Whole Wheat Soda Bread

A traditional Irish bread made with 100% whole wheat

If you are short on time, Soda Bread (a quick bread leavened with Baking Soda) is a great choice – simply combine a handful of ingredients and and it goes straight into the oven without any fermentation. In Northern Ireland, there is a delicious and wholesome version, called Wheaten Bread or Brown Bread. It’s made with buttermilk, a touch of butter and, as the name suggests, whole wheat flour. This recipe calls for our Organic Whole Wheat flour, which is finely milled 100% whole, but you can use any whole wheat flour you’d like.

Like most soda breads, they’re best served slightly warm, with some tasty toppings like Irish butter, jam, Irish cheddar and/or sliced meat. Either way, this loaf is a simple introduction to how wonderful whole wheat can be.


Number of Units: 1 Loaf  /  Unit Weight: 850 grams  /  Total Weight: 850 grams

FINAL DOUGH Baker’s % Weight
Organic Whole Wheat “Hi-Pro Fine” Flour 100 427 g
Sugar 5 21 g
Baking Soda 1 4 g
Salt 1 4 g
Buttermilk 80 342 g
Butter, unsalted, melted 12 52 g
Total 199 850 g
Dough Temperature N/A
Mixing Type Hand
Mix Until incorporated
Gluten Structure Short
Shaping Boule, slightly flalttened
Baking* 15 min @ 350˚ F
Steam No

*Baking time and temp can vary depending on oven.


Active Time: 5–10 min  /  Baking Time: 45–55 min


About an hour before baking… Preheat your oven to 375˚ F and adjust the racks to the center of the oven.

When your oven is up to temperature, combine the flour, sugar, baking soda, and salt together in a large bowl. Then, add the buttermilk and melted butter. Using your hands, mix until the dough is shaggy and no visible flour remains.

Turn the dough onto a lightly floured work surface and press it together, lightly kneading until it begins to form a ball (aka boule).

Place the boule on a parchment-lined baking sheet and gently flatten the surface. Brush the top lightly with water and, with a bread lame (or sharp knife), cut an “X” on the top of the dough ⅓–½ inch deep.

Place the baking sheet in the oven and bake for 45–55 min or until the the crust is a deep chestnut brown and the bottom of the loaf sounds hollow when tapping it.

Allow the loaf to cool for a bit before slicing (or tearing into like we did!). Serve warm, with butter and jam.

Sláinte mhaith (to your health)!

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