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    You are in: Home / Recipes / Whole Wheat Soda Bread Recipe
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    Whole Wheat Soda Bread

    Whole Wheat Soda Bread. Photo by Annacia

    1/1 Photo of Whole Wheat Soda Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    acerast's Note:

    This is so good with butter and currant jelly that I could eat an entire loaf myself!! It is from Christopher Kimball's "The Yellow Farmhouse Cookbook". Although Irish in origin, this is a new world version from a New Englander - (ZWT3)

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    Units: US | Metric


    1. 1
      Heat oven to 450°F.
    2. 2
      In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
    3. 3
      Using your fingertips, work the softened butter into the flour mixture.
    4. 4
      In a small bowl, whisk the egg.
    5. 5
      Add the buttermilk to the egg; mix well.
    6. 6
      Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
    7. 7
      Use your hands to combine the dry and wet ingredients until it forms a loose dough.
    8. 8
      If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
    9. 9
      On a well-floured surface, turn out the dough.
    10. 10
      Sprinkle the dough with flour and shape it into a 7-8 inch circle.
    11. 11
      Flatten it slightly with the tips of your fingers.
    12. 12
      Place the loaf on a baking sheet (I line mine with parchment paper).
    13. 13
      Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
    14. 14
      Bake for 15 minutes at 450°F.
    15. 15
      Reduce the heat to 400 F and continue baking another 20 minutes.
    16. 16
      If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
    17. 17
      The thermometer should read 190/195 F when baked.
    18. 18
      Let cool for 15 minutes; then serve.

    Ratings & Reviews:

    • on May 26, 2007


      This is very rustic and satisfying. It has a dense, grainy texture from the whole wheat, and yet it's firm and chewy crust protects a tender great tasting inside that is moist and tender. This is very easy to make up and if the dough appears too wet when mixed, a very brief wait (a min or two) will allow the flours to absorb much of the liquid. You will still need to flour the board and top of the dough but it's easy to work with. A healthy bread and a real pleasure.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2007


      I used bran for the wheat germ because that's what I had and I also added 1/3 cup of honey. Turned out great and I will be making this again, thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Whole Wheat Soda Bread

    Serving Size: 1 (896 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1956.3
    Calories from Fat 366
    Total Fat 40.7 g
    Saturated Fat 19.7 g
    Cholesterol 287.2 mg
    Sodium 5385.0 mg
    Total Carbohydrate 333.3 g
    Dietary Fiber 35.7 g
    Sugars 19.3 g
    Protein 75.7 g

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