Whole Wheat Irish Soda Bread (Printable)
Nutty whole wheat loaf with sweet raisins, ideal for breakfast or afternoon tea occasions.
# What You Need:
→ 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
# Steps:
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 until well blended.
03 - Stir in the raisins to coat them evenly with flour mixture.
04 - In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
05 - Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until just combined. Do not overmix as this will result in a dense loaf.
06 - Turn the dough out onto a lightly floured surface. Gently knead 4–5 times to bring the dough together. The dough will be sticky, which is normal.
07 - Shape the dough into a round loaf and place it on the prepared baking sheet.
08 - Using a sharp knife, cut a deep X across the top of the loaf to help it bake evenly.
09 - Bake for 35–40 minutes, or until the bread is golden brown and a skewer inserted in the center comes out clean.
10 - Cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.
# Expert Advice:
01 -
- There is something deeply satisfying about a bread that requires no patience or proofing, just your hands and a hot oven
- The nutty sweetness of whole wheat paired with plump raisins makes every slice feel like breakfast and dessert at once
02 -
- Overmixing soda bread is the fastest way to make it tough and dense, so stop as soon as the flour disappears
- The X on top is not just tradition, it actually helps the heat penetrate the center of this thick loaf
03 -
- Use room temperature buttermilk if possible, as cold ingredients can sometimes make the baking soda react less effectively
- Wait until the loaf is completely cool before wrapping it for storage, or trapped moisture will make the crust soggy