Whole Wheat Irish Soda Bread

My tiny apartment kitchen smelled like heaven the first time I baked this bread. The buttermilk tang hitting that hot oven creates this incredible warmth that fills every corner. I'd been intimidated by bread making forever, but soda bread changed everything for me.

My grandmother would shake her head at how quickly this comes together. Traditional Irish bakers have been making this for generations out of necessity and genius. I love imagining farm wives across Ireland mixing this up by heart, no measuring cups needed, while the peat fire crackled nearby.

Ingredients

• 2 cups whole wheat flour: The foundation that gives this bread its rustic character and nutty depth
• 1 cup all-purpose flour: Keeps things tender because whole wheat alone can get a bit dense
• 1 teaspoon baking soda: The magic that makes it rise without any yeast or waiting
• 1 teaspoon fine sea salt: Essential for balancing the sweetness and bringing out the wheat flavor
• 3 tablespoons granulated sugar: Just enough to complement the raisins without making it dessert
• 1 cup raisins: Little jewels of sweetness throughout every slice
• 1 3/4 cups buttermilk: Creates that signature tang and tender crumb you cannot replicate with regular milk
• 2 tablespoons unsalted butter, melted: For richness and that beautiful golden finish on top

Instructions

Get your oven ready first thing:

Preheat to 400°F and line your baking sheet with parchment paper so you are not scrambling later

Whisk the dry ingredients together:

Combine both flours, baking soda, salt, and sugar in a large bowl until everything is evenly distributed

Coat the raisins:

Toss them into the flour mixture so they do not all sink to the bottom while baking

Mix up the wet ingredients:

Whisk the buttermilk and melted butter together in a separate bowl until combined

Bring it all together:

Make a well in the center of the dry ingredients, pour in the buttermilk mixture, and stir with a wooden spoon until a shaggy dough forms

Gentle knead only:

Turn onto a lightly floured surface and knead just until it comes together, about 30 seconds; overworking makes it tough

Shape and score:

Form into a round loaf about 7 inches across, place on your prepared sheet, and cut a deep X across the top with a sharp knife

Butter and bake:

Brush the top with extra melted butter and bake for 35 to 40 minutes until golden and hollow when tapped

Patience pays off:

Let it cool on a wire rack for at least 30 minutes before slicing; cutting into hot bread ruins the texture

Pin it

I brought this loaf to a friend's brunch last spring and watched three different people ask for the recipe. There is something so honest and unpretentious about soda bread; it does not pretend to be fancy, just good.

Mix It Up

Caraway seeds add this lovely aromatic quality that makes the bread feel even more traditional. Stir in a teaspoon with the dry ingredients if you want that old school Irish pub flavor. Dried currants work beautifully too and give you smaller pops of sweetness throughout.

Serving Ideas

This bread wants to be eaten warm with plenty of salted butter melting into every crevice. At breakfast, pair it with a soft cheese and maybe some honey. For afternoon tea, it is perfect alongside a cup of something strong and steaming.

Storage And Leftovers

The day you bake it will be the best day; that is just the truth of fresh bread. Wrap any leftovers tightly in plastic and they will still make excellent toast the next morning. Slice it thick and get it golden brown in a hot pan with a little extra butter.

• Freeze individual slices wrapped in parchment for quick toaster emergencies
• Stale bread makes incredible bread pudding or strata
• Day old slices toasted with cheddar cheese on top are life changing

Pin it

There is something profoundly satisfying about making bread that does not demand your patience or precision. Just mix, shape, bake, and suddenly your house feels like home.

Recipe FAQs

→ What gives this soda bread its classic tang?

The tangy flavor comes from the buttermilk, which reacts with baking soda to create a light, tender crumb.

→ Can I substitute raisins with other dried fruits?

Yes, currants or chopped dried apricots can be used as alternatives for a different sweetness.

→ Why is the dough only gently kneaded?

Gentle kneading prevents overworking the dough, ensuring a tender crumb instead of a dense texture.

→ What is the purpose of scoring the loaf with an X?

Scoring allows the bread to expand evenly during baking and creates an attractive rustic appearance.

→ How should the bread be served for best flavor?

Serve warm, brushed with melted butter or alongside jam or honey for a delicious treat.

→ Can caraway seeds be added to this bread?

Yes, adding a teaspoon of caraway seeds to the flour mix adds a traditional flavor enhancement.