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Wholemeal Soda Bread with Dates and Pecans

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins


  • 2 cups whole wheat flour spoon and leveled
  • 1 ½ cups all-purpose flour spoon and leveled
  • ½ tsp fine sea salt
  • ¾ tsp baking soda
  • ¾ cup plain full-fat Greek yogurt
  • ¾ cup water
  • ½ cup chopped pecans
  • ½ cup chopped, pitted Medjool dates
  • Milk for brushing


  • Preheat the oven to 450º F.
  • Whisk the flours, salt, and baking soda in a large bowl until combined.
  • Mix the yogurt and water together in a separate bowl. Create a well in the middle of the dry ingredients and pour in the yogurt mixture. Use your hands to scrape from the outside in to combine the dough.
  • Fold in the dates and pecans and turn out the dough onto a well-floured work surface. Knead lightly for a few seconds to bring the dough together, then pat into a smooth disk about 1.5" thick. If there are a lot of date pieces on top, poke them through the dough so they don't burn.
  • Use a sharp knife to score the disk in quarters, cutting all the way to the edges. Brush the top with milk and set on a baking sheet.
  • Bake for 15 minutes, then lower the oven temperature to 400º F. Bake an additional 30 minutes, or until the top is golden and the bottom sounds hollow when tapped.
  • Let cool until warm to the touch, then slice and serve with your choice of toppings.