Whole Wheat Irish Soda Loaf (Print version)
A wholesome loaf with whole wheat and raisins, ideal for breakfast or afternoon snacks.
# Ingredient List:
→ Dry Ingredients
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
→ Wet Ingredients
06 - 1 3/4 cups buttermilk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
→ Add-ins
09 - 1 cup raisins
# 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 bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking soda, and salt.
03 - Stir in the raisins to coat them evenly with flour.
04 - In a separate bowl, whisk together the buttermilk, egg, and melted butter.
05 - Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until just combined; do not overmix.
06 - Turn the dough out onto a lightly floured surface. Gently knead 4–5 times to bring the dough together, then shape into a round loaf and place on the prepared baking sheet.
07 - Using a sharp knife, cut a deep X across the top of the loaf.
08 - Bake for 35–40 minutes, or until the bread is golden brown and a skewer inserted in the center comes out clean.
09 - Cool on a wire rack for at least 30 minutes before slicing.
# Expert Advice:
01 -
- This bread comes together in under twenty minutes, requiring zero yeast and zero waiting game
- The whole wheat gives it a satisfying depth that makes it substantial enough for breakfast yet gentle enough for afternoon tea
02 -
- Do not overmix the dough or the bread will become tough and dense rather than tender
- Make sure your baking soda is fresh, as old baking soda will not give you the proper rise
03 -
- Cutting the X deeper than you think necessary helps the center bake through properly
- The bottom of the loaf should sound hollow when tapped, which is a better doneness test than color alone