Wheaten Bread Recipe featured in The AGA Magazine

Feb 02, 2009

Tuck into Mrs. Haldane's own delicious recipe for Wheaten Bread.  It is best served with butter on the day it is made, or delicious toasted the next day.  

Ingredients:
Makes 1 Loaf
- 175g (6 oz) wholemeal flour
- 55g (2 oz) pinhead oatmeal 
- 85g (3 oz) porridge oats
- 40g (11/2 oz) caster sugar
- 1/2 tsp salt
- 1 rounded tsp baking soda
- 55g (2 oz) butter
- 300ml (1/2 pint) butter milk

Method:
Mix the dry ingredients together.  Rub in the butter and mix together with the buttermilk.    Place into a well greased 1lb load tin.

2, 3 and 4 oven AGA: place on the grid shelf on the floor of the roasting oven and cook for 25 minutes then transfer to the simmering oven for a further 15-20 minutes.

Wrap in a tea towel to cool.

Pinhead oatmeal (medium ground) can be found in some supermarkets, health food shops or online.