Whole Wheat Irish Soda Bread Recipes

Steps:

• In a big mixing bowl, combine flour, baking powder, soda, and salt.
• Cut in butter until it reaches a coarse meal consistency. (I started with two knives, then finished the process with my fingers.).
• Add raisins.
• Combine liquids separately. Add liquids to dry ingredients.
• Mix until a soft dough forms. At some point it will become hard to stir it, and it will be better to use your hands. Kneading the dough is the best way to combine all the ingredients completely -- knead it gently until it is smooth (about 3 minutes). You can knead it right there in the mixing bowl.
• Shape the dough into two balls, and place them on a greased cookie sheet. Flatten each ball slightly and cut an X about 1/4" deep in the top of each loaf.
• Bake at 375 for 35 minutes.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
• With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
• Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
• Cool on a baking rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
• Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
• Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together.
• Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep "X" into the top of each loaf with a serrated knife.
• Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet or an 8- or 9-inch cake pan with cooking spray.
• Sift whole wheat flour, all-purpose flour, salt, baking soda, and baking powder together until well combined. Add enough buttermilk to make a soft dough that's firm enough to hold its shape.
• Knead on a lightly floured surface until dough is smooth and velvety, 2 to 3 minutes. It will seem very crumbly for a while until everything gets incorporated.
• Form into a round loaf and place on the prepared cookie sheet. Cut a cross on the top of the loaf with a very sharp, floured knife. (The cross is a characteristic of soda bread.)
• Bake in the preheated oven until loaf is browned and sounds hollow when you tap on it, 35 to 40 minutes. Remove to a wire cooling rack to cool completely.

Steps:

• Mix milk and lemon.
• Combine dry ingredients.
• Add milk and lemon mixture (buttermilk may be used instead).
• On floured bread board (I use whole wheat) knead dough for no more than a minute.
• Shape dough into a circle with a height of about two inches.
• Place on lightly oiled baking sheet.
• With (sharp) floured knife, cut an x nearly halfway through the dough.
• Bake about 40 minutes in 400F degrees degree oven.
• Dough should sound hollow when tapped with knuckles or handle of spoon.
• Place loaf on wire rack and let rest at least an hour before slicing.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Grease two loaf pans.
• Sift all-purpose flour, whole wheat flour, baking soda and baking powder together into a large bowl.
• Add brown sugar and stir well to incorporate, being very careful to break up any lumps of brown sugar.
• Add buttermilk and stir well.
• Divide the dough between the two prepared loaf pans.
• Bake for about 45 minutes or until brown and crunchy.
• Cool on wire racks.

Steps:

• Combine all ingredients.
• Shape into ball.
• Bake for 25 minutes at 400 degrees.

Steps:

• Heat oven to 450°F.
• In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
• Using your fingertips, work the softened butter into the flour mixture.
• In a small bowl, whisk the egg.
• Add the buttermilk to the egg; mix well.
• Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
• Use your hands to combine the dry and wet ingredients until it forms a loose dough.
• If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
• On a well-floured surface, turn out the dough.
• Sprinkle the dough with flour and shape it into a 7-8 inch circle.
• Flatten it slightly with the tips of your fingers.
• Place the loaf on a baking sheet (I line mine with parchment paper).
• Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
• Bake for 15 minutes at 450°F.
• Reduce the heat to 400 F and continue baking another 20 minutes.
• If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
• The thermometer should read 190/195 F when baked.
• Let cool for 15 minutes; then serve.