Another Loaf of Wheaten Bread

Hello from Ten Gables Cottage,

After church today, I decided to try a different wheaten bread recipe. I got this one off the Internet at allrecipes. It is very much different from the one I made last week (check out older posts). This one has margarine and vegetable oil both in it and is baked in a ball shape with a cross indention on top, buttermilk spread over it and sprinkled with a little sugar. The crust is
really, really good---a deep crisp crust. The bread is not as dense as the first recipe.

Here it is with a slice just ready for me to sample and I did! It was delicious. But did it taste like the Northern Ireland Wheaten Bread? Not really! It must be the difference in flour there and here.

However, I do recommend both these breads---the first recipe was chewy and satisfying and this one is lighter with a great crust. So here is the recipe if you want to try it. Both are quick to mix up, the first recipe being the quickest. This one has a longer baking time.

Wheaten Bread #2

1 cup bread flour

2 3/4 cups whole wheat flour

1 and 1/4 tsp. salt

1 and 1/4 tsp. baking soda

2 tsp. white sugar

1/4 cup margarine

2 cups buttermilk

1/4 cup vegetable oil

1 Tb. buttermilk

1tsp. sugar

Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray. Sift dry ingredients in bowl. Cut in the margarine until mixture is just coarse. Make a well in the center and add oil and buttermilk. Stir until moistened. Move dough to lightly floured surface and knead one time only.

Put dough in a round ball on the baking sheet. Cut a cross into the top with a finger. Brush with buttermilk and sprinkle with sugar. Bake at 400 for 30 minutes. Reduce heat to 375 degrees and bake another 30 minutes, rotating pan .

Happy baking! A good thing to do on a winter day! I will be eating Wheaten bread with soup and cheese tonight!