Irish Wheaten Soda Bread Recipe
Irish Wheaten Soda Bread Recipe is a traditional, no-yeast bread made from whole wheat and plain flour, baking soda, salt, butter, honey, and buttermilk. It bakes quickly into a hearty loaf with a crisp crust and tender interior. This simple recipe captures the comforting flavors of Irish baking, perfect to enjoy fresh alongside soups, cheeses, or spreads.
Equipment
- Large mixing bowl
- Measuring cups/spoons or scales
- Baking sheet or tray (lined or lightly greased)
- Sharp knife (for scoring the loaf)
- Wire rack for cooling
- Pastry cutter or your fingers (to incorporate the butter)
Ingredients
- 250 g whole‑wheat flour
- 150 g plain all‑purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ tablespoons ≈ 20 g butter, cold and cut into small cubes
- 1 tablespoon honey or sugar
- 300 ml buttermilk preferably chilled
- Extra flour for dusting
Instructions
- Heat it to 200 °C (400 °F). Pop a baking tray in there to warm up. If you’re using a different tray, line it and lightly grease it. In a big bowl, whisk together the whole-wheat flour, plain flour, baking soda, and salt.
- Drop in the cold butter (cubed) and spoon in the honey. Use your fingertips or a pastry blender to rub it all together until it looks like fine crumbs.
- Make a little well in the center of your dry mix, and then pour in the buttermilk. Gently stir it until it just comes together as dough. Don’t overdo it.
- Tip the dough onto a floured surface. Shape it into a round loaf, about 20 cm (8 in) wide. Take a sharp knife and cut a deep cross on the top of the loaf.
- Place the loaf onto the hot baking tray. Bake for around 40 minutes, or until it’s golden on top, firm, and sounds hollow when you tap the bottom. Take it out of the oven, move it to a wire rack, and let it cool slightly. Slice it up and serve with butter.
Notes
Because this is a “soda bread” (no yeast), it’s best eaten on the day it’s made the crust is at its best fresh. The cross on top isn’t only decorative: traditionally it lets the loaf expand and bake evenly. If you like a slightly denser, more rustic loaf, you could reduce the plain flour slightly and increase the whole-wheat flour.