Granny Mary’s Wheaten Bread
Perfect with a cup of tea
SERVES
18
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
75
MINUTES
Ingredients
1kg (2 1/4lb) wholemeal flour
200g (7oz) porridge oats
25g (1 tbsp) salt
15-20g (3-4 tsp)/15-20g bread soda
2 eggs
100ml (3 1/2oz) olive oil
75ml (3 tbsp) treacle
50g (3 tbsp) caster sugar
110g (6 tbsp) coarse pinhead oatmeal
1200 ml buttermilk
75g mixed sunflower and pumpkin seeds
Equipment
1 large rectangular tin with edges 32cm/13 inch (length) x 23cm/9 inch (width) x 5cm/2 inch in depth
Method
Preheat the oven to 175˚C/325˚F/Gas Mark 3.
Oil the sides and base of the tin and line with parchment paper.
In a large bowl mix flour, oats, salt, bread soda, sugar and pinhead together and mix by hand until combined. In another bowl whisk the eggs add the treacle and olive oil and buttermilk.
Whisk to combine. Make a well in the centre of the dry ingredients, pour in the wet ingredients and mix to a soft dough.
Pour the mix into the lined tin. Sprinkle with 75g of mixed seeds.
Bake in the preheated oven for 75 minutes.
Remove from oven take out of tin and bake for 10 more minutes. Cool on a wire rack.
Best served warm with some unsalted butter.
Adapted from Killeavy Castle Estate (August 2022)
