Una Grant's Wheaten Bread

My mum has been making this wheaten soda bread on a daily basis for the last 30 years - in fact, maybe longer than that! Recently, she started sprinkling the dough with sesame and pumpkin seeds, which adds a delicious nutty flavor to it. Lightly butter and serve with soup, smoked salmon, or cheese. Wheaten bread is best eaten within a day or lightly toasted the next day. It freezes really well for up to a month.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 212 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 ½ cups whole wheat flour
• 1 ¾ cups buttermilk
• 1 tablespoon sesame seeds, or more to taste (Optional)
• 1 tablespoon pumpkin seeds, or more to taste (Optional)

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly flour a 2-pound loaf pan.

Step 2

Sift whole wheat flour, baking soda, and salt into a large bowl. Stir in buttermilk gently. Bring dough together using your hands. Sprinkle sesame seeds and pumpkin seeds over the dough; toss dough around the bowl a few times to coat with seeds. Transfer to the prepared loaf pan.

Step 3

Bake in the preheated oven until top is browned and the loaf sounds hollow when tapped on the bottom, about 40 minutes. Wrap loaf in a clean dish towel and let cool completely, about 30 minutes.