Easy Wholemeal Irish Soda Bread
A simple no yeast bread that is from the bowl to plate in an hour. Made with wholemeal flour packed full of seeds and grains.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 2 medium round loaves
- 500 grams wholemeal seed and grain bread flour (3 and 1/2 cups)
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 400 millilitres buttermilk (1 and 1/2 cups and 2 tablespoons and 2 teaspoons)
Preheat your oven to 230C / 450F / Gas mark 8 and have a large baking sheet on hand very lightly greased.
Place the flour, sugar, salt and baking soda into a large mixing bowl.
Pour in the buttermilk and gently mix until everything is combined. Don't be afraid to get your hands in their to bring it all together. Do not over work this dough, keep it gentle.
Divide the dough into 2 and shape them both into 4 centimetre deep rounds. Cut a deep cross into the loaf and dust with a little flour.
Bake immediately but after 10 minutes you need to turn your oven down to 200C / 400F / Gas mark 6 and then continue to bake for a further 20 minutes.
Once golden brown and hollow sounding when tapped on the bottom take your loaves out of the oven and allow to cool down a bit before eating.
If you keep this bread in an airtight tin it will keep for up to 3 days but is best enjoyed on the day of baking.