Delicious Wheaten Soda Bread recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Bread without yeast
- Soda bread
- Wheaten soda bread
For best results with this soda bread recipe, handle the dough very lightly, and you will get 4 very delicious loaves.
164 people made this
- 500g (1 1/4 lbs) wholemeal flour
- 125g (4 1/4 oz) bread flour
- 5 tablespoons porridge oats
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 600ml (1 pint) buttermilk
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Preheat oven to 220 degrees C (gas mark 7). Lightly grease two baking trays.
- In a large bowl, stir together wholemeal flour, bread flour, oats, bicarbonate of soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking trays.
- Bake in preheated oven until golden brown, about 30 to 45 minutes.
Reviews & ratingsAverage global rating:(169)
Reviews in English (144)
He recipe is to wet needs more flourBut simple and easy to make-27 Aug 2017
I had Irish Brown Soda Bread at an Irish restaurant in Cincinnati and thought it was delicious. I think that they may have sweetened their bread slightly, but I prefer not to have my bread sweetened. I have nothing else to compare this recipe to and assume by the comments from Andrea and another reviewer that this is quite authentic.My husband and I both enjoyed this bread quite well and I plan on making it again and again. I served it with whipped sweet butter and a dinner salad.-16 Sep 2001
This bread was so easy to make, & tasted great with the Irish stew we had on St Patrick's Day - I used the instant oats, & my second batch turned out better because I flattened out the loaves more - they really rise a lot, so need to start out at about one inch thick.-22 Mar 2001
Wonder Bread - Irish Wheaten Bread
Irish Wheaten bread is a delicious but so easy to make bread. This recipe produces a flawlessly moist and moreish wheaten bread with the added flavour of treacle with a couple of special additions to make it very special indeed. It requires no yeast and is easily mixed in one bowl. It's also perfect to serve at Christmas dinner!
I became somewhat smitten with wheaten bread during my recent trip to Northern Ireland and the pinnacle was when I went to a restaurant and scoffed multiple serves of a treacle version of the bread. Wheaten bread is like soda bread although it uses wholemeal flour and is pretty much the standard bread served with most meals in Belfast and Northern Ireland. It goes really well with soups or savouries (or even a cup of tea in the afternoon as this has treacle). To achieve the much desired moist texture I used buttermilk and dark beer.
I made this a couple of times. The first time I was really happy with the moist texture but it wasn't quite as amazingly flavoured as the one in the restaurant (and really it was a Michelin starred restaurant so there wasn't any way I would be able to replicate it). It turns out all the second loaf needed was more salt and it was just what I remembered.
I made it and fed some to Mr NQN who liked it a lot although he was in a bit of a disagreeable mood. He was trying to avoid housework as he always does (part of why we don't have children, I picture myself as a slave to everyone!). I had asked Mr NQN to clean the bathroom.
"I've got lots of stuff to do you know," he said sulkily. I swear I could even hear his mind ticking over and trying to conjure something up.
"What do you have on?" I asked because as far as I knew he had a whole day and night free.
"I’ve got stuff to do. Tomorrow." he said. I looked at the time. It was 11am on Saturday. Even a smile played on his lip as he realised that it sounded a little bit ridiculous.
"Well you can rest up for the rest of the day after cleaning the bathroom then," I suggested to him. He eventually did get around to doing it. However it was around 1am on Sunday morning!
So tell me Dear Reader, who does most of the housework in your house? Have you ever tried wheaten bread?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Wheaten Bread.
Ready to make this Wheaten Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Coarse whole wheat flour
2 c All purpose flour
1/4 c Brown sugar
1 ts Salt
1 ts Baking soda
2 ts Baking powder
1/4 c Margarine
3/4 c Buttermilk
2 tb Oil
1 tb Molasses
Taken from the Bakeries of Belfast website at
Mix dry ingredients together in a large bowl. Cut in margarine with a
pastry blender. Beat eggs, add liquids and mix with dry ingredients. Turn
onto floured board and knead gently to form a loaf. Place in a 9×5 loaf
pan. Bake at 375 degrees for 55-60 minutes. The dough can also be baked in
a round shape on a baking sheet. After kneading, shape into a round and cut
with a knife about 1/2 inch deep, in a cross shape. It will take less time
to bake, about 45-50 minutes.
Dai the Dough’s Crusty Welsh Brown Soda Bread
Tap Water up to 300mg or 300ml (this will depend on the flours used).
One half teaspoonful of Bicarbonate of Soda (add to the flour if you require a more soda taste and to assist rising)
A sprinkling of Jumbo oats or Porridge oats to put on as a topping.
Just a few things to mention before starting
Firstly this is a very forgiving recipe and you can alter the quantities to suit your taste. Also Soda bread does not rely on kneading but it does rely on speed. So don’t overwork it and try to get it into the oven as soon as possible (within minutes rather than hours). Don’t be tempted to leave it standing whilst you do ‘something else’. It is also worth noting that Soda bread is meant to be eaten immediately or at least within a day (or two) of baking. However it does freeze well and emerges from the deep freeze as fresh as when it went in. Finally when it appears to be going ‘stale’ a quick zap in the microwave for 10-20 secs can bring it back to it’s youth.
