Go Back
+ servings

Brown Irish Soda Bread

Just like the bread we ate in Ireland!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Bread
Servings: 1 loaf
Author: Tricia


  • 1 3/4 cups whole wheat flour
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons butter, softened
  • 1 2/3 cups buttermilk, plus up to 3 tablespoons if needed
  • 1 tablespoon golden flax seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds


  • Preheat oven to 425 degrees.
  • Whisk together the flours, salt, baking soda and seeds. Add the butter and rub it into the flour mixture with your fingers until it is blended. Make a well in the center.
  • Pour the buttermilk in the bowl with the flour. Using one hand formed into a claw, fold the flour and buttermilk together until the liquid is absorbed and it forms a soft dough.
  • Place the dough on a floured work surface and gently form into a round about 6 1/2 inches wide and 1 1/2 inches thick. Cut a deep cross on top and place on a baking sheet.
  • Bake for 15 minutes at 425 degrees, then turn down the oven to 400 degrees and bake for 30 minutes more. Cool on a wire rack and serve.
  • NOTE: Irish Soda Bread is best served the day it is made. I have refrigerated our leftovers and toasted it for several days after and it was still delicious.


Adapted from a recipe by Rachel Allen published in Rachel's Irish Family Food: 120 Classic Recipes From my Home to Yours