Fermanagh Buttermilk Wheaten Loaf
A hearty, dense wholemeal soda loaf enriched with butter and buttermilk, baked with a crisp, oat-crusted top.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •900g (2lb) loaf tin
- •Baking parchment
- •Large mixing bowl
- •Wire cooling rack
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 6 g
- carbs
- 44 g
- fibre
- 5 g
- protein
- 7 g
- calories
- 260 kcal
Instructions
- 1
Preheat the oven to 200C (180C fan) and line a 900g loaf tin with greaseproof paper.
- 2
Combine the coarse wholemeal flour, plain white flour, rolled oats, sifted bicarbonate of soda, and sea salt in a large bowl.
- 3
Stir in the soft dark brown sugar, breaking down any clumps with your fingers.
- 4
Rub the chilled diced butter into the dry flour mixture using your fingertips until it resembles coarse meal.
- 5
Whisk the black treacle into the buttermilk in a separate jug until evenly blended.
- 6
Make a well in the dry ingredients and pour in the buttermilk mixture.
- 7
Stir quickly with a wooden spoon just until a wet, soft dough comes together without overworking.
- 8
Spoon the dough into the lined loaf tin and gently level the surface.
- 9
Brush the top lightly with a splash of buttermilk and scatter the extra rolled oats over the top.
- 10
Bake in the centre of the oven for 40 to 45 minutes until dark golden and hollow sounding when tapped.
- 11
Turn the loaf out onto a wire rack and wrap it loosely in a clean tea towel to cool.
Chef's tips
Handle the dough as swiftly and gently as possible once the buttermilk meets the bicarbonate of soda. Wrapping the baked loaf in a clean tea towel while it cools traps steam and keeps the crust soft enough to slice cleanly without crumbling.
Ingredient substitutions
- buttermilk → 400 ml whole milk mixed with 1 tbsp fresh lemon juice, left to stand for 5 minutes
- black treacle → honey, dark molasses, or golden syrup
- rolled oats → pinhead oats or wheat bran
Storage
Store the cooled loaf wrapped in greaseproof paper inside a bread bin at room temperature for up to three days.
Reheating
Toast thick slices under a hot grill or in a toaster until crisp and golden.
Common mistakes to avoid
- •Kneading or overworking the dough, which develops gluten and results in a heavy, tough loaf.
- •Using expired bicarbonate of soda, resulting in a flat loaf with no rise.
- •Slicing the bread while piping hot, causing the interior crumb to become gummy.
Serving suggestions
Cooked Fermanagh Buttermilk Wheaten Loaf?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from County Fermanagh and the Lakelands
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
