This Raisin and Currant Irish Wheaten Bread Irish brown bread is cozy and delicious! A whole grain quick-bread recipe consisting of traditional ingredients like flour, baking soda, salt, butter and buttermilk is studded with golden raisins and zante currants. The flavor is mild with texture similar to the inside of a biscuit. Delicious served warm, spread with salted butter and jam or honey. One loaf yields about 10 slices.
First and foremost Happy St. Patrick’s Day! As much as I’d like to say I am tying one on at the local Irish Pub, I am actually chaperoning at my daughters fourth grade field trip. Womp-womp. However I still plan to make corned beef and boiled vegetables and maybe a shamrock shake.
What’s the Difference Between Soda Bread and Wheaten Bread?
While similar to soda bread in which baking soda is the raising agent, however wheaten bread uses whole wheat flour is used and not just white flour. Wheaten bread is usually sweetened, while the soda bread is usually savory. I did sweetened my bread with a little sugar, but a lot of the sweetness comes from the golden raisins and currants.
To Make This Raisin and Currant Irish Wheaten Bread You Will Need:
- whole wheat flour – Lends structure and adds subtle earthy flavor and mouthfeel.
- unbleached all-purpose flour – Also lends structure.
- granulated sugar (white) – Adds a touch of sweetness.
- fine salt – Enhances the flavors in this bread. Use either sea salt or pink himalayan.
- baking powder – Will create lightness in the dough, which makes the bread rise and yield a fluffy crumb. Read labels and avoid baking powder with aluminum.
- baking soda – Creates a gas while baking which helps the bread rise.
- unsalted butter (melted) – Lends richness, tenderness and structure to the bread.
- buttermilk – Gives the bread a delicious tangy flavor.
- golden raisins – Lends texture and a slightly sweet and tart fruity flavor. I like golden raisins but use whatever you prefer.
- currants (zante) – Adds texture and sweet grape-y flavor since technically currants are corinth (or corinthian) raisins.
Preheat oven to 450℉ (or 230℃).
Position your oven rack in the middle to lower third (depending on the size of your oven).
In a large mixing bowl measure and add 2-1/2 cups whole wheat flour, 1-1/2 cups unbleached all-purpose flour, 2 teaspoons sugar, 1-1/2 teaspoons fine salt, 1 teaspoon baking powder and 1 teaspoon baking soda.
Next add in 2/3 cup golden raisins and 1/3 cup zante currants.
Stir to combine.
To the dry ingredients pour in 1-3/4 cup buttermilk and 2 tablespoons (melted and cooled slightly) unsalted butter.
Mix until incorporated and resembles a shaggy dough.
In the bowl, knead until it comes together. It’s going to feel dry until you continue to work the ingredients together. Form it into a large ball, place onto a piece of parchment paper.
Lightly dust with flour and use a sharp knife to make an X on the top. This will help the bread to rise and expand.
Place the bread into your preheated oven for 45 minutes.
Uncover and continue to bake 8 to 10 minutes or until the top is golden brown.
Smells heavenly!
Carefully use the parchment to remove the loaf of bread and transfer it to a wire rack to finish cooling.
Once cool (or only slightly warm), slice and serve. I love this bread slathered with salted butter and drizzled with honey. SO good!
Enjoy! And if you give this Raisin and Currant Irish Wheaten Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Golden Raisin and Currant Irish Brown Bread (Wheaten Bread)
Ingredients
- 2½ cups whole wheat flour
- 1½ cups unbleached all-purpose flour
- 2 teaspoons granulated sugar
- 1½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2/3 cup golden raisins
- 1/3 cup zante currants
- 1¾ cup buttermilk, plus more for brushing on the bread
- 2 tablespoons butter, melted
Equipment
Instructions
- Preheat oven to 450℉ or 230℃.Position your oven rack in the middle to lower third (depending on the size of your oven).
- In a large bowl, measure and add both flours, sugar, sallt, baking powder and baking soda. Whisk to combine. Add in the raisins and currants and stir once more.
- Pour in the buttermilk and melted (and cooled slightly) butter. Use a rubber spatula to combine until it resembles a shaggy dough.
- In the bowl, knead until it comes together. Form it into a large ball, place onto a piece of parchment paper. Lightly dust the top with flour and use a sharp knife to make a large X.
- Use the parchment to lower the dough into a round dutch oven. Cover and bake in your preheated oven for 40 minutes.
- Uncover and continue to bake 8 to 10 minutes or until golden brown.
- Carefully remove the bread using the parchment paper and place on a wire rack to cool. Once the bread has cooled, slice and serve with salted butter and/or drizzle with honey or jam!
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Yummmmm, I am all over this! Sounds delicious 🙂
Looks Delish! Have fun on the field trip.
Oh how I wish I could get my hands into some of that dough right now! SImply beautiful and looks delicious! ♥- Katrina
Now here's a simple farm bread you can wrap your teeth around … love the flour combination and the combo of currants and golden sultanas … looks so beautiful in your cast iron pan!
Give me a cup of tea and some butter and honey for slathering on the bread and I could pass on the green beer!
Susan I couldn't agree with you more. Tea with this bread would be perfect!!
Oh, how delicious…the whole wheat flour plus the dried fruit make this one exceptional bread!
I've been in bread mode all week. This one will have to go on the list!
What an interesting bread. Ive never had an Irish brown bread, but I wanna try it 😀
Oh my is that one gorgeous loaf of bread! I wish I had some of it right now, it looks so good. 🙂
May I please use your golden raisins photo for a project for class? Thank you, your recipes look delicious~!
I am definitely trying this one. My soda bread tastes like saw dust. This sounds good.
Can I use something other than a cast iron pan for this one?