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.Print
- 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!
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.