whole wheat soda bread

whole wheat soda bread

Whole wheat soda bread, for when you want a hot loaf of bread without waiting for yeast to rise.

One of my favorite things about cooking has always been the ability to spoil your loved ones with something physically nourishing. I love organizing elaborate dinner parties and spending hours cooking for friends and family. Such soirees are planned with plenty of shopping and preparation time baked in. However, I always make sure to keep some ingredients around in case unexpected visitors drop in.

whole wheat soda bread

A couple months ago my dad had an appointment at a sleep clinic near my house. He had to spend the night at the clinic and was unceremoniously kicked out at 6am due to strict COVID restrictions. Instead of having my dad drive groggily back home before work, I offered to pick him up from the clinic and make him breakfast before work.

Spoiling my loved ones with home cooking is one of my greatest joys in life. However, on such short notice I didn’t have any breakfast items on hand…or so I thought. I scoured the kitchen and found a few staples stashed away. There was flour, various baking necessities (which I keep fully stocked), butter, bacon (there’s always an emergency pack in our freezer) and eggs (great for any meal of the day). Wanting to serve bacon and eggs with a nice hearty loaf of bread, I whipped up this whole wheat soda bread. Since the recipe requires no yeast, I had the whole thing mixed and baked in just under an hour. Studded with raisins and pumpkin seeds, the warm loaf was my dad’s favorite part of his breakfast.

Seeing the joy on my dad’s face as we walked into a kitchen filled with homemade goodies was absolutely priceless. I hope you try this whole wheat soda bread and spoil someone you love!

Other bread recipes on SepCooks:

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whole wheat soda bread

whole wheat soda bread


  • Author: Sepideh Esmaili

Ingredients

Scale
  • 1 ⅔ cups whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt 
  • 1 cup raisins (can substitute dried cranberries or currants)
  • ½ cup pumpkin seeds 
  • 1 egg
  • ¼ cup unsalted butter, melted
  • ¾ cup buttermilk

Instructions

  1. Preheat the oven to 375 degrees. 
  2. Line a rimmed baking sheet with parchment paper or a silicone baking mat, set aside. 
  3. In a large mixing bowl combine the flour, baking powder, baking soda, sugar, and kosher salt. Stir to combine. 
  4. Add the raisins and pumpkin seeds to the flour, mix, and set aside. 
  5. In a separate bowl, combine the egg, melted butter, and buttermilk. Whisk with a fork to fully combine. 
  6. Pour the wet ingredients into the flour mixture and combine using a rubber spatula. 
  7. Once the mixture starts to come together, use your hand to quickly knead the bread until it is just mixed. Don’t overwork the dough at this point. 
  8. Place the dough in the center of the prepared baking sheet and form into a domed circle. 
  9. Use a knife to cut 2 deep, criss crossed slits into the top of the bread. The slits should go down halfway through the dough to allow heat to penetrate and bake the bread. 
  10. Bake the bread on the center rack of the oven until it’s browned on the outside and a toothpick inserted in the center comes out clean, 30-45 minutes. 
  11. Remove the bread from the oven, let it rest for 5-10 minutes. Slice and enjoy! 
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