Five-Grain Buttermilk Cranberry Soda Bread with White Whole Wheat
A hearty Irish-style soda bread enriched with five-grain cereal and sweet-tart cranberries. The white whole wheat flour provides nutty depth while maintaining a tender crumb, and buttermilk adds classic tang. Perfect for breakfast, afternoon tea, or alongside soups and stews. This rustic round loaf bakes quickly without yeast, making it ideal for same-day baking when you want homemade bread without the wait.
Ingredients
- 1 cup 5-grain rolled whole-grain cereal or old-fashioned oats
- 3 cups Gold Medal white whole wheat flour
- ⅓ cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ¾ teaspoon salt
- ¼ cup cold butter or margarine, cut into small pieces
- ½ cup dried cranberries, cherries or raisins
- 1 large egg
- 1 ½ cups buttermilk
Instructions
- 1
Heat oven to 375°F and grease cookie sheet
- 2
Reserve 1 tablespoon cereal
- 3
Mix remaining cereal, flour, brown sugar, baking soda, cream of tartar and salt in large bowl
- 4
Cut in cold butter until mixture looks like coarse crumbs
- 5
Stir in dried cranberries
- 6
Beat egg and buttermilk in small bowl until well blended
- 7
Reserve 1 tablespoon buttermilk mixture
- 8
Stir remaining buttermilk mixture into dry ingredients just until moistened
- 9
Knead dough 5 or 6 times on floured surface
- 10
Shape into 7-inch round on cookie sheet
- 11
Cut large X shape 1/4 inch deep into top
- 12
Brush with reserved buttermilk mixture and sprinkle with reserved cereal
- 13
Bake 35 to 40 minutes until golden brown
- 14
Cool 30 minutes before slicing
Tips
Use cold butter and cut it in until mixture resembles coarse crumbs for the best texture. Warm butter will make the bread dense.
Knead just 5-6 times to avoid tough bread. Soda bread should be handled minimally for tender results.
The X cut on top helps the bread bake evenly and creates the traditional Irish soda bread appearance.
Good to Know
Store covered at room temperature for 2-3 days or freeze wrapped for up to 3 months
Best served day of baking but can be made 1 day ahead
Serve warm or at room temperature, sliced thick with butter
Common Mistakes
Avoid overmixing the dough to prevent tough, dense bread
Do not skip the X cut on top as it helps even baking
Use cold butter and work quickly to maintain proper texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular oats instead of 5-grain cereal?
Yes, old-fashioned oats work perfectly as a substitute. The texture will be slightly different but equally delicious.
What if I don't have buttermilk?
Add 1 tablespoon vinegar or lemon juice to 1 1/2 cups regular milk and let sit 5 minutes before using.
How long does this bread keep?
Store covered at room temperature for 2-3 days. For longer storage, wrap and freeze for up to 3 months.