Irish Wheaten Bread
by Tony van Roon








o   1 cup All Purpose Flour
o   2 tablespoons Sugar
o   1 package RapidRise Yeast (equal to 8 gram)
o   3/4 teaspoon Salt
o   1/2 teaspoon Baking Soda
o   1 cup Buttermilk
o   1/4 cup warm water
o   3 tablespoons softened butter
o   2 1/4 cups Whole Wheat Flour
Combine all dry ingredients in a large bow, except the whole-wheat flour. Heat butter, buttermilk and water until very warm (125 °F.); the mixture will curdle so not to worry. Stir liquids into dry ingredients. Stir in enough whole wheat flour to make a stiff dough. Remove dough to lightly floured surface and form into a smooth 5-inch ball, adding more wheat flour if necessary.

Place in 9-inch pan. Cover, and let rise until doubled in bulk for about 45 minutes in a warm, draft-free place.

With a sharp knife, cut a "X" in top of the dough (about 1/2" deep). Bake in pre-heated 375 °F. oven for about 35 minutes or until done. Remove from pan and cool on wire rack.
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