Serves 14
60 min
Whole-Wheat Irish Soda Bread
Recipe GLPRf12167c03f9099
A hearty, rustic Irish soda bread combining whole-wheat and all-purpose flours for a tender crumb and robust flavor. This quick bread requires no yeast or long rising times, making it perfect for a warm loaf with minimal effort. The buttermilk reacts with baking soda to create lift, resulting in a slightly tangy, wholesome bread ideal for breakfast, lunch, or alongside soups and stews.
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Ingredients
2 cups unsifted whole-wheat flour
2 cups unsifted all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups light buttermilk
Directions
Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly dust with all-purpose flour.
In a large mixing bowl, whisk together the whole-wheat flour, all-purpose flour, baking soda, and salt until evenly combined.
Create a well in the center of the dry ingredients and pour in the buttermilk.
Using a wooden spoon or your hands, stir and mix until a shaggy dough forms. Do not overwork; the dough should be slightly sticky but hold together.
Turn the dough out onto a lightly floured surface and knead gently for about 1 minute, just until it becomes cohesive. Shape into a round loaf approximately 6 to 7 inches in diameter.
Place the loaf on the prepared baking sheet. Using a sharp knife, cut a deep cross into the top of the loaf, cutting about 1/2 inch deep.
Bake for 40 to 45 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
Transfer the bread to a wire rack and cool for at least 10 to 15 minutes before slicing and serving.
