Mary Berry’s Wheaten Bread is made with whole wheat flour, fine salt, baking soda, and buttermilk. This traditional Wheaten Bread recipe creates a delicious loaf that takes about 1 hour and 15 minutes to prepare and can serve up to 4-6 people.
Ingredients Needed
- 4 1/2 cups (500 grams) whole wheat flour
- 1 1/2 teaspoons fine salt
- 1 1/2 teaspoons baking soda
- 2 1/4 cups (500 milliliters) buttermilk
How To Make Wheaten Bread
- Prepare the Oven: Preheat the oven to 400°F (200°C or Gas Mark 6).
- Mix Dry Ingredients: In a large bowl, combine 4 1/2 cups (500 grams) of whole wheat flour, 1 1/2 teaspoons of fine salt, and 1 1/2 teaspoons of baking soda.
- Add Buttermilk: Stir in 2 1/4 cups (500 milliliters) of buttermilk to form a loose dough.
- Knead Dough: Lightly flour a clean work surface. Turn out the dough and knead gently a few times until smooth.
- Shape and Slash: Shape the dough into a ball, flatten it to about 2 inches (5 cm) thick, and lightly slash the surface in an X shape.
- Bake: Place the dough on a greased baking sheet and bake for 30 to 35 minutes, until well-risen and light brown.
- Cool: Remove the loaf from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Recipe Tips
- Use Room Temperature Buttermilk: For best results, ensure the buttermilk is at room temperature before mixing. This helps the dough come together more easily and improves the bread’s texture.
- Don’t Over-Knead: Knead the dough gently and just enough to combine the ingredients. Over-kneading can make the bread dense and heavy.
- Slash the Dough Deeply: Make the X shape on the dough deep enough to ensure it cooks evenly and rises properly. This also helps the bread bake more uniformly.
- Check for Doneness: Use a skewer or knife to test if the bread is cooked through. If it comes out clean, the bread is done; if not, bake it a bit longer.
- Cool Completely Before Slicing: Let the bread cool on a wire rack for at least 30 minutes before slicing. This allows the bread to finish setting and makes it easier to cut without falling apart.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover wheaten bread cool to room temperature. Then wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 1 week.
- Freeze: If you want to freeze the bread, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight.
- Reheat: Preheat the oven to 350°F (175°C). Place the bread on a baking sheet and cover it loosely with foil to prevent drying out. Heat for about 10 to 15 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 slice (based on 4-6 servings)
- Calories: 180
- Total Fat: 1.5g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 280mg
- Potassium: 250mg
- Total Carbohydrate: 34g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Lentil Shepherd’s Pie
- Mary Berry Ham And Leek Pie
- Mary Berry Cranberry Cake
- Mary Berry Creme Caramel
Mary Berry Wheaten Bread Recipe
Description
Mary Berry’s Wheaten Bread is made with whole wheat flour, fine salt, baking soda, and buttermilk. This traditional Wheaten Bread recipe creates a delicious loaf that takes about 1 hour and 15 minutes to prepare and can serve up to 4-6 people.
Ingredients
Instructions
- Prepare the Oven: Preheat the oven to 400°F (200°C or Gas Mark 6).
- Mix Dry Ingredients: In a large bowl, combine 4 1/2 cups (500 grams) of whole wheat flour, 1 1/2 teaspoons of fine salt, and 1 1/2 teaspoons of baking soda.
- Add Buttermilk: Stir in 2 1/4 cups (500 milliliters) of buttermilk to form a loose dough.
- Knead Dough: Lightly flour a clean work surface. Turn out the dough and knead gently a few times until smooth.
- Shape and Slash: Shape the dough into a ball, flatten it to about 2 inches (5 cm) thick, and lightly slash the surface in an X shape.
- Bake: Place the dough on a greased baking sheet and bake for 30 to 35 minutes, until well-risen and light brown.
- Cool: Remove the loaf from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
- Use Room Temperature Buttermilk: For best results, ensure the buttermilk is at room temperature before mixing. This helps the dough come together more easily and improves the bread’s texture.
- Don’t Over-Knead: Knead the dough gently and just enough to combine the ingredients. Over-kneading can make the bread dense and heavy.
- Slash the Dough Deeply: Make the X shape on the dough deep enough to ensure it cooks evenly and rises properly. This also helps the bread bake more uniformly.
- Check for Doneness: Use a skewer or knife to test if the bread is cooked through. If it comes out clean, the bread is done; if not, bake it a bit longer.
- Cool Completely Before Slicing: Let the bread cool on a wire rack for at least 30 minutes before slicing. This allows the bread to finish setting and makes it easier to cut without falling apart.
Mary Berry Wheaten Bread Recipe