Whole Wheat Irish Soda Bread (Printable)
Hearty loaf made with whole wheat and sweet currants, ideal for breakfast or snack time.
# 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 - 3 tablespoons granulated sugar
→ Add-ins
06 - 1 cup dried currants
→ Wet Ingredients
07 - 1 3/4 cups buttermilk
08 - 2 tablespoons unsalted butter, melted
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, and sugar until well blended.
03 - Stir in the currants until evenly distributed throughout the flour mixture.
04 - Create a well in the center of the dry ingredients. Pour in the buttermilk and melted butter. Mix gently with a wooden spoon or hands until a soft, sticky dough forms. Avoid overmixing to prevent tough bread.
05 - Turn the dough onto a lightly floured surface. Shape into a round loaf approximately 7 inches in diameter.
06 - Place the loaf on the prepared baking sheet. Using a sharp knife, cut a deep X across the top about 1/2 inch deep to promote even baking.
07 - Bake for 35 to 40 minutes until the loaf is golden brown and produces a hollow sound when tapped on the bottom.
08 - Transfer the bread to a wire rack and let cool for at least 30 minutes before slicing to ensure proper texture.
# Expert Tips:
01 -
- The buttermilk creates the tenderest crumb while whole wheat keeps it satisfyingly hearty
- You're less than an hour from hot bread, which feels like a superpower on busy weekdays
02 -
- Overworking the dough once the liquid is added will make your bread tough, so mix gently and stop as soon as combined
- The hollow sound when tapped is the real test of doneness, more reliable than timer or color alone
03 -
- Weighing your flour if possible yields more consistent results than cup measurements, which can vary dramatically
- A baking stone or pizza steel in the oven will give you a crustier bottom if you prefer that texture