

Ceallach's Blend for Irish White Plain Flour
1500 g All Purpose Flour
500 g Cake Flour.

Blend together and store in an air tight container.

Ceallach's Blend for Irish Wholemeal Flour
908 g Whole Wheat Flour
112 g Raw Wheat Germ
256 g Wheat Bran Flakes

Blend together and store in an airtight container.

Irish Wheaten Bread

INGREDIENTS
0.66 kg all purpose flour
297 grams Whole meal Flour
136 grams pinhead oats
167 grams rolled oats
30 grams Baking Soda
6.67 grams coarse salt
1.96 kg lowfat buttermilk

Preheat oven to 400° F / 204° C

In a large bowl, mix together flours, steel-cut oats, rolled oats, salt and sodium bicarbonate (baking soda). Mix well with your hands.

Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, using a wooden spoon or rubber spatula, stir buttermilk into flour mixture. This should take no more than a minute at most. Dough will be quite moist.

Add approx. 1kg of batter to each of the 23 x 13cm (9x5inches) pans. Top batter of each loaf with pinhead and/or rolled oats.

Place in the oven and bake for 20 minutes. Turn pans around and bake for another 20 minutes until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

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