Saint Patrick’s Day is quickly approaching! That always brings out my Irish and gives me an excuse to make this amazing bread. I have tried many variations and came up with what I like the best for Irish soda bread. I think it’s pretty traditional to put currants in the bread, but I don’t, I like it better without. I try not to make fresh bread too often…. I just can’t resist gobble more then I should done, haha. But I do think this makes a great breakfast! I love to serve it with cheese and homemade apple butter or jam. It also goes great with soups and stews. My version is made with whole wheat flour, I use Bob’s Red Mill whole wheat pastry flour. I prefer to use whole wheat flour and rarely use all purpose white flour, but it does make things a bit trickier. The dough for this will be really sticky, if you want a moist good bread it’s going to be sticky as a dough, the whole wheat flour will soak up a lot of the liquid. I hope you enjoy this as much as I do!
Whole Wheat Irish Soda Bread
4 cups Whole Wheat Pastry Flour
1 tsp Baking Soda
1 Tbsp Baking Powder
1 tsp Salt
2 cups Buttermilk plus some for brushing the top of the loaf
3 Tbsp Honey
Preheat oven to 350. Cover baking sheet with parchment paper and set aside.
In large bowl mix flour, baking soda, baking powder and salt. Add buttermilk and honey, stir until combined be careful not to over stir. Let rest for 5 minutes or so, the whole wheat flour will soak up some of the moisture while it rests. Give another good stir and carefully turn over onto prepared baking sheet. The dough will be very sticky, but attempt to form it into a round loaf as you are putting the dough on the pan, it probably won’t be perfect and that is totally ok, mine never do and they still taste great! Brush the top with some more buttermilk or you can also use melted butter or coconut oil. Using a sharp knife cut an X across the top of the loaf. (why? Because it’s traditional 😀 ) Bake at 350 for 40-50 minutes. If it is done the loaf should sound hallow when you tap it. Allow to cool as much as possible before serving, I serve it almost immediately because I can’t resist fresh bread, but it doesn’t slice very well so warm. 🙂