Whole Wheat Irish Soda Bread

Whole Wheat Irish Soda Bread
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

Irish Soda Bread is a great quick bread to make and this whole wheat version makes it healthier and heartier. It goes great with your favorite sugar free jam or with your St. Patrick’s Day meal!

  • Prep time
    10 min
  • Servings
    24 Servings
  • Serving size
    1 slice
Nutrition Facts

Nutrition Facts

24 Servings

  • Serving Size
    1 slice
  • Amount per serving Calories 70

  • Total Fat 0g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 150mg
  • Total Carbohydrate 15g
    • Dietary Fiber 1g
    • Total Sugars 3g
  • Protein 3g
  • Potassium 100mg


  • whole wheat flour
    2 cup
  • all-purpose flour
    1 cup
  • golden raisins
    1/2 cup
  • baking soda
    1 1/2 tsp
  • salt
    1/2 tsp
  • low-fat buttermilk (low-fat)
    2 cup


  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

  2. In a large mixing bowl, combine whole wheat flour, all purpose flour, baking soda, salt, and raisins.

  3. Make a well in the center of the dry ingredients and buttermilk all at once. Fold the ingredients with a rubber spatula until just combined; do not overmix.

  4. Turn dough out onto the parchment paper and form into a round loaf. Cut an X into the top of the dough with a sharp knife about 1/2 inch deep.

  5. Place on the middle rack to bake for 30 min or until firm and golden brown.

  • Not recommended

    The flavor of this bread was OK, though the buttermilk came through very stongly. But the batter -- yikes! Way too wet and very difficult to handle and form. The texture wasn't bad, but if I hadn't had to handle it so much, I'm sure it would have been a bit lighter. As an experienced baker, I know that weather, measuring methods and individual flours can affect results, even when a recipe is followed exactly. I chose this recipe as opposed to another I was considering, which called for a total of four cups of flour (2 cups whole wheat flour, 2 cups AP flour), as I wanted a recipe for a slightly smaller loaf. That other recipe called for 2-1/4 cups of buttermilk for the 4 cups of flour, yet many of the reviews for that recipe noted that the resulting batter was way to wet/loose. So I was a bit concerned when this recipe called for 2 cups of buttermilk for just 3 cups of flour. But I wanted to first try the recipe as written. Sadly, the batter was a sodden mess, and required more handling than I would have liked (and even with well-floured hands, much of the dough stuck to my hands), just to get it to hold together. And due to the very wet batter, the bread needed an additional 3-5 minutes baking time. As a very young baker, I made Irish soda bread often, and it always came out perfectly, even though I was a much less experienced baker then than I am today. So I was annoyed with myself for not following my instincts with regard to the amount of buttermilk called for in this recipe. But not liking to give up easily, and always wanting to give a recipe a fair chance (and a fair review), I'll try this one again, next time reducing the buttermilk by 1/4 - 1/3 cup.