Whole Wheat Irish Soda Bread

Dating Logan had it’s price…gaining pounds by eating way too much of his Nanny’s Irish Soda Bread, warm with butter. Nothing better. Ahhh. So, I decided to make this amazing, and very EASY bread in a healthier way. It’s great for breakfast or as a side for lunch/dinner… and don’t forget to top it with butter and/or your favorite jam! This bread is the perfect way to reign in the Fall season. Ahh, Fall.

Whole Wheat Irish Soda Bread

adapted from Leah (Nanny) Viebrock


  • 1 1/4 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1 cup raisins
  • 1 tablespoon caraway seeds
  • 1 cup non-fat greek yogurt
  • 3 tablespoons skim milk
  • 1 tablespoon water


  1. Preheat oven to 375°.
  2. Mix the flours, sugar, baking soda and salt.
  3. On a plate or cutting board cut the butter into tiny pieces and add to the dry ingredients (or cut in butter with two knives) and stir until the mixture is crumbly.
  4. Stir in raisins, seeds, yogurt, milk and water.
  5. In the bowl, knead 5-6 times or until smooth and mixed.
  6. Shape into about a 5 inch ball.
  7. Place on a baking sheet covered in non-stick foil, flatten slightly and cut an X on the top with knife.
  8. Brush the top with milk.
  9. Bake for about 30-35 minutes or until brown and makes a dense hollow sound.
  10. Serve warm with a bit of butter or your favorite jam!


        1. I now use a Canon 7D to shoot with. I got some pretty good shots with the point and shoot, but the DSLR definitely makes things a LOT easier. 🙂

  1. I was looking for an Irish Soda Bread recipe to make today for St. Patrick’s Day. Yours appealed to me because of the whole wheat flour & greek yoghurt. I followed your recipe exactly, except I used multigrain flour instead of whole wheat – I love the crunch it has 🙂 The bread is fresh out of the oven, I’ve already eaten two slices, and it’s taking all my willpower to not have a third slice. It’s delicious! Thanks for sharing 🙂

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