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Easy Whole Wheat Irish Soda Bread

If you're looking for a simple and wholesome bread recipe, Whole Wheat Irish Soda Bread might be just what you need. This rustic bread is made with 100% whole wheat flour, which adds a nutty and earthy flavor to the bread. With a crisp crust and a tender crumb, this bread is perfect for breakfast with some butter and marmalade or for enjoying a hearty stew for a satisfying and comforting meal.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 10
Calories: 286 kcal
Course: Dessert
Cuisine: Irish

Ingredients

  • 4 cups 100% whole wheat flour , spooned and leveled off with the back of a knife ( plus more for your hands and the counter)
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 4 Tablespoons unsalted butter , cut into ½ inch pieces
  • 1 egg , lightly beaten
  • 4 tablespoon molasses , honey, or brown sugar
  • 1 cup raisins or 1 cup currants , optional
  • Zest of 1 orange , optional
  • 1 1 ⁄4 to 1 13/4 cups buttermilk or plain yogurt (as needed).
  • 2 tablespoons turbinado raw sugar for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 375° F.Line a baking sheet with parchment paper or lightly grease a baking sheet and flour it.
  2. Combine flour, baking powder, baking soda, and kosher salt in a large bowl. Using a pastry blender or a fork, cut in butter until it reaches a coarse meal consistency.
  3. In a separate bowl, whisk together buttermilk, molasses, zest, and egg. Make a well in the center of the dry mixture, and add the buttermilk mixture; using a wooden spoon, stir until the dough begins to clump and become shaggy. Add the raisins and stir just until incorporated.*(Dough will be a bit sticky)
  4. Turn out onto the floured surface. With well-floured hands and working quickly, gently press and fold the dough about 4 to 5 times *(try not to knead or squeeze the dough), then form it into a round loaf.
  5. Transfer the Whole Wheat Irish Soda Bread onto the prepared baking sheet, and lightly sprinkle flour on top, then sprinkle the raw sugar generously over it.*(Loaf should be about 8” in diameter and 1-½” high).
  6. Slash with a sharp knife to make a cross on top. Bake the Whole Wheat Irish Soda Bread for 375 °F for 45 to 55 minutes or until the loaf is golden brown.*The bread's interior should measure 180° on an instant-read thermometer, or you can insert a long thin skewer into the center. If it comes out clean, it's done.

Notes

  • How to Store & Re-Heat
  • To store the bread: First, make sure it has cooled completely. Then, wrap it in plastic wrap or aluminum foil and store it in an airtight container or plastic bag. Whole Wheat Irish Soda Bread will last up to 2 days at room temperature or a week in the refrigerator.
  • To reheat the bread: Remove any wrapping and slice it into desired portions. Preheat your oven to 350°F, and wrap the bread in foil to prevent drying. Place the wrapped bread in the oven for 10-15 minutes or until heated. Alternatively, you can reheat the bread in a toaster or toaster oven, giving it a crispier texture.
  • Make-Ahead
  • Make the dough and store it in the refrigerator for up to 24 hours before baking. This will allow the flavors to meld and the bread to develop a deeper flavor. Alternatively, you can bake the bread ahead of time and store it in an airtight container or plastic bag for up to 2 days at room temperature or up to a week in the refrigerator. 
  • How to Freeze
  • To freeze the bread, first, allow it to cool completely. Then, wrap the bread tightly in plastic wrap and aluminum foil to prevent freezer burn and excess moisture loss. Label the package with the date of freezing and the type of bread, and place it in a freezer-safe plastic bag or container. Remove as much air as possible before sealing the bag or container to prevent freezer burn. Whole Wheat Irish Soda Bread can be stored in the freezer for up to three months. To thaw the bread, remove it from the freezer and let it come to room temperature before reheating it in the oven or toaster.
  • Notes:
  • If the top of the  Whole Wheat Irish Soda Bread is getting too dark while baking, tent the bread with aluminum foil.
  • This is optional; to help plump raisins or currents before baking, place them in a bowl and pour over boiling water. Let sit for 5-10 minutes, drain, pat them dry, and use.
  • Try adding dried cherries, chopped dates or nuts, etc.
  • Do not over-knead or add too much flour, or you will end up with dry, hard bread.
  • Here's a cool trick, when you tap the Whole Wheat Irish Soda Bread, it will have a hollow sound when it is ready.