This recipe is almost identical to its brother, except it uses half all-purpose flour, and half whole wheat.
The texture is very similar, but the difference in taste is noticeable.
Whole wheat Irish soda bread goes great with soups and stews. But it’s also a great way to make egg salad sandwiches. (If you like egg salad you will love it on this bread!)
It’s actually pretty versatile, and since it doesn’t require any yeast, it’s quicker and easier to make up than most other breads, which is great for weeknights.
How to make it
This is honestly really easy to make.
First, combine all the dry ingredients in a large bowl.
Second, combine all the wet ingredients in a second bowl. (A pint-sized glass or measuring cup will also do nicely.)
Third, combine all the ingredients until you can no longer see any dry flour in the bowl.
Now, similar to how I make my Quick and Easy Cast Iron Soda Bread, cover it with a towel and let it rest for a good 30 minutes or so.
You can skip that step and go straight to cooking, but in my opinion it comes out better if you let it have a little rest.
When you’re ready to cook it, transfer the dough into an 8-inch cast iron skillet, and bake on the center rack of the oven at 400 degrees for about 35-40 minutes, or until the crust has taken on a slightly darker color.
Remove it from the oven and transfer immediately to a cooling rack – otherwise, the bottom crust will keep cooking in the hot cast iron, and it could burn.
You can eat the bread hot and it will be AMAZING! But you can also let it cool for 30-45 minutes, and it’ll be easier to slice (and to touch).
Why I like this recipe
Substituting half the all-purpose flour for whole wheat flour creates a whole different kind of soda bread – one that you can serve with just about any dinner and have your friends and family “ooh” and “ahh.”
(Whereas the more traditional Irish soda bread usually gets eaten by itself at my house as soon as it comes out of the oven, leaving nothing to actually serve with dinner.)
*cue sad violin music*
Well, I suppose this version is also good enough to eat all on its own… but I like being able to serve it with a meal… it just makes it all the more fun, in my opinion.
But don’t take it from me!
Make it yourself tonight, and then come back tomorrow and let me know what you think.
Whole Wheat Irish Soda Bread
- mixing bowls
- 8-inch cast iron skillet
- cooling rack
- Measuring cups
- Measuring spoons
- Wooden spoon
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 Tbsp granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 to 1 cup buttermilk
- 1 egg lightly beaten
- 2 Tbsp butter melted
- Combine dry ingredients in a large mixing bowl.
- Combine wet ingredients in a second bowl. (Or glass, or large measuring cup, or whatever's handy!)
- Add wet ingredients to dry ingredients, and stir until well combined. (Until you no longer see any dry flour.)
- Cover the bowl with a clean kitchen towel and let rest 30 minutes. Meanwhile, preheat the oven to 400 degrees Fahrenheit.
- Turn dough out onto a lightly floured surface, shape it into a ball and lightly dust the top with flour. Transfer to an 8-inch cast iron skillet, and back on the center rack for 35-40 minutes, or until the crust has taken on a slightly darker color.
- Remove from the oven and transfer immediately to a cooling rack. Serve hot, or allow to cool for 30-40 minutes so you don't burn your fingers on bread that's still too hot to eat.