Method
Heat 25g butter in a pan and add the potatoes, onions and leeks. Cook until vegetables begin to soften.
Add the vegetable stock, season with salt and pepper and simmer for 20 minutes until the vegetables are soft.
Leave to cool, then blend until smooth using a hand blender or liquidizer.
Return to the pan, add the cream and stir well.
To make the wheaten bread, firstly pre–heat the oven to 180ºC.
Sift the flours, salt, bicarbonate of soda and sugar together in a bowl. Rub together with butter until it resembles fine breadcrumbs and then mix in buttermilk gradually.
Lightly dust the work surface with flour and turn out the dough, and then knead gently.
Add the grated carrot and knead into the bread.
Place the dough into a greased load tin and place in the oven for 30 minutes.
Slice wheaten bread and serve with soup.