Mary Berry Wheaten Bread
Mary Berry Wheaten Bread is a classic wholemeal soda-style loaf, traditionally made without yeast. Instead, it relies on bicarbonate of soda and buttermilk for lift, giving it a tender crumb and slightly tangy flavour. This bread is denser than white loaves but pleasantly moist and satisfying.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 8
- Category: Bread
- Method: Baking
- Cuisine: British
Ingredients
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Wholemeal flour: 450 g
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Plain flour: 50 g
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Bicarbonate of soda: 1 teaspoon
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Salt: 1 teaspoon
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Light brown sugar: 1 tablespoon
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Buttermilk: 400 ml
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Vegetable oil or melted butter: 1 tablespoon
Instructions
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Preheat the oven – Heat the oven to 200°C (180°C fan) and line the loaf tin with parchment.
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Mix the dry ingredients – Add wholemeal flour, plain flour, bicarbonate of soda, salt, and brown sugar to a bowl and stir well.
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Add the liquid – Pour in the buttermilk and oil, mixing gently until a soft, thick batter forms.
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Transfer to the tin – Spoon the mixture into the prepared loaf tin and smooth the top lightly.
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Bake until set – Bake for 35–40 minutes, until the loaf is well risen and sounds hollow when tapped underneath.
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Cool before slicing – Turn out onto a wire rack and allow to cool fully so the crumb sets properly.
Find it online: https://maryberrycooks.co.uk/mary-berry-wheaten-bread/