Raisin and Currant Irish Wheaten Bread at Home

This Raisin and Currant Irish Wheaten Bread Irish brown bread is comforting and satisfying! A whole grain short-bread recipe consisting of old-style 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. Satisfying 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 only 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.

For this Raisin and Currant Irish Wheaten Bread Gather:

• 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 flavor-packed 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 rich!

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. A regular here this bread slathered with salted butter and drizzled with honey. Worth the pot!

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!