Diabetes-Friendly Recipes

Whole Wheat Soda Bread

Recipe makes 1 loaf, approximately 22 half slices. 

Servings: 10
Prep time:
Cook time:
Total: 45 minutes


  • 1 ½ cups unbleached, all-purpose flour
  • 2 cups whole wheat flour
  • ¼ cup wheat germ
  • 1 ½ tsp salt
  • 1 tsp baking soda
  • 2 Tbs unsalted butter, softened
  • 1 egg, large
  • 1 ½ cups buttermilk (1%)


  1. Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.Set aside 2 Tbs. (18 g) all-purpose flour.
  2. In a large bowl, combine the remaining all-purpose flour, whole wheat flour, wheat germ, salt, and soda.
  3. Using your fingers, work the unsalted butter into the flour mixture, rubbing the butter/flour mixture between your thumb and fingers.
  4. Make a well in the center. In a medium bowl, whisk together the egg and buttermilk. (*Note: 1/4 cup egg substitute can be used in place of the whole egg.
  5. Pour into the well in the flour mixture; stir until dry ingredients are evenly moistened. Do not overmix.
  6. Turn dough out onto a lightly-floured work surface. Sprinkle with the reserved 2 tablespoons (18 g) flour. Gently knead 3 or 4 times.
  7. Shape into a 8-inch (20 cm) circle.
  8. Place on the prepared baking sheet. Using a sharp knife or razor blade, cut an X on the top of the loaf all the way to the sides.
  9. Bake for 15 minutes.
  10. Reduce oven heat to 400°F (200°C). Bake for another 15 to 20 minutes, until loaf is well browned and sounds hollow when tapped on the bottom.
  11. Transfer to a rack to cool for 10 minutes before slicing.

Nutrition Information

Per 1 half-slice: 87 calories (13% calories from fat), 4 g protein, 1 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 12 mg cholesterol, 237 mg sodium

Exchanges: 1 carbohydrate (1 bread/starch)



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