By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 14
149 cal · 60 min
Whole-Wheat Irish Soda Bread
Recipe GLPRf12167c03f9099
A hearty, rustic Irish soda bread combining whole-wheat and all-purpose flours for a tender crumb and robust flavor. This quick bread requires no yeast or long rising times, making it perfect for a warm loaf with minimal effort. The buttermilk reacts with baking soda to create lift, resulting in a slightly tangy, wholesome bread ideal for breakfast, lunch, or alongside soups and stews.
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Ingredients
2 cups unsifted whole-wheat flour
2 cups unsifted all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups light buttermilk
Directions
Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly dust with all-purpose flour.
In a large mixing bowl, whisk together the whole-wheat flour, all-purpose flour, baking soda, and salt until evenly combined.
Create a well in the center of the dry ingredients and pour in the buttermilk.
Using a wooden spoon or your hands, stir and mix until a shaggy dough forms. Do not overwork; the dough should be slightly sticky but hold together.
Turn the dough out onto a lightly floured surface and knead gently for about 1 minute, just until it becomes cohesive. Shape into a round loaf approximately 6 to 7 inches in diameter.
Place the loaf on the prepared baking sheet. Using a sharp knife, cut a deep cross into the top of the loaf, cutting about 1/2 inch deep.
Bake for 40 to 45 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
Transfer the bread to a wire rack and cool for at least 10 to 15 minutes before slicing and serving.
Comments
Every ingredient is a staple at any Charlotte grocery chain—whole-wheat flour, all-purpose flour, baking soda, salt, and buttermilk are basics at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. Cost per serving is genuinely cheap, probably under 30 cents, since you're mixing cheap flours and buttermilk with no specialty items. The stated 60 minutes is honest if you count only active mixing and baking time, though the recipe should note a 10-minute rest for the dough before shaping. It's a reliable weeknight bread that makes 14 slices, reheats well in a low oven, and fits a family meal perfectly without fussy technique or constant attention.
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