Sometimes in a recipe, you’ll see the phrase “mix until just combined.” What does that mean? Stop mixing as soon as the ingredients are barely incorporated. You might have the urge to keep mixing, kneading, or folding your ingredients together until the dough or batter is smooth. Resist the urge. The more you handle the dough, the more gluten develops. In this recipe, too much gluten development will result in a tough, dense loaf.

You’ll bake this bread at a high temperature to achieve its signature crust. The best Irish soda bread will have a crispy golden crust and a tender interior. If you want an extra-crisp exterior, you can even try baking it in a cast-iron skillet.

White Irish soda bread uses refined white flour and produces a lighter crumb. Brown soda bread—also called Irish brown bread—uses whole wheat flour (sometimes called wheaten bread flour in Irish recipes). Bread made with whole wheat flour has a nuttier flavor and heartier texture.

This Irish soda bread with whole wheat flour gives you the best of both worlds—the tenderness of white flour and the depth of flavor whole wheat brings to the table.

Whole wheat adds fiber and nutrients compared to plain white flour loaves. Kefir also contributes probiotics. This isn’t exactly health food, but it is a more nourishing take on Irish soda bread recipes, traditional or otherwise.

Yes! Wrap the loaf tightly in plastic wrap and then foil. You can keep this in the freezer for up to two months. Make sure to slice the loaf before freezing if you’d like to make toast straight from the freezer.

It toasts beautifully. In fact, a day or two later, it may be even better as toast. The edges crisp up while the center stays tender. It’s one of my favorite easy Irish recipes to enjoy the next morning.