First and foremost Happy St. Patrick’s Day! As much as I’d like to say I am tying one on at the old Kennedy’s Irish Pub, I am actually a chaperon at my daughters fourth grade field trip. Wah wah wahhhh. So we celebrated early in the week with some beef brisket and boiled vegetables, and I made this bread! Oh boy did my house smelled GOOOOOOD!

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What’s “wheaten bread” {also known as “brown bread”} you ask? Well it’s similar to soda bread in which baking soda is the raising agent, but whole wheat flour is used and not white flour… okay so mine isn’t all whole wheat flour. I like to make mine with a 50/50 split of whole wheat flour and unbleached all purpose flour. Wheaten bread is usually sweetened, while the soda bread is usually savory. Here in the U.S. I’m not sure if we stick to these rules but today… I am. I sweetened my bread with some sugar, but a lot of the sweetness comes from the golden raisins and currants.


One misconception this bread may have to people who haven’t ate soda bread before is that it lacks flavor or can be plain. I happen to like the taste of the whole-wheat flour with the buttermilk and raisins, but if you looking for a super “sweet bread” this isn’t it.

Oh and P.S. this bread smells heavenly in the oven and tastes just as great!

Cheers!


The ingredients.


Start by greasing a cast iron skillet with some unrefined coconut oil. If you don’t have coconut oil just use some butter.


Toss all the dry ingredients into a large bowl.


Stir em’ up.


Next add all the wet ingredients into the dry.


Along with the golden raisins and currants.


Mix by hand just until incorporated. Knead, but just until it comes together and you can form a ball… you may lose a few raisins along the way.


Form into a ball and place in the coated skillet and let rest for about 20 minutes.


When it has rested, go grab a little buttermilk… like a tablespoon {give or take} and brush the top of the bread.


Cut a cross or an “X” into the top. This will help the bread to rise and expand.

Place the bread into a 350 degree oven for 40-50 minutes or until a tester comes out clean. And there you have it… a yummy Wheaten Bread. I hope you and yours have a Safe and Happy St. Patrick’s day!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Golden Raisin and Currant Irish Brown Bread (Wheaten Bread)
Yield: one loaf

Golden Raisin and Currant Irish Brown Bread (Wheaten Bread)

A classic Irish soda bread.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • unrefined coconut oil, for coating the pan
  • 2 cups whole wheat flour
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 stick unsalted butter, melted
  • 1-1/4 cup buttermilk, plus more for brushing on the bread
  • 1 large egg
  • 1 cup golden raisins
  • 1 cup (zante) currants

Instructions

  1. Preheat oven to 350°.
  2. Coat the bottom of a cast iron skillet with a teaspoon of coconut oil or with butter.
  3. Combine the dry and the wet ingredients, along with the raisins and currants. With your hands mix until just combined.
  4. Add more buttermilk if too dry. Knead until it just comes together and then form into a large ball, place into the prepared skillet and let rest for 20 minutes.
  5. Brush with a tablespoon of buttermilk, make a cross on the top of the bread and bake in a preheated oven for 40-50 minutes or until a tester comes out clean.
  6. Serve with butter and/or drizzle with honey!

Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving: Calories: 286 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 27mg Sodium: 388mg Carbohydrates: 53g Fiber: 4g Sugar: 17g Protein: 7g
Nutrition information isn’t always accurate.