Whole Wheat Irish Soda Bread (Printable)

A wholesome loaf with whole wheat flour and currants, ideal for breakfast or an afternoon treat.

# What You Need:

→ Dry Ingredients

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

→ Add-ins

06 - 1 cup dried currants

→ Wet Ingredients

07 - 1 3/4 cups buttermilk
08 - 2 tablespoons unsalted butter, melted

# Steps:

01 - Preheat the 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, baking soda, salt, and sugar until well combined.
03 - Stir in the currants until evenly distributed throughout the flour mixture.
04 - Make a well in the center of the dry ingredients. Pour in the buttermilk and melted butter. Mix gently with a wooden spoon or your hands until a soft, sticky dough forms. Do not overmix.
05 - Turn the dough onto a lightly floured surface and shape into a round loaf, approximately 7 inches in diameter.
06 - Transfer the loaf to the prepared baking sheet. Using a sharp knife, cut a deep X across the top about 1/2 inch deep to help the bread bake evenly.
07 - Bake for 35 to 40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
08 - Cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.

# Expert Advice:

01 -
  • It comes together in under 15 minutes with ingredients you probably already have
  • The whole wheat gives it a nutty depth that makes it feel substantial without being heavy
  • That perfect crusty outside and tender inside makes every slice feel like a treat
02 -
  • Overmixing is the enemy here mix just until the flour is incorporated and stop even if it looks shaggy
  • The X cut isnt just pretty it helps the heat penetrate the center so the bread bakes evenly
  • That hollow sound when you tap the bottom is your foolproof doneness indicator
03 -
  • Use room temperature buttermilk if possible it incorporates more easily into the dough
  • Let the knife cool under running water before scoring it cuts through the sticky dough cleaner
  • The loaf is done when the internal temperature reaches about 190°F if you want to be precise

Go Back