This is the first Irish Soda Bread recipe I posted on the blog. Now I would prefer Brown Irish Soda Bread, but I am leaving the printer-friendly recipe here for anyone who was a fan of this earlier recipe.

(Below is the original recipe for the Irish Soda Bread I posted on the blog. Under that is the modified recipe which I made a few days later for my dad and stepmother. I recommend the second recipe, although both were very good. Cooking instructions are the same.)

Makes 2-3 servings bread, double the recipe for a standard size loaf.

Original version:
1 2/3 cup white whole wheat flour
3 T oatmeal (rolled oats) grind in food processor
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup plus 1 T buttermilk

Modified version:
1 3/4 cups white whole wheat flour
1/2 cup oatmeal (ground)
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk, plus a tablespoon or more if needed to moisten all flour


Preheat oven to 425 F. Grease or spray a small baking sheet with nonstick spray or oil.

In plastic bowl, combine flour, ground oatmeal baking soda, and salt. With large plastic spoon, mix in buttermilk until mixture is well combined. Dust hands with flour, and form a doughy ball. (I made mine into a slightly oblong shape to fit my little baking sheet.)

Bake until bread is golden on top, about 35-40 minutes. Serve hot. Bread is best eaten shortly after it’s baked.

Recipe slightly adapted from More Bread and Cheese, Please; that recipe is no longer online.

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