Whole Wheat Irish Soda Bread (Print version)

Hearty Irish loaf made with whole wheat flour and dried currants, perfect for any time.

# Ingredient List:

→ 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.
06 - Shape the dough into a round loaf, about 7 inches in diameter. Place it on the prepared baking sheet.
07 - With a sharp knife, cut a deep X across the top of the loaf to allow for expansion during baking.
08 - Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
09 - Transfer to a wire rack to cool for at least 20 minutes before slicing to ensure proper texture.

# Expert Advice:

01 -
  • The whole wheat gives it such a satisfying, nutty depth that pairs beautifully with the sweet currants peeking through every bite
  • You can go from zero to warm, fresh bread in under an hour which feels like cheating but tastes absolutely genuine
02 -
  • Overmixing is the enemy here once you add the liquid because working the dough too much makes it tough instead of tender
  • The hollow tap test is your best friend for determining doneness because visual cues can be misleading with the dark crust
03 -
  • Use room temperature ingredients to help the dough come together more evenly and prevent cold spots
  • The X cut should be quite deep, about one inch into the dough, to help it bake through properly

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