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Whole Wheat Irish Soda Bread


Whole Wheat Irish Soda Bread

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cups cake flour
  • 3 tablespoons sugar
  • 1/2 cup toasted wheat germ
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons salt
  • 2 tablespoons softened butter
  • 1 tablespoon melted butter for brushing (optional)
  • 1 3/4 cups buttermilk
  • Level: easy
  • Yield: 12 inch round loaf
  • Total Time: 01 hrs 30 min
  • Active Time: 10 min
One of my all time favorite cooking shows is America's Test Kitchen. My friend Marion surprised me a few years back with the cookbook which I refer to often for inspiration. With St. Patricks day upon us, preparing and enjoying Irish Soda Bread is a great way to celebrate Irish heritage and all it's traditions. This whole wheat variation is known in Ireland as Brown Bread and comes from the Test Kitchen cookbook. I hope you like it as much as I do. Enjoy!


Adjust oven rack to middle position and preheat to 400 degrees. Whisk the flours, sugar, baking soda, cream of tartar, toasted wheat germ and salt together in a large mixing bowl. Mix in the softened butter using your hands or a pastry cutter until completely incorporated. Make a well (hole) in the center of the mixture and pour in 1 1/2 cups of the buttermilk. Work the buttermilk into the flour to create dough, adding up to another 1/4 of buttermilk a little at a time. Once the mixture is combined and there's no loose flour, turn dough onto lightly floured surface and pat together to form a 6 inch round. The dough will be uneven, and bumpy. Place the dough in a 12 inch cast iron skillet or baking pan. Make an X about 5 inches long and 3/4 of inch deep across the loaf and bake until nicely browned. Bread should cook for 40-45 minutes or until a knife inserted into the center comes out clean. Remove from the oven and brush with melted butter. Let cool for 30 minutes before slicing.
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