Whole Wheat Irish Soda Bread

March 2013

“What’s that you say?”

Pre Bake Irish Soda Bread

“You say today is Saint Patrick’s Day?”

Irish Soda Bread Fresh Baked

“Oh! Well in that case, yes! Yes, I would like a GIANT scone!”

Irish Soda Bread

Whole-Wheat Irish Soda Bread


4 cups whole-wheat pastry flour, plus extra for currants
4 Tablespoons pure cane sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt

4 Tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold buttermilk, shaken
1 organic, extra-large egg, lightly beaten
1 Tablespoon grated orange zest

1 cup raisins


Preheat the oven to 375 degrees F. Line a stone baking pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in a large mixing bowl.

Add the butter. Use your hands to rub the butter into the flour mixture until it is pea size.

With a fork or hand mixer, lightly beat the buttermilk, egg, and orange zest together in a measuring cup.

Create a well in the flour mixture, and then pour in the buttermilk.

Combine the raisins with 1 Tablespoon of flour and mix into the dough. It will be very wet.

Turn the dough onto a well-floured board and knead it a few times into a round loaf.

Place the loaf on the prepared pan and lightly cut an X into the top of the bread with a serrated knife.

Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature with bright, yellow, creamy, Irish butter and orange marmelade.

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