Heat the oven to 180 degrees (for fan assisted) or 200 degrees (convection) ovens.
Mix all the Essential dry ingredients together.
Aerate the mixture by sifting or teasing by hand.
Gently add and mix in the Yoghurt and the Milk.
Stir in the water slowly and continue until the dough starts to come together and develops a ragged appearance.
Work the dough by hand at this stage to form the mix into a ball. Add more water if necessary but do not allow the mixture to become too sticky or too wet.
Oil the oven tray. Place the dough ball on the tray and flatten slightly to give a base of about 7-9 inches.
Pat the top of the dough gently with your wetted hand and then sprinkle on the topping of Porridge oats or Jumbo oats.
Cut a cross on top of the loaf going from one side to the other with a large knife.
Cover with an upturned 10inch baking tin or a dome of aluminium foil which can be shaped around an (empty) mixing bowl.
Place the covered loaf in the oven for 35minutes.
Turn the oven up by 20 degrees and remove the cover. Bake for a further 15 minutes.
Test the loaf by removing and tapping on the bottom. If it makes a hollow noise, it is ready. If not return it upside down to the oven for a further 10minutes. Repeat this process until done.
A Wheaten Bread Recipe
Growing up in Ireland has meant that I have a natural affinity for bread products. Just take a look at the classic Ulster Fry and you will see a plate riddled with carbs toasted soda farl, potato bread, pancakes and a few rounds of toast. For me though the crowning glory of Irish bread has to be the humble wheaten. As a child I would always go straight for the wheaten loaf in my granny's house where there would always be a stock kept high on the counter wrapped in a kitchen towel. I would slather it in butter followed by raspberry jam and wash it down with a mug of tea (you cannot have a toasted wheaten without tea and that's a scientific fact). For the unfortunate amongst you who don't know what wheaten bread is (oh my, what you have been missing out on), it's a bread (duh) made from wholemeal wheat. What makes it different to other breads (and therefore easier to make) is that it doesn't contain yeast bicarbonate of soda is used instead as the leavening agent. Buttermilk is also used instead of regular milk which reacts with the bicarbonate of soda which gives it it's distinctive consistency (and yumminess). To this day, wheaten bread remains one of my favourite snacks, especially at this time of year when the nights are begging for a nostalgic treat. It was the food I missed the most when I lived in Australia so much so that I actually packed a couple of loaves in my suitcase to take back with me when I was home visiting. It was and still is the food that tastes like home to me. Another reason why I love it is because it's so freakin' easy to make. No yeast means there's no temperature controls to be monitored or waiting around for the rise. You can throw this recipe together in the space of an hour and serve it to guests who will think you are a culinary goddess (as well as creating a smell that will make your house smell divine). I've included the standard recipe that I tend to use though of course there are a few local twists you can make to it according to where you're from. It's a recipe that's as old as the hills and every family likes to garnish it their own way. Toast it and slather with butter and jam oreat it with some slices of mature cheddar oradd some salmon and dill and serve as a festive amuse-bouche if you don't mind or serve it as a side to some hearty chowder or soup on a winter's evening. It can be sliced gracefully or it can be ripped apart while you stand in the kitchen holding a jar of jam. What it will always be though is a recipe that will make you feel like you're at home, even when you aren't.
Irish Wheaten Bread
- 300g wholewheat flour
- 100 grams plain flour
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 60g unsalted butter
- 2 tablespoons caster sugar
- 300mls buttermilk
- 1 tablespoon rolled oats
- Preheat your oven to 200ºC/gas mark 6.
- Place the flours, salt and bicarb in a bowl, stirring to combine.
- Using your fingertips, rub in the margarine until the mixture resembles fine breadcrumbs.
- Add the sugar and stir to combine.
- Gradually stir in the buttermilk until you get a soft, but not sticky, dough. You won't need to use all of it. Don't worry too much if it is sticky -just dust with some extra flour!
- Turn out onto a floured surface, and briefly knead the dough (with your knuckles). Pop the dough into a lightly floured 20 cm cake tin or bread loaf tin, and shape into a round.
- Using a sharp knife, mark the dough into four farls or slice if using bread tin. Brush the surface with a little extra buttermilk, then sprinkle over the oats (or some additional flour).
- Bake for approximately 40 minutes. A cake tester should come out pretty much clean when it is ready.
- Leave to cool on a wire rack for as long as you can bear. Enjoy!
If you liked this post you might also like this or this.
I'm Alex, the writer, photographer and creator of The Full Shilling. I started writing as a way to share all my favourite places in Ireland and the list just keeps growing! My aim is that you'll find somewhere new to explore and you'll make some great memories along the way. Happy reading!
More Irish Recipes
Sourdough Soda Bread
- Author: Kaity Farrell
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 1 loaf 1 x
A hearty and delicious Irish soda bread made with sourdough discard. Perfect for St. Patrick’s Day! Vegan-friendly ingredient swaps in recipe notes.
