Mary Berry Wheaten Bread Recipe

When I was little, Sunday tea at Aunt Jean’s meant three things: chipped china, a pot of overly strong tea, and wheaten bread fresh from the oven. Still warm, always thick-sliced, always spread with a good wedge of salted butter that melted just a bit too fast.

Years later, when I came across Mary Berry’s wheaten bread recipe, I was stunned at how close it came to that memory. It’s not flashy. It doesn’t rise sky-high or need a proving basket or a fancy sourdough starter. It’s just good, honest bread — dense, slightly sweet, and wholesome. The kind you eat with soup or toast with jam or honestly, just sneak a slice of when no one’s looking.

This is the sort of recipe you pass on. Let’s bake.

Ingredients List

• 2 cups whole wheat flour
  For that nutty, wholesome base. Gives the bread its heart.
• ½ cup all-purpose flour
  Softens things up a bit. Too much whole wheat and it gets a bit heavy.
• ½ cup + 2 tbsp old-fashioned oats
  Texture, chew, and that toasted flavour on top. A must.
• 1 tsp baking soda
  Not baking powder — soda is key here for the rise and the slight tang.
• 1 tsp salt
• 1 cup buttermilk
  I sometimes cheat with milk and lemon juice. Works in a pinch.
• 1 tbsp brown sugar
  Just a kiss of sweetness.
• 2 tbsp melted butter
  Richness, depth — and easier than trying to rub in cold butter.

How To Make It

1. Preheat your oven to 350°F (175°C). Grease a loaf tin with butter — properly, in the corners too.
2. Roughly blitz the oats in a food processor. Don’t turn them to dust — you want a mix of fine and coarse.
3. In a big bowl, mix the flours, ½ cup of the oats, baking soda, and salt. Give it a proper whisk — I use a fork most days, to be honest.
4. In a separate bowl, whisk together the buttermilk, brown sugar, and melted butter. Try not to forget to melt the butter first, like I often do.
5. Stir wet into dry. Don’t overthink it — it should be thicker than cake batter but not stiff like a dough. Rustic is the goal.
6. Scrape into the loaf tin and smooth the top gently. Sprinkle over the remaining oats — they’ll toast up golden and give it that nice top.
7. Bake for 45–50 minutes, until a skewer comes out clean and the top feels firm. It might crack — that’s a good sign.
8. Cool in the tin for 15 minutes, then turn it out. You should wait, but I almost always cut the end off while it’s still warm and smear it with salted butter. It’s impossible not to.

Common Mistakes

Why is my bread too heavy?
You might’ve overmixed it or used all whole wheat flour. Trust the blend.

Why does it taste metallic or bitter?
Old baking soda or not enough acid in the buttermilk. I learned this the hard way once with a flat, weird-tasting loaf.

Can I skip the oats?
Technically… but it won’t be wheaten bread. The oats make it what it is.

Why did it sink in the middle?
Most likely underbaked. Ovens lie. Use a skewer. Trust your gut and your nose.

Storage & Reheating Tips

Counter:
Once fully cool, wrap in a tea towel or cling film. Keeps well for 3 days.

Freezer:
Slice, wrap individually, then freeze. Toast straight from frozen — it’s brilliant.

To reheat:

• Toaster: My favourite — crisp outside, soft inside.
• Oven: Wrap in foil, 10 minutes at 350°F.
• Microwave: One slice, 10 seconds. Any longer and it gets rubbery.

What To Serve With It

• Homemade soup — carrot and coriander or a chunky leek and potato.
• Cheddar and apple slices — the salt and sweet balance each other so well.
• Rhubarb jam — if you know, you know.

FAQs

Can I make this gluten-free?
Not really — wheat and oats are central here. You’d need a whole new recipe.

What can I use instead of buttermilk?
Use regular milk with a tablespoon of vinegar or lemon juice. Let it sit for 10 mins.

Can I add seeds or fruit?
Absolutely. Sunflower seeds, raisins, even chopped dates — just don’t go overboard or it won’t hold together.

Is this more sweet or savoury?
Somewhere in the middle. It leans sa

Try More Recipes:

• Mary Berry Madeleine Recipe
• Mary Berry Mincemeat Muffins
• Mary Berry Parmesan Biscuits