In the spirit of St. Paddy’s Day, I’m bringing you my adaptation of the classic Irish soda bread. Typically, this classic Irish bread is made with just flour, buttermilk, baking soda, and salt. To make it a bit more nutrient-dense, I’m using a combination of all purpose flour, whole wheat flour, oats, and flaxseed. Instead of buttermilk (an ingredient I never have on hand), I combined yogurt and milk to provide that same acidity needed for the bread to rise.
This is a very hearty and dense loaf. I like it best either fresh or toasted and smothered in salted (Kerrygold) butter. You can also use it to make my Ham and Cheese Toasties for a heartier option.
Ingredient highlight
Flaxseed! These little seeds are a great source of fiber and anti-inflammatory omega-3 fatty acids (alpha-linolenic acid). They also contain phytoestrogens called lignans, which have shown to help balance estrogen levels.
When using flaxseed, make sure to grind them up or purchase pre-ground so that you can better absorb all of the nutrients. The oils in flaxseed can easily go rancid, so make sure to store them in an airtight bag or container in the fridge or freezer.
Servings 1 round loaf
Prep Time 15 minutes 
Cook Time 50 minutes Ingredients
- 1 ½ cups (355g) plain whole milk Greek yogurt
- ¾ cup + 2 tbsp (208g) whole milk
- ½ cup (60g) rolled oats
- ¼ cup (29g) ground flax
- 1 ½ cups (198g) all-purpose flour
- 1 ½ cup (210g) whole wheat flour*
- 1 ½ tsp kosher salt
- 1 ¼ tsp baking soda
- *For a lighter, less dense loaf, use ALL all-purpose flour (3 cups total).
Instructions
- Preheat the oven to 450F. Line a cast iron skillet (or use another oven-proof skillet or a baking sheet) with parchment paper.
- In a large mixing bowl, whisk together the yogurt and milk. Stir in the oats and flax and let it soak for at least 10 minutes.
- In a medium bowl, mix together the flours, salt, and baking soda.
- Add the dry ingredients to the wet ingredients and use a rubber spatula to mix until it just comes together. Then use your hands to gently form a ball. Place in the center of the skillet and flatten it slightly to about 7 or 8-inches diameter. Use a sharp knife or bread lame to score (make a shallow cut) the dough in an “X” about ½-inch deep.
- Bake for 15 minutes, then reduce the oven to 400F and bake for 30-35 more minutes or until a knife inserted into the center comes out clean.
- To be sure that the bread is cooked, insert an instant read thermometer into the thickest part of the loaf (the center). The internal temperature should be about 190F. If it’s not, then bake it for 5-10 more minutes.
- Let it cool for at least 30 minutes before slicing, but up to 4 hours for best results (it slices better once cooled).
Items you can prep ahead (optional)
- Make the dough
- Bake the bread
Substitutions:
- To make gluten-free, try using a 1:1 all-purpose gluten-free flour in place of both flours (3 cups total).
- To make vegan, try using a vegan yogurt substitute and alternative milk.
- If you don’t have flax, you can substitute with any nut meal (nut or seed flour).
Storage:
- Store leftovers in an airtight container or zip top bag at room temperature for up to 3 days, in the fridge for up to 6 days, or freeze for up to 2 months.
Leftovers + Repurposing:
- Make sure to place any leftover slices in the toaster before butter it up or putting anything on it.
- It’s best with plain old salted butter, but you can top it with whatever you want!
- I also enjoy it pan-fried in butter or oil until golden brown and topped with a fried egg.
- Make Ham and Cheese Toasties!
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