Whole Wheat Irish Soda Bread. A more wholesome version of classic Irish Soda Bread. The perfect accompaniment to our St. John’s Stout Irish Stew recipe.
Whole Wheat Irish Soda Bread
A quick look online for an authentic recipe for Irish soda bread is all it takes to see that people are quite passionate about the subject.
Purists are not shy about expressing their opinion that you simply must stick to the 4 basic ingredient recipe. It’s something that would have been made almost daily in Irish households for many decades.
The use of added sugar, butter, caraway seeds or raisins is frowned upon. As an accompaniment to dishes like hearty stews to sop up the gravy and stretch an economical meal even further, I am in full agreement.
Here, in many parts of Newfoundland, where our Irish roots run very deep indeed, we often see a similar use in what we sometimes just call “pastry” or “crust”, baked on top of a pot roast or oven stew.
Whole Wheat Irish Soda Bread
Quick breads like this are meant to use soft flour and not hard flour more suited to yeast raised breads.
Since I wanted to make a whole wheat version of this classic quick bread I was lucky enough to find some soft whole wheat flour at a local bulk store. I then cut it with part white cake flour which worked quite well for me. You can use all soft flour for a white version.
The beautiful dish in the background is our amazingly delicious St. John’s Stout Stew.
Recipe updated March 2021. Happy St. Patrick’s Day.
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Whole Wheat Irish Soda Bread. The perfect thing to serve with our Irish Stew recipe.
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Yield: 10 servings
Whole Wheat Irish Soda Bread
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Whole Wheat Irish Soda Bread - a more wholesome version of classic Irish Soda Bread. The perfect accompaniment to our St. John's Stout Irish Stew recipe.
Ingredients
- 3 cups soft whole wheat flour
- 1 cup soft white flour, cake flour works well
- 1 1/2 tsp baking soda
- 1 3/4 cups buttermilk
Instructions
- Preheat oven to 425 degrees F.
- Sift together the 2 flours,and baking soda.
- Form a well in the middle of the dry ingredients and pour in the buttermilk.
- Mix together with a wooden spoon only until a soft dough forms and the flour is fully incorporated. Turn the dough out onto a floured surface and form into a 10 inch round.
- Place on a parchment lined baking sheet. Using a sharp knife cut an x into the surface of the dough about a half inch deep and reaching to about an inch from the edge of the dough.
- Bake for 30-35 minutes until golden brown and crusty and sounds hollow when tapped.
Notes
For plain Irish Soda Bread simply replace the whole wheat flour with the same amount of all-purpose white flour.
As a substitute for the buttermilk, add a 2 tablespoons of lemon juice or plain vinegar to plain whole milk. Stir and let stand a minute to curdle. The acidity in buttermilk or soured milk is meant to boost the rising action of the baking soda.
Nutrition Information
Yield
10Serving Size
1 slice
Amount Per ServingUnsaturated Fat 0g
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FAQs
The most traditional doneness test calls for thumping the hot bread in the center to hear if it's hollow-sounding. A more foolproof indication is temperature; the loaf will register 200°F to 205°F when an instant-read thermometer is inserted in the center of the bread.
What's the difference between Irish bread and Irish soda bread? ›
Irish brown bread has a deep, nutty flavor because of its wheat flour and wheat bran while soda bread uses only white flour. Soda bread is slightly sweet and more scone-like while Irish brown bread is more savory with a tender interior.
Can you over knead Irish soda bread? ›
Barely any kneading is necessary, but if you overknead it, it makes for a pretty tough bread. Start by mixing the flour, baking soda, salt, and sugar together. Dice up the cold butter and cut it into the flour mixture with a pastry cutter or the tips of your fingers.
Why is my Irish soda bread gummy? ›
And finally, don't immediately cut into the Fast Irish Soda bread when you pull it out of the oven. Although this bread is best served warm, cutting into it too quickly will turn the bread gummy.
Why is my Irish soda bread so dry? ›
It's important to remember no to overmix your ingredients. Irish Soda Bread is a dense bread, similar to a scone, but can easily become dry if overmixed. Quickly add the wet ingredients to a well you've made in the dry ingredients, and mix with your hands or a dough hook until it just comes together.
Why is my Irish soda bread raw in the middle? ›
Your oven is too hot if it is uncooked in the center. Try lowering the temp on your oven by 25F and extending the bake time. Don't put anything on the top of the bread to aid in browning until the last few min. of cooking, and use an instant read thermometer (target temp to pull is 190F).
Do people in Ireland eat Irish soda bread? ›
Ireland, for one, has embraced it's kind of bread – the soda bread. It is a basic staple among the Irish that they call it Irish Soda Bread. It's common to see the locals pair this famous bread with a bottle of Guinness too.
How are you supposed to eat Irish soda bread? ›
How to Eat Irish Soda Bread. This versatile bread works for any meal, but Irish soda bread is a natural for breakfast, whether simply spread with (Irish) butter and jam or alongside that hearty fry-up known as a full Irish breakfast. It's also wonderful with a cup of tea in the afternoon or as a late-night snack.
What do Irish people call soda bread? ›
In Ulster, the wholemeal variety is usually known as wheaten bread and is normally sweetened, while the term "soda bread" is restricted to the white savoury form. In the southern provinces of Ireland, the wholemeal variety is usually known as brown bread and is almost identical to the Ulster wheaten.
Should you refrigerate Irish soda bread? ›
Tightly wrap your leftover bread and place it in an airtight container. There's no need to refrigerate. As for how long soda bread lasts: Irish soda bread tends to dry out faster than other breads. The bread will be good for 3-4 days or up to three months if frozen.
How to Store. This delicious Traditional Irish Soda Bread is best stored at room temperature for up to 3 days. Or, place it in an airtight bag, and freeze them for up to 1 month.
Why is my soda bread bitter? ›
Most soda breads I've eaten have tasted too bitter.
That means that there wasn't a good ratio of baking soda to buttermilk and there was just too much baking soda.
What do you do if your Irish soda bread dough is too sticky? ›
If the dough is too sticky, add a little more flour. Transfer the dough to the prepared skillet/pan. Using a very sharp knife or bread lame, score the dough with a slash or X about 1/2 inch deep.
At what temperature is Irish soda bread done? ›
Bake the bread for 50 minutes to 1 hour, or until a cake tester inserted into the center comes out clean; the interior of the bread will measure 200°F to 210° on an instant-read thermometer. Remove the bread from the oven, loosen its edges, and after 5 minutes turn it out onto a rack to cool.
At what internal temperature is Irish soda bread done? ›
Bake the bread for 50 minutes to 1 hour, or until a cake tester inserted into the center comes out clean; the interior of the bread will measure 200°F to 210° on an instant-read thermometer. Remove the bread from the oven, loosen its edges, and after 5 minutes turn it out onto a rack to cool.
What consistency should soda bread be? ›
The oldest recipe for soda bread, widely syndicated from Ireland's Newry Times in 1836, says the dough was "as soft as could possibly be handled...the softer the better." Thirteen years and 180 miles down the road, the Waterford Times described it as "wetter than pie crust, too stiff to pour, but not stiff enough to ...
How long can soda bread sit before baking? ›
(Some recipes call for yeast and kneading, but know this isn't required.) You don't have to wait hours or overnight for a rise, either. In fact, you don't even need to wait at all: Dough for Irish soda bread can go right into the oven after making.
