Whole Wheat Irish Soda Bread
Adapted from Barefoot Contessa At Home
plus extra for the currants
finely ground whole wheat flour
cold, unsalted butter,
in 1/2" dice
grated orange zest
Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
Combine the flours, sugar, baking soda, and salt in the bowl of an electric mixer with a paddle attachment. Add the butter and mix on low until the butter is mixed into the dry ingredients.
In a separate bowl, beat the buttermilk, egg, and orange zest together, and with the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.
Shake the currants with 1 tablespoon of flour and mix into the dough. The dough should be quite wet.
Put the dough on a floured board and knead lightly into a round loaf. Place the loaf on the prepared sheet pan, and lightly cut an X into the top of the bread.
Bake for 45 - 55 minutes, or until a cake tester comes out clean.
Serve warm or at room temperature.
All-purpose flour can be used for the entire flour amount, but we use the freshly ground whole wheat flour for a nuttier flavor.