Irish Wheaten bread - Submitted By Jane Martin

This is a gorgeous, dense loaf. Wonderful toasted with lashings of butter or topped with cream cheese and smoked salmon and a sprinkling of dill

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(heat oven to 180 degrees)
175 grams of wheatmeal flour
175 grams of plain white flour (you can use strong)
200 mls of buttermilk or laban. 
1 teaspoon salt
1 teaspoon bicarbonate of soda.

Add all dried ingredients in a bowl, mix well, and make a well in the centre. Add the milk slowly and mix as you go.  (you might need less than 200 mls or even a little more.)  The dough needs to be firm and hold together, but not wet and sloppy.  On a floured board kneed it into a round.  Mark a cross in the centre through the top of the loaf.  Place on a floured baking sheet, and bake in preheated oven for around 20 minutes. You know when its cooked when you tap the bottom of the bread and you get a hollow sound.