Whole Wheat Irish Soda Bread (Printable)
Rustic Irish bread with whole wheat flour and sweet currants, ideal for breakfast or a cozy snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups whole wheat flour
02 - 1 cup all-purpose flour
03 - 1 teaspoon baking soda
04 - 1 teaspoon salt
05 - 2 tablespoons dark brown sugar
→ Add-ins
06 - 3/4 cup dried currants
→ Wet Ingredients
07 - 1 3/4 cups buttermilk
08 - 2 tablespoons unsalted butter, melted
# How To Make It:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar until well combined.
03 - Stir in the dried currants to evenly distribute throughout the flour mixture.
04 - Make a well in the center of the dry ingredients, then pour in the buttermilk and melted butter. Mix gently with a wooden spoon or your hands until a shaggy dough forms. Do not overmix.
05 - Turn the dough out onto a lightly floured surface and knead just enough to bring it together, about 30 seconds. Shape the dough into a round loaf, approximately 7 inches in diameter, and place it on the prepared baking sheet.
06 - Using a sharp knife, cut a deep X across the top of the loaf to allow for proper expansion during baking.
07 - Bake for 35 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
08 - Transfer the loaf to a wire rack and let cool for at least 20 minutes before slicing to ensure proper texture.
# Expert Tips:
01 -
- It comes together in under fifteen minutes with ingredients you probably already have in your pantry
- The combination of nutty whole wheat and sweet currants makes it feel special enough for guests but simple enough for Tuesday breakfast
02 -
- Overmixing creates a tough, dense bread so stop as soon as the dough comes together
- The X cut serves a practical purpose, it helps the heat penetrate the center and allows the bread to expand properly
03 -
- Use room temperature buttermilk if possible, it incorporates more smoothly into the dough
- If you do not have buttermilk, measure one and three quarter cups regular milk and stir in two tablespoons lemon juice, let it sit for five minutes before using