Whole wheat Irish Soda bread is made with non-traditional soda bread ingredients, and it has the same great taste and is super simple to make.
This recipe was originally posted in 2016. The photos and recipe have been updated.
This is a recipe from our family archive and one of my mom’s favorites. Once Valentine’s Day was over, she would start making soda bread on a regular basis until St. Patrick’s Day.
The ingredients in her version are far from traditioal Irish soda bread ingredients (white flour, baking soda, butter and buttermilk). Her recipe uses white flour, sour cream, egg and a good amount of sugar. It’s more of a cake than bread. Several years ago, I revamped her recipe by adding healthier ingredients.
Whole wheat Irish soda bread can be served plain or with butter smeard on it at breakfast, as a side with corned beef and cabbage or your favorite St. Patirck’s Day dinner.
Here Is What You Will Need to Make this Whole Wheat Irish Soda Bread Recipe
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Greek Yogurt – Replaces the sour cream in my family recipe and the butter in the traditional recipe. I like to use yogurt because it’s a healthier choice and it also helps to activate the baking soda, resulting in a lighter texture.
Whole Wheat Flour – Replaces the refined white flour which is been stripped of nutrients and contains very little fiber. Whole wheat flour is rich in vitamins and fiber and a healthier choice.
Sprouted Wheat Flour – This is also rich in vitamins and fiber. Sprouted wheat flour is a little bit lighter than whole wehat flour, which will add a lighter texture to the bread.
Baking Powder and Baking Soda – Both of these ingredients help the bread to rise.
Buttermilk – Helps the bread to rise.
Sea Salt – Salt adds flavor and strengthens the dough. I prefer sea salt because it’s less processed than table salt.
Egg – This is an optional ingredient. Traditional soda bread recipes don’t use eggs. The family recipe does. I have made whole wheat soda bread with and without an egg and the end result was similar. The only difference was the dough with the egg had a little more structure and the bread was a little more moist when I use an egg.
Why This Recipe Works
- It’s quick! It takes about an hour to make it and bake it. Soda breads are also called quick breads. They don’t have yeast in them, which means there is no extra time required to proof the dough.
- This recipe uses healthier ingredients for a better for you version of soda bread.
Here is How to Make this Recipe
Place all of the dry ingredients into a mixing bowl and mix them together with a spoon
Mix all of the wet ingredients together in a separate bowl and add them to the mixing bowl with the dry ingredients
Blend the ingredients together using an electric stand or hand mixer at medium-low speed.
The dough will be sticky, carefully form it into 2 mounds of equal size and place them into a baking pan or cast iron and bake.
Tips and Suggestions
- If buttermilk is not available, you can make your own by adding 2 tablespoons of white or apple cider vinegar to the whole milk a few minutes before adding it to the batter.
- You can make this recipe with all whole wheat flour or all sprouted wheat flour. I prefer the texture when the two types of flour are combined.
- This recipe makes to loaves of bread, you can freeze one loaf by wrapping it in parchment paper and then foil or freezer paper after it has baked and cooled off. Store it in the freezer for 3 to 4 months. To thaw, remove the bread from the freezer and let it sit at room temperature.
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Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.