Whole Wheat Irish Soda Bread Recipe: Simple Traditional Loaf

Today I’ll show you how to make a Whole Wheat Irish Soda Bread that’s ideal for a Saint Patrick’s Day dinner. It pairs beautifully with Corned Beef and Cabbage and other traditional St. Patrick’s Day dishes.

Whole Wheat Irish Soda Bread

I enjoy using whole grain flour when I can, and this Whole Wheat Irish Soda Bread is a great example. It’s hearty and flavorful yet surprisingly light, a crowd-pleaser at any Saint Patrick’s Day table.

Wheat Berries FAQs

In the recipe video I use spelt, an ancient wheat. If you’d like to learn more about spelt, einkorn, and other wheat berries, check the Wheat Berries FAQ for explanations about different grains and how they behave in baking.

Sprouting Wheat Berries and Other Whole Grains

For this soda bread I often use sprouted spelt. Sprouted grains can be easier to digest and may improve nutrient absorption. Sprouting at home is straightforward and doesn’t require much hands-on time.

Using a Mockmill to Grind Grain

Freshly milled flour makes a noticeable difference in aroma and flavor. After researching grain mills, I use a Mockmill 100 for home milling. You can also use a hand-crank mill or a high-speed blender; each method works well depending on your needs.

How to Make All-Purpose Flour

You can create an all-purpose-style flour from freshly milled whole grain by sifting out some bran and germ. I demonstrate how to make all-purpose einkorn flour at home and how that approach translates to other ancient grains.

Saint Patrick’s Day Recipes

To round out a Saint Patrick’s Day meal, Corned Beef and Cabbage is a classic choice. Whether you prepare it on the stovetop or in an Instant Pot, proper trimming and slicing make a big difference in the final texture and presentation.

Finish the meal with a simple one-bowl Irish Apple Cake topped with crunchy sugar. It’s an easy, comforting dessert with a lovely story behind the recipe.

More Saint Patrick’s Day Recipes

How to Make Traditional Corned Beef and Cabbage

A comforting, traditional Irish-American meal.

How to Make Bread Without Yeast – Easy Irish Soda Bread

A quick, foolproof bread made without yeast—perfect for new bakers.

More Soda Bread Recipes

If you want a simple yeast-free bread, this Irish Soda Bread recipe is straightforward and reliable. For a whole-grain version baked in cast iron to feed a crowd, try the Irish Brown Soda Bread.

Download Your Free 36-Page Pantry List

For a thorough list of traditional pantry staples and recipe links, download the free 36-page Traditional Foods Pantry List. It’s a handy guide for stocking a well-rounded kitchen.

Order YOUR COPY Now!

The Modern Pioneer Cookbook

Seasonal ingredients, traditional techniques, and nourishing recipes. Over 85 from-scratch recipes to help you cook the modern pioneer way.

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Kitchen Academy Videos

Baking with Whole Grains: The Maslin Method

Explore whole grain baking, fresh-milled flour, and heritage wheats.

Whole Wheat Irish Soda Bread

Prep: 15 mins

Cook: 45 mins

Total: 1 hr

Yield: 8 servings

Author: Mary Bryant Shrader

This wholesome, flavorful soda bread is an excellent addition to your Saint Patrick’s Day dinner.

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper

Ingredients

• 3 cups whole wheat flour (I used freshly ground spelt)
• 1 1/2 cups all-purpose flour (I sifted out bran and germ from some freshly-ground spelt)
• 1 tbsp sugar (sucanat, white sugar, or another sweetener)
• 1 tsp salt
• 1 tsp baking soda
• 4 tbsp unsalted butter, softened (or coconut oil for dairy-free; omit fat if desired)
• 1 cup dried currants (or raisins or other small dried fruit)
• 1 large egg
• 1 3/4 cups buttermilk (or soured milk, or plant-based milk for dairy-free)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or lightly butter and flour it. Set aside.
3. In a large bowl, whisk together the flours, sugar, salt, and baking soda.
4. Work the butter into the dry ingredients with your fingers until the mixture resembles damp sand.
5. Toss the currants with the flour-butter mixture so the fruit is coated.
6. Beat the egg into the buttermilk, then make a well in the dry mixture and pour in the liquid.
7. Using a light touch and an open claw shape with your hand, mix until the dough just comes together—do not knead. If too sticky, add up to 1/4 cup all-purpose flour.
8. Gently form the dough into a ball and transfer it to the prepared baking sheet. Pat it down slightly.
9. Cut a large cross across the top with a sharp knife and make a small indentation in each quadrant.
10. Bake on the middle rack until golden brown and hollow-sounding when tapped on the bottom, about 35–45 minutes. Tent with foil if browning too quickly.
11. Remove from the oven, transfer to a cooling rack, and let cool for 10 minutes before slicing. Serve warm or at room temperature.
12. Store well wrapped in the refrigerator for 3–4 days or freeze for 2–3 months.

Video

Notes

Recipe and video source: Mary’s Nest.

Copyright © 2021 Mary’s Nest, LLC. All rights reserved.

Nutrition

Calories: 388 | Carbohydrates: 68 g | Protein: 12 g | Fat: 9 g | Fiber: 6 g

Shop for items used in this blog post or video

Favorite St Patrick’s Day Cooking Supplies

• 10-Piece Glass Bowl Set
• Mesh Strainers
• Baking Sheet
• Parchment Paper
• Measuring Cups and Spoons

Favorite Grain and Flour Supplies

Spelt

• Whole Grain Spelt Flour
• All-Purpose Spelt Flour
• Sprouted Spelt Flour

Favorite Mockmill Supplies

• Mockmill Grain Grinder and whole grains
• Mockmill 100 Stone Grain Mill

Favorite Kitchen Supplies

• Whisk
• Cast Iron Dutch Oven
• Flour Sack Towels

Recommended Reading

• The Modern Pioneer Cookbook
• The Modern Pioneer Pantry
• Nourishing Traditions
• Irish Traditional Cooking