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Whole-Wheat Soda Bread

Whole-Wheat Soda Bread

By Chris Kimball & Rose HattabaughMay 22, 2025

  • Makes
    Makes one 9-inch loaf
  • Cook Time
    1 hour
  • Active time plus cooling
    20 minutes active, plus cooling

This soda bread gets nutty flavor and hearty texture from a combination of whole-wheat flour and wheat bran, but also includes some all-purpose flour for structure. The dough comes together in a single bowl and without a mixer. Even the butter and buttermilk are used cold so there’s no need plan ahead. Baking in a cast-iron skillet develops a nice bottom crust, but a parchment-lined baking sheet works almost as well. (If using a baking sheet, you will need only 1 tablespoon melted butter to brush on the loaf after baking.) The bread is best the day it is baked, but leftovers will keep in an airtight container for up to three days. Slice and toast before serving.

Tip

Don’t overwork the dough or the loaf will be tough and dense. Also, don’t slice the bread while warm. Allow it to cool completely for the best texture.

Ingredients
  • 85

    grams (6 tablespoons) cold salted butter, cut into thin slices, plus 2 tablespoons salted butter, melted

  • 210

    grams (1½ cups) whole-wheat flour

  • 195

    grams (1½ cups) all-purpose flour

  • 60

    grams (1 cup) wheat bran

  • 37

    grams (3 tablespoons) packed light brown sugar

  • 1½

    teaspoons baking soda

  • 1

    teaspoon baking powder

  • ½

    teaspoon table salt

  • 1½

    cups cold buttermilk

Step 1

Heat the oven to 375°F with a rack in the middle position. Brush the bottom and sides of a 10- or 12-inch cast-iron skillet with 14 grams (1 tablespoon) melted butter.

Step 2

In a large bowl, whisk together both flours, the wheat bran, sugar, baking soda, baking powder and salt. Add the 85 grams (6 tablespoons) sliced butter. Using your fingers, rub the butter into the flours until mostly incorporated and the mixture resembles coarse crumbs.

Step 3

Add the buttermilk and, using a silicone spatula, fold until a rough, shaggy dough forms; it’s fine if the dough still shows some dry, floury patches. Using your hands, gently and lightly fold the dough a few times in the bowl just until cohesive; do not knead it. Shape the dough into a 6-inch round, then transfer it to the prepared skillet.

Step 4

Using a serrated knife, score an X into the top of the dough, cutting about ½ inch deep. Bake until golden brown and a skewer inserted at the center comes out clean, 40 to 45 minutes.

Step 5

Set the skillet on a wire rack and immediately brush the loaf with the remaining 1 tablespoon melted butter. Cool for 30 minutes, then transfer the loaf directly to the rack and cool completely.