My mum has been making this wheaten soda bread on a daily basis for the last 30 years - in fact, maybe longer than that! Recently, she started sprinkling the dough with sesame and pumpkin seeds, which adds a delicious nutty flavor to it. Lightly butter and serve with soup, smoked salmon, or cheese. Wheaten bread is best eaten within a day or lightly toasted the next day. It freezes really well for up to a month.

10 mins
40 mins
1 hr 20 mins
30 mins
Max Servings:



  • Preheat oven to 400 degrees F (200 degrees C). Lightly flour a 2-pound loaf pan.

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  • Sift whole wheat flour, baking soda, and salt into a large bowl. Stir in buttermilk gently. Bring dough together using your hands. Sprinkle sesame seeds and pumpkin seeds over the dough; toss dough around the bowl a few times to coat with seeds. Transfer to the prepared loaf pan.

  • Bake in the preheated oven until top is browned and the loaf sounds hollow when tapped on the bottom, about 40 minutes. Wrap loaf in a clean dish towel and let cool completely, about 30 minutes.

Cook's Note:

My mum bakes this bread in an Aga and places a loaf tin on top to keep it moist and prevent it from burning.

Nutrition Facts

211.74 calories; 9.43 g protein; 41.12 g carbohydrates; 6.58 g dietary-fiber; 2.8 g sugars; 2.51 g fat; 0.64 g saturated-fat; 2.14 mg cholesterol; 22.89 IU vitamin-a-iu; 5.73 mg niacin-equivalents; 0.21 mg vitamin-b6; 0.56 mg vitamin-c; 27.5 mcg folate; 91.63 mg calcium; 2.39 mg iron; 88.12 mg magnesium; 307.65 mg potassium; 507.22 mg sodium; 0.26 mg thiamin; 22.6 calories-from-fat; 73 percent-of-calories-from-carbs; 10 percent-of-calories-from-fat; 16 percent-of-calories-from-protein; 2 percent-of-calories-from-sat-fat