Low Sodium Traditional Irish Wheaten Bread
Experience the wholesome taste of Ireland with this Low Sodium Traditional Irish Wheaten Bread—a healthier take on the classic recipe! Made with nutrient-rich whole wheat flour, a touch of honey for natural sweetness, and low-sodium baking powder, this bread is perfect for those seeking a heart-friendly option without sacrificing flavor. The addition of ground flaxseed offers a fiber boost, while the creamy buttermilk ensures a tender crumb and rustic texture. With a straightforward preparation that takes just 15 minutes and a baking time of 35 minutes, this easy-to-make bread is ideal for breakfasts, afternoon tea, or alongside soups and stews. Serve it warm, slathered with unsalted butter or your favorite low-sodium spread, and enjoy a slice of traditional Irish comfort with a modern twist!
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 100 grams All-purpose flour
- 10 grams Baking powder (low sodium)
- 5 grams Baking soda
- 30 grams Unsalted butter
- 300 milliliters Buttermilk (low sodium or homemade*)
- 20 grams Honey
- 15 grams Ground flaxseed (optional, for extra fiber)
Instructions
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper or lightly grease a loaf tin.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, and ground flaxseed (if using). Mix well.
Cut the unsalted butter into small cubes and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
In a separate bowl or jug, combine the buttermilk and honey. Stir until the honey is fully dissolved.
Create a well in the center of the dry ingredients and pour in the buttermilk-honey mixture.
Mix gently with a wooden spoon until the dough begins to come together. Avoid overmixing to keep the bread tender.
Transfer the dough onto a lightly floured surface and gently shape it into a round or log, depending on your preference or baking vessel.
Place the dough on the prepared baking sheet or into the loaf tin. Using a sharp knife, score a cross on the top of the dough to help it bake evenly.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and allow the bread to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 332.8 g | 121% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 33.6 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 523 mg | 40% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1894 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
