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Wholemeal soda bread

Name: Wholemeal soda bread
Yield: 1 loaf, about 12 slices
Cuisine: Ireland
Ingredients: 225 g Wholemeal flour Fine or medium grind.; 225 g Plain flour; 6 g Bicarbonate of soda Sieved.; 6 g Fine salt; 25 g Unsalted butter Cold, cut into small pieces.; 50 g Beaten whole egg Weigh without shell.; 350 mL Cultured buttermilk Cold.; 15 g Wholemeal flour for dusting Use sparingly.

Makes: 1 loaf, about 12 slices
Heat: 200°C conventional
Baking time: 45–50 min
Cuisine / style: Ireland

Ireland · Irish soda bread

Wholemeal soda bread

A half-wholemeal loaf with buttermilk, a little butter and egg. Mix it briefly and bake straight away for a close, tender crumb.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Wholemeal flour	225 g	Fine or medium grind.
Dough	Plain flour	225 g
Dough	Bicarbonate of soda	6 g	Sieved.
Dough	Fine salt	6 g
Dough	Unsalted butter	25 g	Cold, cut into small pieces.
Dough	Beaten whole egg	50 g	Weigh without shell.
Dough	Cultured buttermilk	350 mL	Cold.
Handling	Wholemeal flour for dusting	15 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Measuring jug	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Whisk	Use a fork for small liquid mixtures. For whipping cream or egg whites, use a balloon whisk or electric beaters.
Sieve	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Skewer	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 45–50 min

Makes: 1 loaf, about 12 slices
Heat: 200°C conventional
Plan for: 140 min total; 20 min active

Method

01 · Heat the oven and prepare
10–20 min
Use:
Heat the oven to 200°C conventional and line a 30×40 cm baking tray with baking paper. Weigh the ingredients and keep the egg and buttermilk cold until needed.
Ready when: The oven is fully heated before wet and dry ingredients meet.
01 PreparePrepare the tray before combining wet and dry ingredients.
02 · Combine dry ingredients and rub in butter
3–5 min
Use: Wholemeal flour; Plain flour; Bicarbonate of soda; Fine salt; Unsalted butter
Whisk the two flours, sieved bicarbonate and salt together. Rub in the cold butter with your fingertips until it is spread through the flour in small crumbs.
Ready when: There are no bicarbonate lumps and no large pieces of butter.
02 Mix DryRub the cold butter into the dry mixture.
03 · Add egg and buttermilk;shape and cross
3–5 min
Use: Beaten whole egg; Cultured buttermilk; Wholemeal flour for dusting
Whisk the egg with the buttermilk, then stir into the dry mixture just until no dry flour remains. Turn onto a lightly floured worktop, gather gently and shape into a round about 18 cm across and 4–5 cm high. Place on the tray and cut a deep cross almost to the base. Bake immediately.
Ready when: The dough is soft and slightly sticky, with a rough surface. It is not kneaded smooth or left to rise.
03 Mix ShapeGather gently, cut a deep cross and bake straight away.
04 · Bake until the centre sets
45–50 min
Use:
Bake for 45–50 minutes. If the top darkens before the centre is cooked, cover it loosely with foil and continue. Check the centre through one of the opened cuts with a skewer.
Ready when: The base is firm and sounds hollow when tapped. The skewer has no sticky dough, and the opened cross shows set crumb rather than a wet band.
04 BakeBake until the opened cross shows set crumb.
05 · Cool before slicing
60 min
Use:
Move the loaf to a rack and cool for at least 60 minutes before cutting into slices.
Ready when: The crumb holds together cleanly and does not release a cloud of steam.
05 CoolCool on a rack before cutting into slices.

What to look for

Stage	Look / feel for	Needs attention
Heat the oven and prepare	The oven is fully heated before wet and dry ingredients meet.
Combine dry ingredients and rub in butter	There are no bicarbonate lumps and no large pieces of butter.
Add egg and buttermilk;shape and cross	The dough is soft and slightly sticky, with a rough surface. It is not kneaded smooth or left to rise.
Bake until the centre sets	The base is firm and sounds hollow when tapped. The skewer has no sticky dough, and the opened cross shows set crumb rather than a wet band.
Cool before slicing	The crumb holds together cleanly and does not release a cloud of steam.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The loaf is heavy and tough.	The mixed dough was worked too long or waited before baking.	Slice thinly and toast once fully baked.	Have the oven ready, combine briefly and shape without prolonged kneading.
The centre is damp after the outside has browned.	The round was too tall or needed more baking.	Loosely cover the top with foil and continue until the centre is set.	Keep the round broad and check the cut centre as well as the crust.
There are bitter patches in the crumb.	The bicarbonate was unevenly mixed.	Discard an unpleasant-tasting portion.	Sieve the bicarbonate and whisk it evenly through the dry ingredients.

