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Multigrain Irish Soda Bread

Multigrain Irish Soda Bread

  • Author: Isabelle Boucher (url href=""]Crumb[/url])
  • Total Time: 1 hour
  • Yield: 16 1x


Multigrain cereal blend gives this healthier twist on Irish soda bread a crunchy, hearty texture and delicious nutty flavour.


  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup multigrain cereal blend, like Bob's Red Mill
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup golden raisins
  • 1 tbsp caraway seeds
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cups buttermilk
  • 2 tbsp honey


  • 1 tsp buttermilk
  • 2 tbsp rye flakes or quick oats


  1. Preheat oven to 375F. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, multigrain cereal, pumpkin seeds, raisins, caraway seeds, baking soda and salt. Add buttermilk and honey, and stir until just barely combined.
  3. Turn the dough out onto a lightly floured work surface, and knead for 2-3 minutes or until soft and elastic. Shape into a ball, and place on the prepared baking sheet.
  4. Brush the top of the loaf with buttermilk, and sprinkle with rye flakes. Using a sharp knife, score a shallow X into the loaf. Bake in preheated oven for 45-50 minutes, or until the crust is golden-brown and a toothpick inserted into the middle of the loaf comes out clean. Let cool on a wire rack for 10-15 minutes before slicing.
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Breads
  • Method: Baked
  • Cuisine: Irish