Wheaten Bread Recipe Rachel Allen Food

PERFECTLY MOIST IRISH WHEATEN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a shallow baking pan with cooking spray.
• Sift together the bread flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl. Cut the margarine into the flour mixture until pieces are nearly indistinguishable. Make a well in the center of the mixture and pour in the oil and buttermilk. Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface. Lightly knead the dough for no more than 1 minute. Place the dough into the prepared pan; pat down and around to form a round loaf. Cut a cross into the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk; sprinkle 1 teaspoon sugar over the top of the loaf.
• Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F (190 degrees C); rotate pan and bake another 30 minutes.
• Allow loaf to cool on a wire rack before slicing.

TRADITIONAL IRISH WHEATEN BREAD (BROWN SODA BREAD) RECIPE

Steps:

• Heat the oven to 400 F (200 C or Gas Mark 6).

WHITE YEAST BREAD

Steps:

• In a measuring cup, mix the sugar with a 1/2 cup of the warm water and yeast and let stand in a warm place for 5 minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand.
• In a large bowl, sift together the flour and salt. Rub in the butter, and make a well in the center. If using olive oil instead of butter, pour the olive oil into the remaining 1 1/2 cups water. Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary.
• Knead the mixture until the dough is smooth and springy to the touch, about 10 minutes. If kneading in an electric food mixer with a dough hook, 5 minutes is usually long enough.
• Put the dough in a large oiled bowl. Cover the top tightly with plastic wrap, and place somewhere warm to rise, until it is doubled in size. This may take up to 2 or even (on a cold day) 3 hours.
• Preheat the oven to 425 degrees F.
• When the dough has more than doubled in size, punch down, and knead again for 2 to 3 minutes. Leave to relax for 10 minutes before you begin to shape the bread.
• Shape the bread into loaves or rolls, and then transfer to a baking tray, and cover with a clean tea or dish towel. Allow to rise again in a warm place for 20 to 30 minutes, until the shaped dough has again doubled in size. When the dough has fully risen, it should leave a dent when you gently press the dough with your finger.
• The bread is full of air at this point, and therefore very fragile, gently brush the loaf with egg wash and sprinkle with poppy or sesame seeds, if using, or dust lightly with flour for a rustic-looking loaf.
• Bake in the oven for 30 to 45 minutes for a loaf, depending on its size, or 10 to 15 minutes for rolls, Turn the heat down to 400 degrees F, after 15 minutes for the remaining baking time. When baked, the bread should sound hollow when tapped on the base. Transfer the loaf to a wire rack to cool.

SHANACHIE WHEATEN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Combine all dry ingredients in one bowl.
• Add eggs slowly, while stirring.
• Add buttermilk while mixing.
• If making this by hand, knead for 8 minutes. If using a blender or stand mixer, follow the directions for your unit to knead bread dough.
• NOTE: be certain to incorporate all the ingredients in the bottom of the bowl.
• Remove from Bowl and split into 16 balls (for 1 loaf recipe, split into 2 balls).
• Proof for 20 minutes.
• Turn out into a floured sheet pan with sides.
• Form into a sheet and rub with butter.
• Sift and dust with flour.
• Bake for 60 minutes or until bread ounds hollow when tapped.

RACHEL ALLEN'S IRISH SODA BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C or mark 8).
• Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pout in most of the buttermilk, leaving about ¼ cup (50 ml) in the measuring cup. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don't knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky.
• When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1½ inches (4 cm) thick and cut a deep cross in it. Place on a baking sheet. (I lined mine with parchment paper.).
• Bake for 15 minutes. Turn down the heat to 400 degrees F (200 degrees C or gas mark 6) and bake for 30 minutes more. When done, the load will sound slightly hollow when tapped on the bottom and be golden in color.
• Rachel recommends turning the bread upside down for the last 5 minutes.