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Wholemeal Soda Bread
Magdalena Marsden
Traditional Irish soda bread recipe made with wholemeal flour and buttermilk. Easy bread recipe without yeast to make and bake (no kneading). Great bread to serve with soups, stews, dips, cheese or meat pates.
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Course
bread
Cuisine
Irish
Servings
1
loaf
Calories
1999
kcal
Ingredients
Metric
US Customary
1x
2x
3x
250
grams
plain flour
250
grams
wholemeal flour
4
teaspoons
baking powder
10
g
salt
1 1/2 teaspoon
330
ml
buttermilk
thin yoghurt, milk or water (you might need more if you are using thicker yoghurt)
Instructions
Preheat the oven to 200 C (Gas Mark 6, 390 F)
Combine all the dry ingredients in a bowl and mix well with a wooden spoon.
Mix in the buttermilk or other liquid to make a dough.
Only add a tiny bit more water if the dough is very dry (it does needs to be fairly dry)
Knead briefly and shape into a round bread shape. Don’t over knead it, it really just needs a minute or so.
Pat to flatten until about 4cm high, flour the loaf all over or use spare crumbs from the dough and place on a baking tray.
Cut a a cross in the top the loaf with a plastic scraper, almost through to the bottom.
Bake for 30 – 40 minutes or until the bread sounds hollow when tapped on the base, then allow to cool for a few minutes on a wire rack before eating.
Nutrition
Calories:
1999
kcal
Carbohydrates:
400
g
Protein:
64
g
Fat:
17
g
Saturated Fat:
7
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
3
g
Cholesterol:
37
mg
Sodium:
5933
mg
Potassium:
1658
mg
Fiber:
36
g
Sugar:
20
g
Vitamin A:
552
IU
Calcium:
1425
mg
Iron:
20
mg
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