A St. Patrick’s Day classic, this Whole Wheat Irish Soda Bread replaces half the grains with whole grains and half the butter with Greek yogurt. Tastes as delicious as the original – you won’t know this version is better for you!
I feel like I get the best of both worlds being Irish and Italian. I get the red sauce and the pasta, and the Guinness and the corned beed (in my case cabbage and turnips) and Irish soda bread! Pretty lucky, I know. Growing up, we used to get together every St. Patrick’s Day at my grandparents’ house and I have memories of playing Irish folk music and hanging out on the patio. Today, I try to continue the tradition of gathering loved ones on this holiday by making a big ol’ crockpot of corned beef and cabbage and inviting friends over for a Irish feast.
Now any good Irish girl knows that St. Patty’s Day is not complete without Irish soda bread and every year I make the same soda bread recipe. But this year, I thought I’d change things up a bit and create a healthier version of the classic recipe.
This recipe has got half whole grains! Can I get a heck yeahhh for fiber? It’s also got half the amount of butter originally called for and I replaced it with Greek yogurt (hello, protein!). I feel much better eating this version for breakfast alongside some hard boiled eggs knowing that I’m getting double the protein and some added fiber. Now that’s a breakfast with some serious staying power. Plus, it tastes as good as the original. By using white whole-wheat flour, you really can’t detect a taste difference. If anything, I think it tastes just a bit heartier.
Whenever I make Irish soda bread, I always ask myself why I only make it once a year. It’s SO easy. This is one of those breads that doesn’t require you to rise-punch-rise and take 24 hours to make. With Irish soda bread, there’s no yeast required. In fact, the bread rises by a chemical reaction between the baking soda and the acidic buttermilk.
- 5 tbsp butter, divided
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 2 cups white whole-wheat flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp caraway seeds
- 1/2 cup raisins
- 1/4 cup low-fat plain Greek yogurt
- Preheat oven to 425 degrees F.
- Melt 4 tbsp butter with buttermilk in a small sauce pan over medium-low heat. Set aside to cool.
- In a large mixing bowl, add flours, sugar, baking powder, baking soda, salt, caraway seeds, and raisins.
- Add the buttermilk/butter mixture to the dry ingredients and mix together. Fold the yogurt into the dough.
- Turn dough out onto lightly floured surface. Knead for 30-60 seconds and form into a round loaf. Lightly cut a cross in the top of the loaf with a serrated knife. Melt 1 tbsp butter and brush melted butter all over the loaf.
- Transfer loaf to a baking sheet and bake at 425 degrees F for 30-35 minutes or until golden brown. Let cool and Serve warm or at room temperature.
This bread is delicious with just a spread of Irish butter and maybe a little homemade jam for good measure.
Tell me, do you make Irish soda bread for St. Patrick’s Day? Have you ever tried a whole-wheat version?
Try some of my other St. Paddy’s Day recipes!