Wholemeal Soda Bread

    40 minutes

    This is a wholemeal version of Irish soda bread, very quick and easy to make. If you don't like your bread very crusty cover with foil for the last 5 minutes or baking or so.

    14 people made this

    Serves: 4 

    • 2 1/2 cups (350g) wholemeal flour
    • 3/4 cup (100g) strong white flour
    • 1-2 teaspoons salt to taste
    • 1-2 teaspoons sugar to taste
    • 1 heaped teaspoon baking soda
    • 50g rolled oats (optional)
    • 1 1/4 cups (300ml) buttermilk

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven 220 degrees C. Sift flours, salt, sugar, baking soda and oats (if using) together in a bowl.
    2. Add buttermilk and mix into a dough (don't over knead or it will produce a tough loaf, you just want to mix the ingredients together). Form dough into a ball and placed on a greased baking tray.
    3. Cut half way through the loaf with a sharp knife then again the other way to form a cross. This splits the bread into crusty sections.
    4. Bake for 30 minutes. Bread is done when it sounds hollow when tapped. Let it cool on a wire rack for 10-15 minutes.

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    Reviews in English (9)


    Used different ingredients. This is a great recipe! For a more 'crumbly' and less dense texture, you can substitute soft flour (cake flour) for the strong white flour in the recipe. Irish wheat has a lower gluten content than other countries' wheat, so using cake flour reproduces the consistency of Irish wheaten better. You can also vary the relative amounts of wholemeal and white flour to get different consistencies, I tend to increase the proportion of white flour, but that's because I use coarse wholemeal rather than wholemeal flour - it gives it a more 'nutty' taste.  -  22 Feb 2009  (Review from Allrecipes UK & Ireland)


    I made this bread this morning and being Irish myself I know my soda bread and this was delicious and really easy to make  -  17 Mar 2011  (Review from Allrecipes UK & Ireland)


    Great bread. Reminds me of my grandmother's.  -  12 Dec 2011  (Review from Allrecipes UK & Ireland)