Old fashioned whole wheat Irish soda bread that tastes like a mix between cinnamon raisin and rye bread. Perfect for celebrating St. Patrick’s Day!
- 2 cups whole wheat pastry flour
- 1 cup whole wheat flour
- 3 Tablespoons coconut sugar (brown sugar works too)
- 1 1/4 teaspoon sea salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 Tablespoons caraway seeds
- 4 Tablespoons cold butter
- 2 cups raisins, finely minced
- 1 large egg
- 1 1/2 scant cups unsweetened almond milk
- 1 1/2 Tablespoons apple cider vinegar
- Preheat oven to 350°F. Grease a baking sheet.
- Thoroughly combine flours, sugar, salt, baking powder, baking soda, and caraway seeds. With a pastry blender, cut in butter until finely blended and stir in minced raisins.
- Make the buttermilk by adding 1 1/2 Tablespoons apple cider vinegar into a 2 cup liquid measuring cup. Add almond milk until you reach 1 1/2 cups of liquid.
- In a small bowl, beat the egg and the almond milk mixture. Add to flour mixture. Gently stir and fold until just combined. Form dough into a rounded, disk-shaped loaf a few inches thick and 7 to 8 inches wide.
- Place on prepared baking sheet. Using a sharp knife, mark top of loaf decoratively with 1/2-inch deep knife slashes. Bake on the middle oven rack for 50 – 60 minutes or until a knife or toothpick inserted in center comes out clean. Remove to a wire rack and cool completely.
Adapted from The Grit Cookbook.
- Serving Size: 1/10 of recipe
- Calories: 271
- Sugar: 24g
- Fat: 7g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 6g
Keywords: whole wheat Irish soda bread