Whole Wheat Irish Soda Bread Recipe
User Reviews
4.7
Whole Wheat Irish Soda Bread Recipe
Description
This recipe for Whole Wheat Irish Soda Bread uses whole wheat flour for a robust texture and flavor, combined with baking soda as a leavening agent. Cold butter is incorporated into the dry ingredients by rubbing it in until finely broken up, which helps create a light crumb despite the dense flour. The dough is moistened with buttermilk, which reacts with the soda to produce rise during baking.
The dough is shaped into a ball and scored with an X on top before being placed in a parchment-lined covered pot, which helps retain moisture and warmth during baking, resulting in an evenly baked loaf with a crackly crust. The bread is baked at 400°F until it sounds hollow and reaches an internal temperature of 200°F, ensuring it's thoroughly cooked without dryness.
This bread is ideal for serving alongside hearty meals like soups or stews, or simply spread with butter. Its whole grain content provides a nutty flavor that complements savory dishes well.
Using a covered pot for baking may yield better results than a cast iron pan method by maintaining crust texture and moisture balance.
Ingredients
- 4 cups whole wheat flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt sea salt
- 2 tablespoons butter cold
- 2 cups buttermilk or 2 cups milk mixed with 2 tablespoons lemon juice or vinegar
- 1 pinch sea salt flaky
Instructions
- Preheat your oven to 400 degrees. place a piece of parchment paper into an ovenproof pot, letting the edges hang over the side of the pot. See notes.
- In a large bowl, whisk the whole wheat flour, baking soda, and sea salt.
- Add the butter and use your fingers to mix it into the flour by rubbing the pieces of butter into the flour until the butter pieces are very fine. Make a well in the center and add the buttermilk. Stir with a wooden spoon or spatula and then use your hands to bring the dough together. It will feel sticky and very heavy.
- Make a ball out of the dough and then press the top down slightly. Using a knife, score the top with an X 1" deep then place the dough into the pot. Top with a generous pinch of flaky sea salt and put the lid on the pot.
- Bake in the oven for 45-55 minutes, or until the loaf sounds hollow when you knock on the bottom of it. If you have an instant-read thermometer, the internal temperature should be 200 degrees Fahrenheit. Let the soda bread cool for 10 minutes before slicing and slathering it in butter and digging in. This bread is best eaten the same day it is made. Warm it in the oven if you eat it a day or two later.
Notes
- Baking in a covered pot retains moisture and improves crust texture compared to using a cast iron pan.
- Check doneness by tapping the bottom for a hollow sound or using an instant-read thermometer to confirm 200°F internal temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19-inch
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1 slice (⅛ of the loaf) | |
| Calories | 271kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 585mg | 24% |
| Potassium | 300mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 192IU | 4% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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