Irish Wheaten Bread

This wholesome yeast-raised version of the traditional Irish brown soda bread does not require kneading.

Irish Wheaten Bread


1 loaf



Prep Time


Bake Time

35 to 40 minutes

Rise Time

30 to 60 minutes

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  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 (2-1/4/ tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/4 cup water
  • 3 tablespoons butter OR margarine, cut up
  • 1-3/4 to 2-1/4 cups whole wheat flour


  1. Combine all-purpose flour, sugar, undissolved yeast, salt and baking soda in a large bowl. Heat buttermilk, water and butter until very warm (120° to 130°F); mixture will curdle. Stir liquids into dry ingredients. Stir in enough whole wheat flour to make stiff dough. Remove dough to lightly floured surface; form into smooth 5-inch ball, adding additional whole wheat flour if needed. Place in greased 9-inch pie pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
  2. With sharp knife, make a "X" (1/2-inch deep) on top of dough. Bake at 375°F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.

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