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Wholesome Irish Soda Bread

Yield: One 2-pound loaf

Degree of difficulty: Easy

Prep Time: 20 minutes

Bake Time: 1 Hour

Total Time: 1 hour, 20 minutes


3 ⅔ cups (500 g) Cup4Cup Wholesome Flour

1 ¼ teaspoon (10 g) Baking soda

2 teaspoons (8 g) Kosher salt

2 tablespoons (30 g) Sugar

6 tablespoons (85 g) Butter, melted

2 cups (454 g) Buttermilk, room temperature

1 Large egg, room temperature

Additional Wholesome Flour for dusting

½ cup (75 g) Raisins or currants (optional)


  1. Preheat oven to 350°F and position rack in the center of the oven.
  2. Place a 10-inch cast iron skillet or heavy sauté pan in the oven to preheat while preparing the dough.
  3. Cut a piece of parchment paper to fit in skillet. Parchment should be slightly oversized so that it comes up the sides of the pan.
  4. Combine all dry ingredients in a mixer fitted with a paddle attachment and mix to thoroughly distribute all ingredients.
  5. Beat egg and buttermilk together in a separate bowl, once combined add dry ingredients.
  6. Add raisins or currants if you’re using them.
  7. Mix on medium low speed, stopping periodically to scrape down the sides of bowl with a rubber spatula, until the dough is cohesive and thick.
  8. Remove skillet from oven and place on a trivet on the counter. Place circle of parchment paper inside skillet.
  9. Use a rubber spatula to move dough to the skillet in a 7-inch diameter mound in the center. Wet your hands and gently shape and smooth dough to a uniform dough shape. Take care to avoid contacting the pan with your hands while doing so. Alternatively, you may form dough on a parchment lined sheet pan for ease.
  10. Dust the mound of dough liberally with Wholesome Flour.
  11. Use a sharp knife to cut a cross pattern into the top of the loaf about ½-inch deep.
  12. Return pan to the oven and bake for one hour or until a wooden skewer comes out clean when inserted into the center.
  13. Cool bread until warm on a wire rack before slicing.