There is often nothing more comforting than homemade bread and this brown seeded wholemeal soda bread does just the job!
Even after many years of baking, the perfect loaf can still be incredibly time-consuming and not always beginner-friendly. This wholemeal soda bread doesn’t require kneading or proving time, so it is ideal for home-cooking.
Irish brown bread recipe originated in the 1830s using bicarbonate of soda as an ingredient instead of yeast. The essential ingredients in a traditional Irish soda bread are flour, bicarbonate of soda, salt, and buttermilk.
Soda bread is such a nostalgic taste of Grandma’s kitchen. Yet our modern twist includes a nutty, crunchy seed mix and has become our go-to healthy homemade bread recipe! Serve this bread warm, with a generous spread of butter along with a hearty cup of soup.
Brown Seeded Wholemeal Soda Bread
- 225g plain flour
- 175g wholemeal plain flour
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 300ml buttermilk
- 25g pumpkin seeds
- 25g sunflower seeds
- Extra seeds and flour for sprinkling on top
- Preheat the oven to 200C /400F. Lightly grease a heavy bottom Dutch-oven or a high-sided oven-proof dish with a lid. Sprinkle the base of the pan with flour and set aside.
- In a large mixing bowl, combine the flour, salt, bicarbonate of soda, and seeds.
- Make a well in the center of the flour mix and pour half the buttermilk into the well and gradually stir to combine. Pour in the remaining buttermilk and stir to bring together into a dough.
- On a floured surface, turn out the dough and form it into a flattened ball to resemble a similar width to your ovenproof dish.
- Transfer the dough to your Dutch oven and using a sharp knife cut across the dough vertically and horizontally to form a cross.
- Put into the oven and bake for 30 minutes, then cook for a further 10 minutes with the lid on.
- Once cooked, carefully remove from the oven and leave for 10 minutes to cool before carefully turning out the bread onto a wire rack. Enjoy warm or leave to completely cool.