Perfectly Moist Irish Wheaten Bread

My partner is from Northern Ireland and we had been buying Wheaten bead when it was available in Marks & Spencers foodhall. Which was only occasionally as its obviously in high demand. I made this bread following the recipe diligently and wow! This tastes better than the one we were buying. He absolutely loved it, saying it tasted like home. Another loaf is currently in the oven.Thank you so much for this recipe.

Made it for a friend from NI - he hasn't tried it yet but it seems fairly dry. *shrug*

I liked this. At first bite, I wasn't sure what to think. I have never made an Irish bread. It sort of tasted like a beer bread, but then it wasn't quite sweet like one. It was more like a giant buttery and crunchy biscuit. I loved the crunchy outer coating and the inside was nice and soft. Later, I am going to try to cut each 1/4 or wedge into about 5 slices using my bread knife and guide. Unless one has a toaster oven, and could lay the slices flat, I am not sure how this would be toasted though. It might be easier after refrigerating. This is an extremely filling type bread. I will probably attempt it again, but more for something like St. Patrick Day. I found another recipe on here, basically the same, but fits in a 9x5 loaf pan for everyday. I flattened this to the size I wanted it for slicing, before baking. Note, though, it will puff up a little but it will widen to about double the size it went in the oven! Unlike some recipes I did follow this near exact with the good reviews. Only change was subbing salted butter for margarine, kneading directly in the bowl, and baking on parchment. It did take the full hour to bake.

Best bread ever! When this came out off the oven, I ignored the part about waiting for it to cool down. The crust is crispy and thick and the inside is moist and delicious. The bread is crubly, and the bottom is very hard, but sooo good! I only used 2 Tbsp of butter, and after reducing the temperature baked for 20 minutes. It came out a perfect, golden brown. *Update: I accidentally forgot the 3/4 c. whole wheat flour! I also put in slightly less than 1/4 c. oil, and still only 2 Tbsp. butter. However, the bread was still perfect and moist! I had to put it in a round cake pan because the dough was more like a batter. I did cook it for less time-about 40 min.

Best bread ever! When this came out off the oven, I ignored the part about waiting for it to cool down. The crust is crispy and thick and the inside is moist and delicious. The bread is crubly, and the bottom is very hard, but sooo good! I only used 2 Tbsp of butter, and after reducing the temperature baked for 20 minutes. It came out a perfect, golden brown. *Update: I accidentally forgot the 3/4 c. whole wheat flour! I also put in slightly less than 1/4 c. oil, and still only 2 Tbsp. butter. However, the bread was still perfect and moist! I had to put it in a round cake pan because the dough was more like a batter. I did cook it for less time-about 40 min.

Very very happy with the results. It came out perfect just like the submitter said it would. This bread has a wonderful hearty texture and natural nuttyness from the whole wheat. As suggested by another reviewer I used only 2 T. butter and 1/8 c. oil also only 1 tsp. salt and no sugar with outstanding results. It smelled amazing while it baked and tasted delicious after it cooled a bit and the next day toasted. This recipe is a winner! ** Update ** I have made this bread more times than any other recipe on this site. I have added varying combinations of seeds, nuts, and dried fruits (be creative) mix seeds, nuts, and/or dried fruits into the dry ingredients. This recipe is adaptable as long as you stay with the original amounts of flours, b. soda and buttermilk. This recipe deserves more than 5 stars!!