Auntie Dot's Wheaten Bread
The Crone is sitting eating her Auntie Dot’s wheaten bread, made from a recipe which, to the best of the Crone’s knowledge, was first printed in the Rathfriland Pre-School Playgroup Cookery Book circa 1994. The Crone’s cousin Jenny Bell edited the book, which the entire Crone connection still uses almost daily. The Crone’s copy is tattered,torn and covered in butter and she treasures it.
Here, by popular demand is Auntie Dot’s recipe, which the Crone used yesterday to bake the bread for her New Year’s brunch and served with butter, smoked salmon and lemon. Yum. To the Crone, it tastes like home.
Auntie Dot’s Wheaten Bread
2 cups self raising flour
2 cups whole wheat flour
1/4 cup sugar
1 1/2 tsp baking soda
1 1/2 tsp salt
2 cups buttermilk
1/4 cup cooking oil
In a large bowl, measure flours, sugar, baking soda and salt. Mix together and make a well in the center. Pour buttermilk and cooking oil into well. Stir just to moisten. Scrape into a large greased and line loaf tin (or just dollop it down on a piece of parchment paper) and bake at 350 degress F for an hour. Cool, slather with butter and eat.
Glad you are still enjoying it – there’s nothing to beat Irish wheaten bread – easy to make and a treat to eat. If you can’t get buttermilk (which is very expensive in England) try this – it’s just as good
add 2tablespoons (30ml) clear vinegar to 2 measure cups (500ml) milk
Could send you the original (Irish) granny’s recipe (with my tweaking ) if you like.
Auntie Dot
Does Auntie Dorthy know you posted her recipe? Aunty Lillian (my mom) told me about your blog. I think she was talking to your dad this weekend. Sound like he and uncle Ronnie have a bad flu. I hope they get well soon.
Happy New Year to you.
Your cousin, Andrew
Ooops! I just noticed Aunty Dot’s comment above. Gillian, the kids, and I will have to try this famed recipe.
Cheers, Andrew
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