Whole Grain Irish Soda Bread

By Lalaloula on April 20, 2012

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    1. 225 g whole wheat flour ( I used whole spelt flour)
    2. 3/4 teaspoon baking soda
    3. 1/2 teaspoon sea salt
    4. 175 ml buttermilk, might need more ( low fat)


  1. In a big bowl combine flour, baking soda and salt. Make a well in the center.
  2. Add buttermilk and stir to combine. Knead into a smooth, shaggy dough. If the dough is too wet, add more flour, if it is too dry, add a tad more buttermilk.
  3. On a lightly floured surface roll into a ball. Place on a paper-lined baking sheet and slightly pat down.
  4. Make a cross on top using a sharp knife. Sprinkle some flour on top.
  5. Bake in the preheated oven at 200°C/400°F for about 25 minutes checking in near the end to prevent overbrowning. If a toothpick inserted in the centre comes out clean, it is ready. Alternatively you can tap it on the bottom and if it sounds hollow, it is ready.
  6. Remove to a wire rack to cool completely.
  7. This is best eaten the day it is made, but will keep wrapped in a clean tea towel for a few days.