A friend of mine gave me this recipe only a few days ago, I’ve already made three loaves – it’s DELICIOUS!! I love it, it’s quick, easy and requires minimal ingredients (that is, when you manage to find them!)

Firstly, you need to find Wheatgerm and Bran – this became an almost impossible task for me, my friend Aileen (who gave me the recipe) had to shop for the Bran in Fiesta.

As for the Wheat Germ, I went to HEB, at least three different Whole Foods, a Fiesta, and finally, the Rice Epicurean where I found it (at long last), as you can see, even Col was thrilled that we found it as I dragged his butt all over town to find it!

Secondly, Aileen has tried a few types of flour since she got here, and this one,the Arrowhead Mills, Whole Wheat Flour has been the best she’s tried.

This really couldn’t be easier, due to the consistency of the bread, you don’t strictly even *have* to sift the white flour, as the brown flour is so coarse it wouldn’t matter if there was an occasional lump and bump.

It’s delicious hot, or cold and, as hubby has predicted, it’s fast becoming a favourite around here!

Irish Wheaten Bread

6 oz white
11 oz brown (ground as big as you can find)
3 tbsp bran
3 tbsp wheatgerm
2 heaped tsp baking powder
1 tsp salt

Method

Makes 1 9×5 loaf

Put all dry ingredients into a mixing bowl. Add 600-700 ml milk, mix to moist but not sloppy consistency. Make sure to get everything that’s stuck to the spoon too.

Turn into a greased 9×5 loaf tin.

15-18 mins to rise in the oven at 400F and then about 45, maybe longer, at 325F. You’ll know it’s done when the bottom of the loaf sounds hollow.

One word of ‘warning’ though, there are no preservatives or anything ‘bad’ in this bread, so it won’t last very long.  Aileen’s advice is to slice it once it’s cooled, and freeze it, so you can eat a slice or two at a time and not worry about losing any of the yummy bread!