Whole wheat Irish Soda bread is made with a few non-traditional soda bread ingredients, but it has the same great taste and is super simple to make. Traditional soda bread recipes are typically made with white flour, instead, this Irish soda bread recipe is made with a combination of whole wheat flour and sprouted wheat flour.
If you have any Irish roots, your family probably has a cherished Irish soda bread recipe. This recipe is a healthy riff on my mother’s recipe.
This recipe was originally posted in 2016. The photos and recipe have been updated.
- It’s quick! Soda bread is a quick bread so it takes about an hour to make it and bake it, proofing the dough is not necessary.
- This recipe uses healthier ingredients for a better for-you version of soda bread.
Here Is What You Will Need
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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 – Whole wheat flour is rich in vitamins and fiber and a healthier choice.
Sprouted Wheat Flour – Like whole wheat flour, sprouted wheat is rich in vitamins and fiber. It is a little bit lighter than whole wheat flour, which will add a lighter texture to the bread. If you can’t find sprouted wheat flour, you can use white flour.
Baking Powder and Baking Soda – Both of these ingredients help the bread to rise.
Buttermilk – If you don’t have buttermilk available you can make your own by adding 2 tablespoons of vinegar or lemon juice to whole milk before adding it to the batter.
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. My family recipe does. I have made whole wheat soda bread with and without an egg and the end result was similar.
Here is How to Make whole wheat Irish Soda Bread
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.
Total Estimated Time to Make This Recipe: 5 to 10 Minutes
Serve whole wheat Irish soda bread plain or with butter smeared on it at breakfast, as a side with corned beef and cabbage, or your favorite St. Patrick’s Day dinner.
How to Store Irish Soda Bread
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.
Try These Healthier Baked Goods Recipes
- 2 cups whole wheat flour
- 2 cup sprouted wheat flour or white flour
- 1 tablespoon coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups raisins
- 2 tablespoons caraway seeds (optional)
- 1 ¾ cups buttermilk
- 1 egg
- ½ cup organic Greek yogurt
- Preheat the oven to 375 degrees
- line a baking pan or cast iron pan with parchment paper or coat it with butter or oil
- combine 2 cups whole wheat flour, 2 cups sprouted wheat flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ¾ teaspoon salt, 2 cups raisins, and 1 tablespoon caraway seeds in a large bowl
- in a separate bowl, add 1 egg and beat with a fork or whisk, add the 1 ¾ cup buttermilk and ½ cup yogurt to the egg.
- add the wet mixture to the dry mixture and mix well using an electric mixer at medium to low speed
- mound the dough into two prepared pans and bake for 40 minutes.
- 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 or substitute the sprouted wheat with white flour. I prefer the texture when the two types of flour are combined.
- This recipe makes two 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:Yield: 36 Serving Size: 1 slice
Amount Per Serving: Calories: 96Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6mgSodium: 134mgCarbohydrates: 21gFiber: 1gSugar: 6gProtein: 3g