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Irish Soda Bread

Contributed by: Chris WebAdmin. of


  • 2 1/4 cups unbleached bread flour, plus extra for dusting
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup wheat bran
  • 1 1/2 teaspoons baking soda (bicarbonate of soda)
  • 1 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1 1/2 cups plain lowfat yogurt


Place a heavy baking sheet in the oven and preheat to 425 F.

In a large bowl, combine the 2 1/4 cups flour, oats, bran, baking soda and salt. Add the butter and rub it in with your fingertips until the mixture resembles coarse meal. Add the yogurt and stir to blend as evenly as possible, forming a rough ball.

Turn out the dough onto a lightly floured work surface and knead gently for about 30 seconds, dusting with just enough flour to avoid sticking. The dough should be soft.

Sprinkle a little flour on a clean work surface and set the ball of dough on it. Flatten slightly into a 7-inch dome and sprinkle with flour, spreading it lightly over the surface with your fingertips. Using a sharp knife, cut a shallow "X" from one side of the loaf to the other. Using a large spatula, transfer the loaf to the preheated baking sheet and bake until well risen, brown, crusty, and the loaf sounds hollow when tapped on the bottom, 30-35 minutes. Transfer the loaf to a wire rack to cool.

Serving Size: Makes 1 1/4 pound loaf

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