Best wholemeal soda bread

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Ballyminane Mills best wholemeal soda bread Eat Ireland Jocelyn Doyle Easy Food

Makes 1 loaf


350g Ballyminane Mills Stoneground Wholemeal Flour, plus extra for dusting
125g plain flour
40g porridge oats
½ tsp salt
1 tsp bicarbonate of soda
400ml buttermilk


To serve:
Irish butter
Jam or mature Cheddar, sliced
Pot of tea


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a baking tray with non-stick parchment paper. 
  2. In a bowl, combine the wholemeal flour, plain flour, oats, salt and bicarbonate of soda and stir to combine. Make a well in the centre.
  3. Pour in the buttermilk and stir until the ingredients come together into a sticky dough. Use wet hands to form the dough into a ball.
  4. Place the ball of dough on the prepared baking tray and dust with some wholemeal flour. Cut a deep cross in the centre. 
  5. Bake for 40-45 minutes or until the bottom of the bread sounds hollow when tapped and the crust is golden.
  6. Transfer to a wire rack and allow to cool for 30 minutes before slicing. Serve with plenty of butter, your favourite topping and a pot of tea. 

Learn the story behind Ballyminane Flour here.


Per serving 219kcals, 1.9g fat (0.4g saturated), 40.7g carbs (2.9g sugars), 9.3g protein, 5.8g fibre, 0.363g sodium