Whole Wheat Irish Soda Bread (Printable)

Rustic whole wheat loaf with sweet raisins, perfect for cozy breakfasts or afternoon tea.

# What You'll Need:

01 - 2 cups whole wheat flour

02 - 1 cup all-purpose flour

03 - 1/4 cup granulated sugar

04 - 1 1/2 teaspoons baking soda

05 - 1 teaspoon salt

06 - 1 3/4 cups buttermilk

07 - 1 large egg

08 - 2 tablespoons unsalted butter, melted

09 - 1 cup raisins

01 - Preheat oven to 400°F. Line baking sheet with parchment paper or grease lightly.

02 - Whisk together whole wheat flour, all-purpose flour, sugar, baking soda, and salt in large bowl.

03 - Stir raisins into flour mixture until evenly coated.

04 - Whisk buttermilk, egg, and melted butter in separate bowl until combined.

05 - Pour wet ingredients into dry ingredients. Mix with wooden spoon just until combined. Do not overmix.

06 - Turn dough onto lightly floured surface. Gently knead 4 to 5 times until dough comes together. Dough will be sticky.

07 - Shape dough into round loaf and place on prepared baking sheet.

08 - Cut deep X across top of loaf with sharp knife.

09 - Bake 35 to 40 minutes until golden brown and skewer inserted in center comes out clean.

10 - Cool on wire rack at least 30 minutes before slicing.

01 -

It comes together in under an hour from start to finish, making it perfect for unexpected guests or sudden bread cravings
The combination of nutty whole wheat and plump raisins creates a bread that feels substantial yet comforting, like a warm sweater on a chilly morning

02 -

Overmixing is the enemy of tender soda bread, so stop folding the moment the flour is absorbed
The X on top is not just pretty, it helps the bread expand properly as it bakes

03 -

Weighing your flour instead of using cup measures will give you the most consistent results, as whole wheat flour compacts differently than white
If your buttermilk has been sitting in the fridge for weeks, give it a sniff, old buttermilk may not have enough acid to properly activate the baking soda