Whole Wheat Irish Soda Bread {Yeast Free, Lightened Up}

Your favorite, classic Irish Soda Bread only lightened up and made a little healthier!

St. Patricks Day is coming up so I decided to search for Irish Soda Bread Recipes and immediately became intimidated.   I haven't had the best experiences in the past with making my own breads.  

Then I found this one on allrecipes.com and it had the word "easy" in the title and I was intrigued.   This recipe didn't require yeast (which also intimidates me) and  I decided to make it healthier.

Full disclosure, I am not a huge bread lover. But I do have fond memories of eating homemade Irish Soda Bread around St. Patrick's Day.

Even though my mother was 100% Italian, she made it every year for our family (my father is 100% Irish!).

I always try to recreate what foods I remember my mother making as a child. She left us when I was only 15 so I don't have that many memories.

But what I do remember, I try to recreate in a healthier version. It makes me happy to share these foods (and memories) with my kids.

My mother would use this for sandwiches and even French toast which was always fun. I bet this would also be incredible in my Overnight French Toast Casserole.

If you are looking for some more St. Patricks Day treats here are some Easy Pretzel Shamrocks or some Shamrock Quesadillas.

Why You Should Make This Irish Soda Bread

This bread is lightened up but still just as delicious. I used whole wheat pastry flour to add some fiber to this bread.  I also cut the sugar in half since I added some raisins, which add natural sweetness.  

I also substituted plain Greek yogurt for some of the buttermilk who adds protein and reduces the fat. I still used buttermilk though, even though I cut it down. Buttermilk gives homemade bread a wonderful consistency.

I tried omitting it completely and wasn't satisfied with the final product so I decided to add a little back and was very pleased.

Lastly, I used my favorite, good old coconut oil instead of butter and it came together beautifully and also cut back on dairy.  

But feel free to keep the butter in this recipe if you don't have coconut oil. I like to cut back in dairy which is why I used the coconut oil, but butter still works great in this recipe too.

The raisins are also optional. It's all about your personal preference. We like the raisins over here in the Kelly house, except my middle guy who will literally sit there for 15 minutes picking them out.

I love this bread when it's fresh out of the oven and the outside is warm and crusty and the tender and soft inside. Note that this bread doesn't use any yeast at all.

I know many bakers who love using yeast when they bake, but for me it never comes out right.But then again, I am not a true experienced baker.

Related Recipes

Healthy Soft Seed Sandwich Bread from Ambitious Kitchen

The Easiest Whole Grain Vegan Seeded Bread from Minimalist Baker

Homemade Dairy Free Honey Whole Wheat Bread from Joy Food Sunshine

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Irish Soda Bread

Siple to make and lightened up, delicious Irish Soda Bread!

5 from 10 votes

Print Pin Rate

Course: Breakfast, brunch, meatless, vegetarian

Cuisine: American

Diet: Vegetarian

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 16 servings

Calories: 176kcal

Author: Lauren Kelly

Ingredients

• ▢ 4 cups whole wheat pastry flour
• ▢ 2 tablespoons unrefined sugar
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ⅓ cup coconut oil softened
• ▢ ½ cup plain Greek yogurt
• ▢ ½ cup reduced fat buttermilk
• ▢ 1 egg beaten
• ▢ ½ cup rasins
• ▢ 2 tablespoons coconut oil melted
• ▢ ¼ cup reduced fat buttermilk

Instructions

• Preheat oven to 350 degrees. Grease a baking sheet or pizza stone with flour.
• In a large bowl, mix together flour, sugar, baking soda, baking powder and salt.
• Add melted coconut oil, yogurt, buttermilk and egg and mix well.
• Pour batter onto floured pizza stone or floured surface. Knead for 5-8 minutes adding raisins at the end.
• In a small bowl, combine melted coconut oil and ¼ cup buttermilk. Stir well.
• Cut a cross shape into batter. Brush the coconut oil/buttermilk mixture on top.
• Bake for 20 minutes. Brush remaining coconut oil/buttermilk mixture on top of bread.
• Bake another 20-25 minutes until completely cooked.

Notes

To store in the refrigerator: Place in airtight container for up to 5 days.

To store in the freezer: Place in airtight container for up to 3 months.

Nutrition

Calories: 176kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 149mg | Potassium: 113mg | Fiber: 3g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

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