Irish Brown Soda Bread

  • Author: Sara Wells from friend Laura Dane


A super quick and easy whole wheat bread that requires no yeast!



2 3/4 cups whole wheat flour
1 cup all purpose flour
1 1/4 teaspoons salt
1 1/4 teaspoons baking soda
2 teaspoons sugar
4 tablespoons cold butter
2 cups buttermilk
1/4 cup vegetable oil

For topping:
Additional buttermilk


Preheat oven to 400 degrees F. Line a baking sheet with parchment or spray a loaf pan with non-stick spray. *shaping options before starting!
Whisk together the flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl. Cut the butter into the flour mixture until pieces are crumb-size. *I suggest grating cold butter with a cheese grater and then crumbling mixture with fingers.

Make a well in the center of the mixture and pour in the oil and buttermilk. Stir with a spatula until dry mixture is completely moistened.

Freeform Instructions: Move the dough to a generously floured surface. The dough will be quite wet.  Use flour to avoid sticking and Lightly knead the dough a few times and then form into a round ball.  Place on prepared baking sheet.  Use a sharp knife to cut a cross into the top of the loaf in an x shape.  Brush the top with about 1 tablespoon buttermilk or milk, and sprinkle 1-2 teaspoons sugar over the top.

Loaf Instructions:  Simply pour dough mixture into loaf pans instead of forming into a shape.  Depending on your pan size you may get 2-3 smaller loaves or 1-2 large.  Fill pans about 3/4 full. 

Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F, rotate pan and bake another 20-30 minutes or until top is golden brown and skewer comes out clean.
Allow loaf to cool on a wire rack for about 15 minutes before slicing.