Auntie Dot’s Irish wheaten bread recipe

Auntie Dot's Wheaten Bread
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.

Published by Liz Barron

Returned US Peace Corps Volunteer (Armenia 17-19). Permanent address in Washington DC. Deep roots in Northern Ireland and persistent Belfast accent. Blogger, cook, painter, mother, grandma, Scrabble-player and enthusiastic world traveller.

11 thoughts on “Auntie Dot’s Irish wheaten bread recipe

  1. 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

  2. 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

  3. Ooops! I just noticed Aunty Dot’s comment above. Gillian, the kids, and I will have to try this famed recipe.

    Cheers, Andrew

  4. I’m still making the wheaten bread and nearly all the family like it – who wouldn’t! It also freezes well.
    This is the recipe I now use which Auntie Hannah (my sister) gave me some years ago. It is supposed to be Gran’s original but I think my mother never worked to a real recipe – just put in the quantities she thought were about right. I have altered the original so it’s not so crumbly and is easier to slice.

    Makes 3 one pound loaves
    1 lb plain flour (or use 13 oz plain and make up to 1 lb with a mixture of wheat germ, oat germ and porridge oats – the wheat germ gives it a nice dark colour)
    1 lb wholemeal plain flour
    2.5 oz sugar
    4 oz hard marg
    1 dessert spoonful salt
    4 teaspoons baking soda
    Generous 1.25 pints buttermilk (if substituting oats etc you will need more liquid – about 1.5 or 1.75 pints or enough to make a soft sticky mixture)

    Sieve dry ingredients, rub in marg, add buttermilk, mix well. Divide between 3 X 1lb loaf tins with silicone baking liners (or greased). Bake at 375F (190C) fan oven for about 40 mins. Wrap loaves in tea towel when cooling to avoid hardening.

    NB 3 tablespoons clear vinegar added to 1.25 pints milk makes very good ‘buttermilk’.

    Auntie Dot

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