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How to Make Whole Wheat Irish Soda Bread
Irish Soda Bread is a great quick bread to make and this whole wheat version makes it healthier and heartier. It goes great with your favorite sugar free jam or with your St. Patrick’s Day meal!
10 min prep time
30 min cook time
24servings
1 slice
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Step-By-Step Instructions:
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Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
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In a large mixing bowl, combine whole wheat flour, all purpose flour, baking soda, salt, and raisins.
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Make a well in the center of the dry ingredients and buttermilk all at once. Fold the ingredients with a rubber spatula until just combined; do not overmix.
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Turn dough out onto the parchment paper and form into a round loaf. Cut an X into the top of the dough with a sharp knife about 1/2 inch deep.
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Place on the middle rack to bake for 30 min or until firm and golden brown.
Nutrition facts
24 Servings
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Serving Size
1 slice
- Amount per serving Calories 70
- % Daily value*
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Total Fat
0.5g
<1%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 160mg 7%
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Total Carbohydrate
15g
5%
- Dietary Fiber 1g 4%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 3g
- Potassium 100mg 2%
Ingredients
whole wheat flour
2 cup
all-purpose flour
1 cup
golden raisins
1/2 cup
baking soda
1 1/2 tsp
salt
1/2 tsp
low-fat buttermilk (low-fat)
2 cup
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Reviews & Ratings
Not recommended
I chose this recipe as opposed to another I was considering, which called for a total of four cups of flour (2 cups whole wheat flour, 2 cups AP flour), as I wanted a recipe for a slightly smaller loaf. That other recipe called for 2-1/4 cups of buttermilk for the 4 cups of flour, yet many of the reviews for that recipe noted that the resulting batter was way to wet/loose. So I was a bit concerned when this recipe called for 2 cups of buttermilk for just 3 cups of flour. But I wanted to first try the recipe as written.
Sadly, the batter was a sodden mess, and required more handling than I would have liked (and even with well-floured hands, much of the dough stuck to my hands), just to get it to hold together. And due to the very wet batter, the bread needed an additional 3-5 minutes baking time. As a very young baker, I made Irish soda bread often, and it always came out perfectly, even though I was a much less experienced baker then than I am today. So I was annoyed with myself for not following my instincts with regard to the amount of buttermilk called for in this recipe. But not liking to give up easily, and always wanting to give a recipe a fair chance (and a fair review), I'll try this one again, next time reducing the buttermilk by 1/4 - 1/3 cup.