Irish Wheaten Bread

Go on, go on, go on, go on, go on.
— Mrs. Doyle, Father Ted
wheatendough

Let me start off by first saying this is the second best thing to come from Ireland, after my husband, but a very close second. I have to say from experience after a night out with friends nothing is better in the morning than toasted wheaten bread with cheese or better yet in a full Ulster Fry, but I will save that for another day. 

This bread is delicious and wheaty and so rich, and more importantly so easy to make. 

Sift all your dry ingredients (grate or cut your butter in until it blends in with other dry ingredients) into a large bowl and create a well in the center. Then pour in all your wet ingredients and mix it all together until everything is moist. Then knead the dough on a floured surface for about a minute. Now take your dough and either put it in a loaf pan or just leave it to free form. Cut a cross into your free form or a long line the length of the loaf. Then brush a small amount of buttermilk and sprinkle with the oatmeal of your choice. I am fairly sure this last step is unnecessary, but I have never seen any wheaten bread without it so why ruin a good thing? Bake for 30 minutes at 400°F for 30 minutes then drop the bread to the lower rack and bake for another 30 minutes at 350°F . The goal at the end is to have a nice hollow sounding loaf when you knock on it.

irishwheatenbread

Once your loaf is cool slice it up and enjoy (it is best toasted and it is crumbly). It is delicious with cheese, butter, soup, really almost anything. And to get the real authentic Irish experience imagine Mrs. Doyle and Father Ted pushing you to have a second slice. 

1 cup bread flour

2 3/4 cups whole wheat flour

1 1/4 teaspoons salt

1 1/4 teaspoons baking soda

1 tablespoon brown sugar

1/4 butter

2 cups buttermilk

1/4 cup vegetable oil

buttermilk to coat outside of loaf and oatmeal for sprinkling