Here's a recipe for an easy, flavorful (currants & orange zest) Irish soda bread that also uses some whole wheat flour.
Course Breakfast, Main Course
Cuisine Irish
Keyword soda bread, whole wheat
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Servings 12slices
Calories 258kcal
Author Adapted from Barefoot Contessa At Home
Cost $3
Equipment
Electric Stand Mixer
Stand Mixer Paddle Attachment
sheet pan
Ingredients
3cupsall-purpose flour,plus extra for the currants
1cupfinely ground whole wheat flour
4tablespoonssugar
1teaspoonbaking soda
1 1/2teaspoonskosher salt
4tablespoonscold, unsalted butter,in 1/2" dice
1 3/4cupsbuttermilk
1extra-large egg,lightly beaten
1teaspoongrated orange zest
1cupdried currants
Instructions
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.
Notes
All-purpose flour can be used for the entire flour amount, but we use the freshly ground whole wheat flour for a nuttier flavor.