Whole Wheat Soda Bread
Discover the hearty simplicity of homemade Whole Wheat Soda Bread—an effortlessly rustic recipe that comes together in just 10 minutes of prep time. Made with a wholesome blend of whole wheat and all-purpose flour, this no-yeast bread relies on baking soda and buttermilk for its signature tender crumb and subtle tang. A touch of optional honey adds a hint of sweetness, while a sprinkling of oats on top provides a charming finish and extra texture. Perfect for busy days, this quick bread bakes in under 40 minutes and pairs beautifully with butter, jam, or soups. Whether you're looking for a healthier bread option or a quick baking project, this Whole Wheat Soda Bread is a go-to recipe that delivers on flavor and versatility.
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Recipe Information
Ingredients
- 350 grams whole wheat flour
- 50 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 400 milliliters buttermilk
- 1 tablespoon honey (optional)
- 2 tablespoons oats (optional, for topping)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, and salt. Stir them together until evenly mixed.
If using honey, whisk it into the buttermilk to ensure it is evenly distributed.
Make a well in the center of the dry ingredients. Gradually pour in the buttermilk (with honey, if using), mixing with a wooden spoon or your hands until a shaggy dough forms. Be careful not to overmix.
Transfer the dough to a floured surface. Knead it lightly for about 1-2 minutes, just until it comes together. The dough should be soft and slightly sticky but not overly wet.
Shape the dough into a round loaf (approximately 1.5 inches thick) and place it on the prepared baking sheet.
Using a sharp knife, cut a deep cross (about 1/2 inch deep) on the top of the loaf. This allows the bread to expand properly as it bakes.
If desired, sprinkle oats over the top of the loaf for added texture and visual appeal.
Bake the bread in the preheated oven for 35-40 minutes, or until the loaf sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature with butter or your favorite spread.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 336.0 g | 122% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 39.2 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 607 mg | 47% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2082 mg | 44% | |
*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.
