Irish Wheaten Style In Greece
I grew up on homemade Irish "Wheaten" bread - a bread that is leavened with baking soda and buttermilk. My mom used to make it all the time back in Northern Ireland and when we moved to Canada, she had to experiment with different flours to get the same or similar texture.
I've enjoyed bread making myself for many years but got to really missing this hearty and versatile bread (it's great with just butter, or wonderful with honey or jam/jelly, and is fantastic also for dipping into a stew).
Presently I'm in Greece but managed to dig up my mom's old recipe for how she made it in Canada, and she wrote that she used a flour called "Five Roses" which was a whole wheat flour with bran.
So I ended up using a Greek whole wheat flour, but "beefed" it up with some bran - and it turned out pretty close!
I also substituted buttermilk with something here in Greece called "Ariani," very similar to buttermilk, but is yogurt with water and salt added.
While this bread does not typically rise much, I think I need to adjust something as it could have risen a wee bit more.
My recipe for Northern Irish Soda Farls here using European soft wheat flour (similar to North American cake and pastry flour), also using Ariani and baking soda, rise perfectly to what I expect.