Irish Wheaten Bread


(0 votes) 0 0

The secret to this tender bread is in your hands: don't overwork the dough--just lightly knead it.

Shared by


  • 2 C. all-purpose flour
  • 2 C. whole-wheat flour
  • 2 Tbs. sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 Tbs. chilled stick margarine, cut into small pieces
  • 1 1/3 C. low-fat buttermilk
  • 2 egg whites
  • Vegetable cooking spray

Our Readers Also Loved


Combine first 5 ingredients in food processor and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds. Combine buttermilk and egg whites; stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface and lightly knead about 10 times.

Pat the dough into an 8-in. round cake pan coated with cooking spray, and cut a 1/4-in. deep X in top of the dough. Bake at 375 degrees for 45 minutes or until lightly browned. Remove bread from pan and let cool completely on a wire rack. Cut bread into wedges.

Yield: 12 servingsĀ 

Around The Web