Irish Soda Bread Recipe

The Perfect Partner For Soups and Stews

Irish Soda Bread Recipe

Irish soda bread is a quick bread made using baking soda as the leavening agent, not yeast. A denser bread, it only lasts a day or two but is best enjoyed the day that you make it.This one has some seeds and oatmeal for texture, and pairs well with soups, stews, or baked beans on a blustery winter day. I like to serve it in thick slices with cheese and a veggie plate to compliment the meal. 


2 cups flour
2 cups whole wheat flour
1/2 cup large flake oats
1/4 cup whole raw pumpkin seeds, hulled
1 tsp baking soda
3/4 tsp salt
1/4 cup unsalted butter, melted
2 tbsp brown sugar
1 cup buttermilk
1 cup whole milk

  Pre-heat oven to 425 F.

  In a large bowl, whisk together the flour, whole wheat flour, oats, pumpkin seeds, baking soda, and salt.

  In a medium bowl, whisk together the brown sugar and butter. Slowly add the milks in a steady stream, whisking as you go, so that the butter doesn’t become cold and clump all back up again.  

  Dump the milk mixture into the flour, stirring with a wooden spoon as you go. The dough will be sticky, but workable. Transfer the dough to a lightly floured surface and bring together with your hands before separating in half and shaping into two rounds about 6 inches in diameter.

  Place the loaves onto a cookie sheet and place in the oven at 425 F for 15 minutes, before turning the oven temperature down to 350 F for another 30 minutes until the loaves sound hollow when tapped on the bottom. Remove loaves to a wire rack and allow to cool for about an hour before slicing into them.

  These are best eaten the same day, but you can make them last about a day or two if they are stored wrapped well in an airtight container.

Makes 2 x 6-inch loaves

Adapted from John Bishop’s Fresh

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom