Go Back

Whole Wheat Irish Soda Bread

Cook Time 50 minutes
Servings 1 loaf
Author Adapted from Barefoot Contessa At Home


  • 3 cups all-purpose flour, plus extra for the currants
  • 1 cup finely ground whole wheat flour
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons cold, unsalted butter, in 1/2" dice
  • 1 3/4 cups buttermilk
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants


  • 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.