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Featured in FARM WEEK - Wheaten Bread with Rapeseed Oil

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This is a simple little recipe that my mother-in-law uses all the time. (I sometimes use only 4oz of medium course or fine wholemeal and add 4oz of wheatgerm.)


12 oz course wholemeal (Neills)
8 oz of medium or fine wholemeal
4 oz Plain flour
3 tsp baking soda
2 tsp salt
2 oz brown sugar (or caster sugar)
3 tbsp Broighter Gold rapeseed oil
1 full pint of buttermilk


  1. Mix all the dry ingredients well.
  2. Add the oil and all the buttermilk and mix well (rinse buttermilk carton and add remainder).
  3. Put into 3lb loaf tins or 2-2 1/2lb loaf tins and bake at 190oc in fan oven, for about 40 mins.

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