Wheaten Farls

    Wheaten Farls

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    These wheaten bread soda farls are easy to make. You may need more flour to shape the dough into a circle. Serve warm, buttered with jam. They freeze well and taste delicious toasted.

    Serves: 4 

    • 250g coarse wholemeal flour, plus more for kneading
    • 1/2 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 250ml buttermilk

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat heavy based flat griddle or frying pan on medium to low heat.
    2. Place flour and salt in a bowl and sift in bicarbonate of soda. Make a well in the centre and pour in the buttermilk.
    3. Work quickly to mix into dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1cm thick and cut into quarters with a floured knife.
    4. Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until brown and hollow when you tap.
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    Reviews in English (3)


    Hi Padge, the bread mixture is quite wet (which gives it a lovely moist texture when cooked) but if you tip it out of the bowl onto a well floured surface, and then sprinkle more flour on top you should be able to form it into a flat circle. Then divide it in four, flouring your knife each time you cut, and using a flat spatula or flat turner to lift each quarter and place in the pan. Hope you give it another go sometime!  -  04 Feb 2016  (Review from Allrecipes UK & Ireland)


    Tried this recipe and I am stumped it was so wet it looked like runny porridge there is no way you could roll it out to cut in to farls and I used coarse whole meal  -  04 Feb 2016  (Review from Allrecipes UK & Ireland)


    The dough was so wet I had to add another 150 g of flour to get a workable consistency. The result was wonderful; far nicer than the white soda farls I normally make. Can anyone explain why the extra flour was necessary? The only variation on the published recipe was that I used medium rather than coarse wholemeal flour. Thanks Ita, really great bread  -  29 Jul 2015  (Review from Allrecipes UK & Ireland)

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