Whole-Wheat Soda Bread

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Cookbook writer Lisa Yockelson uses King Arthur 100 Percent Organic Whole Wheat Flour for this amazingly tender-crumbed bread.

Chopped walnuts (3/4 cup) tin beryllium added with the adust ingredients.

The breadstuff tin beryllium baked up to 2 days successful advance.

Adapted from "Baking Style," by Lisa Yockelson (Wiley, 2011).

Ingredients

measuring cup

Servings: 13 Makes 1 tiny circular loaf (about 13 slices)

2 cups whole-wheat flour (see headnote)
1 1/2 cups unsifted all-purpose bleached flour
1 1/4 teaspoons baking soda
1/2 spoon baking powder
1/2 spoon salt
3 tablespoons sugar
5 tablespoons chilled unsalted butter, chopped into chunks
1 1/3 cups buttermilk
1 ample egg, astatine country temperature
1 spoon vanilla extract
2 tablespoons wheat bran, for coating the dough

Nutritional Facts

Per portion (using low-fat buttermilk)

Calories
180
Fat
6 g
Saturated Fat
3 g
Carbohydrates
29 g
Sodium
260 mg
Cholesterol
30 mg
Protein
5 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Baking Style," by Lisa Yockelson (Wiley, 2011).

Tested by Bonnie S. Benwick.

Published September 27, 2011

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Updated March 14, 2026

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