This Whole Wheat Irish Soda Bread replaces half the grains with whole grains and half the butter with Greek yogurt. Perfect as a healthy swap for St. Patrick’s Day!
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 beef 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.
Now let me add a caveat here that St. Patrick’s Day is one day out of the year and one day of eating is not going to make or break your health. So if you want to make regular soda bread, by all means, go for it! Nothing wrong with having some of your grains be white and other whole. It’s called V-A-R-I-E-T-Y.
But if you are looking to increase the amount of whole grains in your diet, this recipe is half whole-grain! 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!). Again, not because butter is bad (I lurrrve butter) but because the yogurt adds a protein punch! Added fiber and protein?! Now that’s 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 because it’s more mild in flavor than whole-wheat. 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.
This bread is delicious with just a spread of Irish butter and maybe a little homemade jam for good measure. Happy St. Patrick’s Day, fam!
And if you want more St. Patrick’s Day recipes, check out these:Print
- 5 tablespoons butter, divided
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 2 cups white whole-wheat flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon tbsp caraway seeds
- 1/2 cup raisins
- 1/4 cup low-fat plain Greek yogurt
- Preheat oven to 400 degrees F.
- Melt 4 tablespoons 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 remaining butter and brush melted butter all over the loaf.
- Transfer loaf to a baking sheet and bake at 400 degrees F until golden brown and a toothpick inserted in middle comes out clean, about 45-55 minutes. Let cool on wire rack and serve warm or at room temperature.
- Category: Holiday
- Method: Baking
- Cuisine: Irish
Keywords: Irish, St. Patrick's Day, soda bread, whole wheat, healthy
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published in March 2015.