- 125 g all-purpose flour ( 3/4 cup + 2 tablespoons )
- 125 g stoneground whole wheat flour ( 3/4 cup + 2 tablespoons )
- 3 g ( 1/2 teaspoon ) kosher salt
- 3 g ( 1/2 teaspoon ) baking soda
- 50 g ( 1/3 cup ) raisins, optional
- 7 g ( 1 tablespoon ) caraway seeds, optional
- 42 g ( 3 tablespoons ) cold unsalted butter
- 100 g sourdough starter discard (100% hydration, 24 hours since feeding – about 7.5 tablespoons )
- 118 ml (1/2 cup) cultured buttermilk
- 24 g ( 1 tablespoon ) honey
- Preheat oven to 400˚F/205˚C.
- Mix together the flours, salt, and baking soda in a mixing bowl.
- Cut the butter into cubes and coat the pieces in the flour mixture. Then use your hands to cut the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized lumps.
- Mix the raisins and caraway seeds into the flour mixture at this point if adding them.
- In a separate bowl whisk together the sourdough discard, buttermilk, and honey then add the wet mixture to the flour mixture.
- Gently fold the mixtures together with your hands or a dough whisk until they are just incorporated. Be careful not to overmix the dough. the dough is quite wet and sticky.
- Turn the dough out onto a parchment paper-lined quarter baking sheet. Dust the dough with flour and shape it into a round.
- Cut a 1/2-inch deep X into the top of the loaf.
- Bake the soda bread for about 40 minutes or until it is dark golden brown and sounds hollow when you tap the bottom of the loaf. The internal temperature should reach about 200˚F/93˚C.
- Remove the soda bread from the oven and cool completely on a cooling rack before slicing.
- Best eaten the day it’s made, but leftover soda bread will keep in a sealed bag at room temperature for up to 3 days.
- Irish style coarse stoneground wholemeal flour works well in this recipe. I milled red fife wheat berries to a medium coarseness in my Mockmill for the loaf pictured in this post.
- For a vegan-friendly soda bread swap the butter with an equal amount of plant-based butter. I have also made this recipe with olive oil instead of butter and it tasted great. Replace buttermilk with an equal amount of plant-based milk plus 1 teaspoon (6 g) of apple cider vinegar to sour it. Replace the honey with an equal amount of maple syrup.
- 100% hydration sourdough starter is made with and fed with equal amounts of flour and water by weight.
Keywords: sourodugh soda bread, soda bread, irish soda bread, irish brown bread, soda bread recipe, sourdough discard, vegan soda bread
Did you make this recipe?
Share a photo and tag @fareisle on instagram with #fareisle — we can't wait to see what you've made!
This post contains affiliate links to ingredients and products relevant to this recipe. If you choose to purchase linked products I would earn a modest commission, which helps offset the costs of keeping Fare Isle going. Learn more about my affiliate policy here. Thank you for your continued support!
Preheat oven to 220c / 425f / gas 8
Find a large casserole dish complete with lid, add a little flour to the bottom (not from the measured ingredients), put the lid on it and put it in the oven to heat up.
Mix all dry ingredients in a large bowl.
Make a small well in the middle of the dry ingredients and pour in the buttermilk.
Mix quickly, making sure all the flour etc is mixed. If it seems a little to dry, i.e. not all the flour is mixed add a little more buttermilk.
Lightly flour a surface with wholemeal flour and tip the mixture onto the surface.
Shape to a small round, not too high, and dust lightly with flour.
Remove the casserole dish from the oven, and place the dough into it, replace lid, and pop back into the oven.
Bake for 25 minutes, remove from oven, and leave to one side for 5 minutes to rest.
- Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.
- Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
- Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.
This Recipe is Featured In:
Celebrate National Bread Day with a traditional brown soda bread recipe
Today's National Bread Day, a time when the we're called upon to enjoy the "delicious bread heritage" of Ireland and "soak up the aroma of freshly baked wheaten, soda, potato or braid bread, choose your favourite loaf, and join in the celebrations! Love Your Loaf!"
Who can say no to a slice of Irish soda bread. Dunked into a bowl of hearty soup or slathered with some butter and raspberry jelly, there really is nothing quite like it.
Here's a healthy and delicious recipe that's sure to bring a smile to the faces around your table.
1 1/2 teaspoons baking soda
Combine the flours, baking soda and salt in a large bowl. Mix thoroughly. Make a well in the center of mixture. Add buttermilk to flour mixture stir until blended (dough will be sticky). Turn dough out onto a generously floured surface. Knead lightly 4 to 5 times. Shape dough into an 8-inch round loaf place on a baking sheet coated with cooking spray.
Bake at 450 for 15 minutes. Reduce oven temperature to 400 and continue to bake for another 15 minutes, or until loaf sounds hollow when tapped underneath. Cool on a wire rack. Simple and delicious!
Healthy tip: To reduce calories simply use low-fat buttermilk instead of full-fat buttermilk.