Wheaten Bread
User Reviews
5
Wheaten Bread
Description
The Wheaten Bread recipe uses primarily whole-wheat flour complemented with all-purpose flour and wheat bran to create a dense, textured bread without yeast. Baking soda serves as the leavening agent, reacting with the buttermilk's acidity to help the bread rise and become tender. The dough is mixed gently to avoid toughness and shaped into a round loaf, scored with a cross on top for traditional appearance.
Baking at a high temperature ensures a golden crust forming while the interior remains moist and soft. The wheat bran adds texture and a nutty flavor. The buttermilk contributes acidity and richness to the bread, which balances the hearty wheat flavors.
This bread works well for slicing alongside soups, stews, or for toasted breakfast slices. It can also be baked in a loaf pan if a different shape is preferred. Cooling for at least 30 minutes after baking is important to stabilize the crumb and prevent crumbling when slicing.
When making the bread, substituting all-purpose flour or varying the wheat flour ratio is possible, making the recipe adaptable. This bread contains no preservatives and is best consumed within two days or toasted if stored longer. Slight variations like using honey instead of sugar can adjust flavor profile.
Ingredients
- 2 ¼ cups whole-wheat flour (350g)
- ¼ cup all-purpose flour (50g)
- ¼ cup wheat bran (wheat germ or substitute more ap flour) (50g)
- 1 teaspoon baking soda
- 1 teaspoon white sugar
- ½ teaspoon salt
- 1 ¼ cups buttermilk 300ml (or milk with 1 tablespoon lemon juice or white vinegar stirred in), plus a tablespoon extra for brushing
Instructions
- Preheat the oven to 430°F/220°C. Lightly grease a baking sheet with oil.
- Add all ingredients except the buttermilk to a large bowl and whisk to combine.
- Add the buttermilk and mix to combine, but take care not to overwork the dough.
- Form the dough into a ball and place onto the baking sheet. Flatten it out slightly and cut a cross on the top, halfway through the dough.
- Brush the top with the extra buttermilk and bake in the oven for 30 minutes or until risen and golden.
- Allow to cool on a wire rack for 30 minutes before cutting.
Notes
- This recipe can use all-purpose flour if whole wheat isn’t available, adjusting total flour weight accordingly.
- Buttermilk can be homemade by adding lemon juice or white vinegar to milk and letting it curdle before use.
- Handle the dough gently to avoid overworking, which would make the bread tough.
- Allow the bread to cool for at least 30 minutes on a wire rack before slicing to prevent crumbling.
- The bread is best eaten fresh within two days; toasted slices remain tasty beyond that.
- For a different flavor, substitute sugar with honey in the dough.
- The bread can also be baked in a loaf pan instead of a baking sheet if desired.
- Adding wheat germ, if available, enhances the traditional flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 424mg | 18% |
| Potassium | 216mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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