A whole wheat version of traditional Irish Soda Bread which doesn’t use yeast to rise, but uses baking soda instead. This Whole Wheat Irish Soda Bread is dense, but amazingly soft and the perfect side dish to serve with an Irish dinner on St. Patrick’s Day!
Traditional Irish Soda Bread
An amazing way to teach your kids about other cultures is through food. In Ireland, Irish Soda Bread is made by using baking soda as it’s rising agent, rather than yeast. It is reported this was used instead because of the soft wheat they grow. They say traditional and pure soda bread is only made with flour, baking soda, salt, and soured buttermilk. We don’t always have buttermilk on hand and so we have often made our own.
How to Make Your Own Buttermilk
If you don’t have buttermilk on hand, you can make your own! To make your own buttermilk, all you need is to add:
- 1 cup milk
- 1 TBL lemon juice
Let milk and lemon juice sit for at least 5 or more minutes. Then add to your recipe.
Adding Whole Wheat to Your Irish Soda Bread
I love the simplicity of this recipe! This Whole Wheat Irish Soda bread is almost like the artisan bread with fewer ingredients, and little prep time because it doesn’t have to raise. These kinds of bread recipes are always appealing to me because you don’t have to think so far ahead. I love also the incorporation of whole wheat flour (the finer you have it ground the better, as the flour in Ireland is very soft). If you prefer to use all whole wheat white flour, it will definitely work in this recipe. We like the dense texture of adding regular whole wheat because it makes a great bread to serve with Irish Chicken and Dumplings!
More Recipes for St. Patrick’s Day
- 2 cups whole wheat flour
- 2 cups whole wheat white flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 3/4 cup buttermilk
- In a large bowl or mixer, mix dry ingredients together
- Add buttermilk and mix until flour mixture is moistened. Do not over mix.
- Knead only to shape the dough into a round ball or oval depending on the pan you are using.
- Bake at 425 degrees F for 35-45 minutes.
Let wet ingredients sit for five minutes or longer. Add to the dry ingredients and mix until flour is moistened and slightly knead. It should not be over-mixed. Place ball of dough onto a pan, and bake at 425 for 30-45 minutes.