Whole Wheat Irish Soda Bread (Print version)

A rustic loaf with whole wheat, sweet raisins, and tangy buttermilk for a tender, flavorful bread.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups whole wheat flour
02 - 1 cup all-purpose flour
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 3 tablespoons granulated sugar

→ Add-ins

06 - 1 cup raisins

→ Wet Ingredients

07 - 1 3/4 cups buttermilk
08 - 2 tablespoons unsalted butter, melted (plus extra for brushing)

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, salt, and sugar.
03 - Add raisins and toss to coat them in the flour mixture.
04 - In a separate bowl, combine buttermilk and melted butter.
05 - Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until a shaggy dough forms.
06 - Turn the dough onto a lightly floured surface. Knead gently just until it comes together (about 30 seconds); do not overwork.
07 - Shape into a round loaf (about 7 inches in diameter) and place on the prepared baking sheet.
08 - Using a sharp knife, cut a deep X across the top of the loaf.
09 - Brush the top with a little extra melted butter. Bake for 35–40 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
10 - Cool on a wire rack for at least 30 minutes before slicing.

# Expert Advice:

01 -
  • No yeast means no waiting around for dough to rise; its ready in under an hour
  • The whole wheat gives it substance while staying tender enough for slathering with butter
  • Something magical happens when raisins get all plump and sweet inside the crumb
02 -
  • The X on top is not just pretty; it helps the bread cook through evenly and encourages that beautiful split
  • Soda bread dries out faster than yeast breads, so wrap it tightly after the first day
  • If you do not have buttermilk, regular milk with a tablespoon of vinegar works in a pinch
03 -
  • Use room temperature buttermilk if you can; it incorporates more evenly into the dough
  • The X should be quite deep, about halfway through the loaf, for proper expansion
  • If your knife drags while cutting the X, dip it in flour between cuts

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