Storage: Best on the day. Wrap the cool loaf and keep at room temperature for up to 2 days; toast older slices. Freeze sliced bread for up to 2 months and toast from frozen or thaw while wrapped.; Contains: wheat, milk, egg.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

One browned wholemeal soda loaf and two removed slices show a close, even tan crumb with fine bran speckles. — Wholemeal soda bread with a close, tender crumb.

Recipe

Wholemeal soda bread

A half-wholemeal loaf with buttermilk, a little butter and egg. Mix it briefly and bake straight away for a close, tender crumb.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Wholemeal flour	225 g	Fine or medium grind.
Dough	Plain flour	225 g
Dough	Bicarbonate of soda	6 g	Sieved.
Dough	Fine salt	6 g
Dough	Unsalted butter	25 g	Cold, cut into small pieces.
Dough	Beaten whole egg	50 g	Weigh without shell.
Dough	Cultured buttermilk	350 mL	Cold.
Handling	Wholemeal flour for dusting	15 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Measuring jug	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Whisk	Use a fork for small liquid mixtures. For whipping cream or egg whites, use a balloon whisk or electric beaters.
Sieve	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Skewer	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 12 slices
Heat: 200°C conventional
Allow: 140 min total; 20 min active

How do I make it?

Heat the oven and prepare
10–20 min
Heat the oven to 200°C conventional and line a 30×40 cm baking tray with baking paper. Weigh the ingredients and keep the egg and buttermilk cold until needed.
Prepare the tray before combining wet and dry ingredients.
Ready when: The oven is fully heated before wet and dry ingredients meet.
Combine dry ingredients and rub in butter
3–5 min
Whisk the two flours, sieved bicarbonate and salt together. Rub in the cold butter with your fingertips until it is spread through the flour in small crumbs.
Rub the cold butter into the dry mixture.
Ready when: There are no bicarbonate lumps and no large pieces of butter.
Add egg and buttermilk;shape and cross
3–5 min
Whisk the egg with the buttermilk, then stir into the dry mixture just until no dry flour remains. Turn onto a lightly floured worktop, gather gently and shape into a round about 18 cm across and 4–5 cm high. Place on the tray and cut a deep cross almost to the base. Bake immediately.
Gather gently, cut a deep cross and bake straight away.
Ready when: The dough is soft and slightly sticky, with a rough surface. It is not kneaded smooth or left to rise.
Bake until the centre sets
45–50 min
Bake for 45–50 minutes. If the top darkens before the centre is cooked, cover it loosely with foil and continue. Check the centre through one of the opened cuts with a skewer.
Bake until the opened cross shows set crumb.
Ready when: The base is firm and sounds hollow when tapped. The skewer has no sticky dough, and the opened cross shows set crumb rather than a wet band.
Cool before slicing
60 min
Move the loaf to a rack and cool for at least 60 minutes before cutting into slices.
Cool on a rack before cutting into slices.
Ready when: The crumb holds together cleanly and does not release a cloud of steam.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The loaf is heavy and tough.	The mixed dough was worked too long or waited before baking.	Slice thinly and toast once fully baked. Have the oven ready, combine briefly and shape without prolonged kneading.
The centre is damp after the outside has browned.	The round was too tall or needed more baking.	Loosely cover the top with foil and continue until the centre is set. Keep the round broad and check the cut centre as well as the crust.
There are bitter patches in the crumb.	The bicarbonate was unevenly mixed.	Discard an unpleasant-tasting portion. Sieve the bicarbonate and whisk it evenly through the dry ingredients.

Useful recipe notes

Storage: Best on the day. Wrap the cool loaf and keep at room temperature for up to 2 days; toast older slices. Freeze sliced bread for up to 2 months and toast from frozen or thaw while wrapped.

Contains: wheat, milk, egg.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Wholemeal soda bread at a glance

Makes: 1 loaf, about 12 slices
Heat: 200°C conventional
Baking time: 45–50 min
Cuisine / style: Ireland

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Wholemeal flour	225 g	50%
Plain flour	225 g	50%
Bicarbonate of soda	6 g	1.3%
Fine salt	6 g	1.3%
Unsalted butter	25 g	5.6%
Beaten whole egg	50 g	11.1%

Method

01 · Heat the oven and prepare

02 · Combine dry ingredients and rub in butter

03 · Add egg and buttermilk;shape and cross

04 · Bake until the centre sets

05 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Heat the oven and prepare

Combine dry ingredients and rub in butter

Add egg and buttermilk;shape and cross

Bake until the centre sets

Cool before slicing

What can go wrong, and how can I fix it?

Wholemeal soda bread at a glance