THE Wheaten Bread

I was just baking some Wheaten Bread this morning and the thought struck me that I hadn’t shared my recipe on the olde blog and a few folks have requested this recipe recently, it’s so much easier to refer folks here than to write or print it out a few times over.

I’ve been baking this Wheaten Bread since I got married and loads of people have begged asked me for this recipe.  I think it’s fairly authentic Irish Wheaten Bread but it certainly far excells the stuff we buy in the shops here for sure.

Here goes

Wheaten Bread.

300gms flour

375gms Wheaten meal

150gms margarine

1 pint buttermilk

10mls baking soda

5ml salt

40 mls sugar.


Grease 2 loaf tins.  Sieve flour, salt & baking soda into a bowl.  Add wheaten meal and sugar.  Melt margarine and add.  Mix to a soft dough with the buttermilk.  Pour into 2 loaf tins.  Bake until golden brown.  Approx 30-35 minutes at 180 C.


Sorry the quantities are old measure but it was an old school recipe and I never did get round to converting it.



15 thoughts on “THE Wheaten Bread

  1. Ann it’s just Wholemeal flour – I think that’s just another symptom of an older recipe 🙂

    I use medium wholemeal but if you prefer a coarse bread you can of course use the coarse wholemeal.

  2. As I recall I think it was the difference between baking powder and baking soda. I don’t know what the difference is but it’s big 😆

  3. Elaine B – I did that exact thing last night, we were invited out for tea and I took a loaf and a pot of home-made jam to go along! I thought it was a nice little gift for someone who wouldn’t be into baking 🙂

  4. I tried to make the bread using wholemeal and it didn’t turn out good, is there something else ‘meal’ form I am not using. Wheaten meal is different?
    I remember in Ireland getting really dark moist wheaten any ideas on this?

    1. Hi Julie – sorry it didn’t work for you, the flour I use is called here (in Northern Ireland) Medium Wholemeal flour so it sounds like you are right. Some of my friends made the mistake of using Baking “powder” instead of Baking “Soda” – it must be Baking Soda, other than that I’m not sure what happened your loaves! Let me know if you try it again!

  5. Sorry this didn’t work for you Shutterbug29 but I’m guessing there must have been something wrong as this recipe certainly doesn’t turn out dry. I tend not to use it the first day out of the oven as it would crumble with freshness but use it the second day, it would stay fresh for 4-5 days for me. I hope you try again.

  6. Hello from Illinois.I am hoping someone can help me with a recipe question. My kids got me a lovely irish cookbook for my birthday and a recipe calls for plain flour (all purpose) and wheaten flour. What is wheaten flour for this recipe? I think wholemeal flour is whole wheat flour more coarsely ground like graham flour. As Americans believe only Americans exist I cannot find a correct answer to a European question. I think it might be fine ground whole wheat flour but I just don’t know.Can someone please help? Otherwise I will have to catch a plane to Ireland to find out. Might not want to come home then. Ha ha Thank you in advance.God Bless

    1. I think for the recipe listed wholemeal flour or fine ground whole wheat flour would both do. I really don’t know the difference but even here I just buy the closest I can get!!

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