Return to Content

Whole Wheat Irish Soda Bread

Whole Wheat Irish Soda Bread
4 votes, 4.00 avg. rating (79% score)
Print Friendly

Yield: 1 large loaf

This delicious, wholesome loaf is quick to make and usually quick to disappear!

Try it slathered with butter and preserves -- perfect with a nice cup of tea.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 cup all-purpose flour
  • 3 cups whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons brown sugar
  • 1-3/4 cups buttermilk


Preheat oven to 375 degrees F. Combine all the dry ingredients and mix well with a fork, making sure to break up any little lumps of brown sugar. Make a well in the dry mixture and pour the buttermilk into it. Using a wooden spoon, stir just until a soft dough is formed. Turn the dough out onto a lightly floured counter and knead for 1 to 3 minutes until it is smooth. (You can add a little flour if the dough is too sticky, but too much will make a tough loaf.)

Shape the dough into a round loaf, flattened slightly, and place it on an ungreased baking sheet. Using a small sharp knife, cut a large X on the top of the loaf. Bake on the middle rack of the oven for about 40 minutes or until the loaf is golden brown and sounds hollow when rapped on the bottom. Cool completely before cutting. Slice very thin for serving.

Updated Monday, March 24th, 2003

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

3 Responses to Whole Wheat Irish Soda Bread

  1. Anonymous March 25, 2004 at 11:16 am #

    It is great with strawberry jam.

  2. Anonymous March 17, 2009 at 8:09 am #

    I would make it again but think that it is lacking fat or an egg, or something and would probably add one or the other.

  3. Virginia Ryan October 19, 2011 at 8:27 am #

    I have made this bread many times, always with rave reviews! I like to serve it with soup/stew in place of store bought biscuits. Also great toasted if there’s any left.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111