Wholewheat Irish Soda Bread


Irish Soda Bread 

from What Katie Ate by Kate Quinn Davies

  • 15g wheat germ
  • 125g plain flour
  • 350g wholemeal flour plus a little extra for kneading
  • 400ml buttermilk
  • 1 tsp sea salt
  • 1 tsp bicarbonate of soda

Pre-heat your oven to 180c.  Sift your salt, soda and plain flour into a bowl.   Add the wheat germ and wholemeal flour and combine well.  Create a well in the centre of the flour mixture and then add your buttermilk.  Mix and then turn the dough onto a lightly floured bench and knead until the mixture is well combined.   It will still be slightly sticky.

Turn the dough into a ball which should be about 15cm in diameter and place onto a baking tray lined with non-stick baking paper.  Using a sharp knife make 2 cuts in the top of the dough.

Place the bread into the oven and bake for approx 1 hour, or until golden brown.  To know if its ready remove from the oven and tap on the bottom, it should have a hollow sound.

Cool on a cooling rack and eat fresh or as toast.  This bread will keep in a cool, dark cupboard in a container or bag for approximately 3 or 4 days.

6 Comments Add yours

  1. ladyredspecs says:

    So simple, I’m going to try making this with spelt ! Xx


    1. Leah says:

      Reminds me of scones a little in the method. Might need a bit more liquid with the spelt but should be equally yummy. Xxx


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