Now that I’m officially back from my vacation to Ireland, I figure it’s about that time to start posting recipes again! Prior to getting to Ireland, I knew EXACTLY just what recipe I’d plan for my return – Irish Soda Bread. Unfortunately, much like corned beef and cabbage, Irish Soda Bread, is most definitely an Americanized spin on Irish food; hence my quotations in the title. I will say, I encountered a heck of a lot of Raisin Scones and Guinness and Beef Stew, so naturally I was not let down by food options!
Regardless, I love my Americanized classics! Thus, I present you with a soda bread that is whole wheat and has a subtle sweetness courtesy of the addition of raisins. If you’ve thought some of my doughs in the past were sticky, you’re in for quite a ride with this one! I do promise, though, that the added moisture will pay off, given the whole wheat flour soaks much of the wetness during the baking process.
This bread slices like a dream and was surprisingly durable! Alec and I were actually able to make mind-blowing French Toast with the slices! I’ll include a photo after the recipe! I have to give him credit! He was definitely my little helper in chopping the butter and coating the sticky dough in flour to make it workable! I’m very proud 🙂 !
Whole Wheat Irish Soda Bread
4 Cups of Whole Wheat Flour + extra for kneading
5 Tablespoons of Sugar
1 ½ Teaspoons of Salt
1 ¼ Teaspoons of Baking Soda
2 Cups of Buttermilk (I used 2 Cups of 1% Milk + 2 T. of Vinegar)
4 Tablespoons of Cold Butter (Chopped into Chunks)
- Preheat your oven to 375°.
- Begin by chopping your butter into small chunks. Place your chopped butter back into the refrigerator to chill.
- If preparing your own buttermilk, combine two tablespoons of vinegar with two cups of milk and let sit for 10 minutes so that it may curdle.
- Mix your flour, sugar, salt, and baking soda. Once mixed, take your butter out of the refrigerator. Coat the butter evenly in the flour. Pinch the chunks between your fingers to flatten them into fine discs. Do not overwork your butter so that it begins to melt.
- Thoroughly whisk your egg and then combine with your buttermilk.
- Create a well in the middle of your flour mixture and then pour in your wet ingredients. Incorporate your wet ingredients with your dry, bringing your dough together.
- Do not worry about kneading for now. Place your dough into the refrigerator to chill for about 10-15 minutes.
- Take your dough out of the refrigerator. WARNING – your dough is going to be very sticky, especially if preparing this recipe in warmer, more humid climates. Have the extra flour on hand now.
- Using a spatula or spoon, scrape your dough to one side of the bowl. Coat the other side with flour. Repeat on the other side, coating also with flour. Now, coat the top of your dough with flour and rub it along the top and sides until you are able to pick of the dough.
- Transfer your dough to a baking sheet that is lined with parchment paper. Coat the parchment paper with non-stick spray as well.
- The dough is wet and will inevitably flatten out. Push in the side and pinch them towards the top. Quickly transfer the pan into the oven when you’ve achieved the desired shape.
- Allow to cook for 55-60 minutes. The bread should sound hollow when you tap on top and a knife or instrument should come out clean.
- Allow for at least 30 minutes to cool before slicing your bread. You want the inside to set if you want to be able to cut clean slices!
- Enjoy 🙂