Irish Wheaten Soda Bread Recipe
Irish Wheaten Soda Bread is a hearty, rustic bread made with whole wheat flour, baking soda, buttermilk, and a pinch of salt. The soda acts as a leavening agent, giving the bread its dense yet tender texture. It's typically served alongside soups or stews for a traditional Irish meal.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Pastry cutter or clean hands
- Baking tray or loaf tin
- parchment paper, (optional)
- Wire rack for cooling
- Knife for scoring
Ingredients
- 250 g 2 cups whole wheat flour (coarse-ground if available)
- 150 g 1¼ cups plain all-purpose flour
- 50 g ½ cup rolled oats, plus extra for topping
- 1½ tsp baking soda
- 1 tsp salt
- 1 tbsp brown sugar optional for light sweetness
- 50 g 3½ tbsp cold unsalted butter, cubed
- 400 ml 1⅔ cups buttermilk (plus 1–2 tbsp extra if needed)
- Optional: 1 tbsp sunflower seeds or flaxseeds for extra texture
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 200°C (390°F) fan or 220°C (430°F) conventional. Line a baking tray with parchment paper or lightly flour it if using directly. You can also use a lightly greased loaf tin.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, combine the whole wheat flour, plain flour, oats, baking soda, salt, and sugar. Stir well. Add in the butter cubes and rub them into the flour mixture using your fingertips until it resembles coarse crumbs.
Step 3: Add Buttermilk
- Make a well in the center and pour in the buttermilk. Mix quickly but gently using a wooden spoon or your hand to form a soft dough. Add a bit more buttermilk if the dough feels dry—don’t overmix.
Step 4: Shape and Score
- Turn the dough onto a lightly floured surface. Shape into a round loaf or press into the loaf tin. If forming a round loaf, place it on the prepared tray and flatten slightly. Dust with oats and score a deep cross on top using a sharp knife (about 1.5 cm deep).
Step 5: Bake and Cool
- Bake in the preheated oven for 40–45 minutes. The bread should be golden brown and sound hollow when tapped underneath. Let it cool on a wire rack for at least 15 minutes before slicing.
Notes
Using whole wheat (wholemeal) flour gives the bread its characteristic hearty texture and flavor. If you prefer a lighter crumb, you can increase the amount of plain flour slightly, but don’t replace it entirely or the bread will lose its wheaten quality.
Depending on the flour and oat absorbency, the dough might need a little more or less buttermilk. Aim for a soft, slightly sticky dough not dry or crumbly. Add the buttermilk gradually to avoid making it too wet.