Belfast Bakery Wheaten Bread

Name: Belfast Bakery Wheaten Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Northern Irish
Ingredients: 350 g coarse wholemeal flour; 150 g plain white flour; 40 g Rolled oats; 1.5 tsp bicarbonate of soda; 1 tsp Fine sea salt; 40 g salted butter; 25 g soft light brown sugar; 1 tbsp black treacle; 400 ml Buttermilk

A classic Belfast bakery wheaten (wholemeal soda bread) loaf, featuring a nutty crumb, tender texture, and a crust dusted with rolled oats.

🇬🇧United Kingdom· Belfast

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 8
Difficulty: Easy
Calories: 215 kcal

Ingredients

0 of 9 gathered

Servings

350 g coarse wholemeal flour — traditional coarse stoneground
150 g plain white flour — sifted
40 g Rolled oats — divided into 30g for dough and 10g for topping
1½ tsp bicarbonate of soda — crushed to remove lumps
1 tsp Fine sea salt — table salt is suitable
40 g salted butter — chilled and diced
25 g soft light brown sugar — adds classic mild sweetness
1 tbsp black treacle — for depth of flavour and colour
400 ml Buttermilk — traditional cultured buttermilk

Equipment

•900g (2lb) loaf tin
•baking paper
•large mixing bowl
•measuring jug
•wire cooling rack

Nutrition

Per serving, approximate

Calories: 215 kcal
fat: 5 g
carbs: 36 g
fibre: 4 g
protein: 6 g
calories: 215 kcal

Instructions

1
Preheat the oven to 190C (170C fan).
2
Grease a 900g (2lb) loaf tin and line the base with baking paper.
3
Add wholemeal flour, plain flour, 30g rolled oats, bicarbonate of soda, and salt to a large bowl.
4
Rub in the diced butter with your fingertips until evenly combined with the flour.
5
Stir in the soft light brown sugar until evenly distributed.
6
Whisk the black treacle into the buttermilk in a measuring jug.
7
Pour the buttermilk mixture into the dry ingredients.
8
Mix swiftly with a wooden spoon until a thick, wet dough forms.
9
Spoon the dough into the lined tin and smooth the surface gently.
10
Scatter the remaining 10g of rolled oats over the top.
11
Bake for 40 to 45 minutes until well risen and the bottom sounds hollow when tapped.
12
Turn out onto a wire rack, wrap loosely in a tea towel, and cool.

Chef's tips

Do not overwork the dough once the buttermilk is added, or the bread will turn out heavy. Sifting the bicarbonate of soda prevents bitter specks in the crumb. Wrapping the warm loaf in a clean tea towel softens the crust so it slices easily without crumbling.

Ingredient substitutions

buttermilk → 400ml whole milk mixed with 2 tbsp fresh lemon juice and rested for 10 minutes
black treacle → honey or dark muscovado sugar
salted butter → baking block or cold unsalted butter with a pinch of extra salt

Storage

Store the cooled loaf in an airtight bread crock or tin at room temperature for up to four days.

Reheating

Toast individual thick slices on a hot dry pan or in a toaster until lightly crisp and warm.

Common mistakes to avoid

•Overmixing the wet dough, which knocks out the gas produced by the soda and makes the bread dense
•Leaving the batter sitting before baking, which reduces the rising power of the bicarbonate of soda
•Slicing the loaf while hot, which causes it to tear and crumble

Serving suggestions

Cut into thick slices and spread generously with salted butterServe alongside a hot bowl of traditional Ulster vegetable soupTop with smoked salmon and a squeeze of fresh lemon