1. Preheat the Oven and Prepare Baking Sheet:

Preheat your oven to 375 degrees F (190 degrees C).

Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the bread from sticking and make cleanup easier.

2. Combine Dry Ingredients:

In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, salt, baking soda, and baking powder until well combined.

3. Cut in the Butter:

Add the cold, cubed butter to the flour mixture.

Cut the butter into the flour using a pastry blender (or two knives) until the mixture resembles coarse crumbs. You want the butter to be evenly distributed throughout the flour. With some pea-sized pieces remaining.

4. Combine Wet Ingredients:

In a medium bowl, beat together the buttermilk, egg, honey, and orange zest until well combined.

5. Combine Wet and Dry Ingredients:

Pour the buttermilk mixture, dried currants, and golden raisins into the flour-butter mixture.

Stir with a wooden spoon until a wet, sticky dough comes together. Be careful not to overmix the dough. Overmixing can result in a tough bread.

6. Shape the Dough:

Turn the dough out onto a well-floured work surface.

Press the dough together gently into a ball. Cut the ball into 2 equal pieces.

Form each piece into a smooth, round loaf.

7. Prepare for Baking:

Transfer the loaves to the prepared baking sheet, spacing them a few inches apart.

Let the loaves rest for 15 minutes. This allows the gluten in the flour to relax, resulting in a more tender bread.

Cut a ½-inch-deep “X” into the top of each loaf using a serrated knife. This helps the bread to expand evenly during baking.

8. Bake:

Bake in the preheated oven for about 45 minutes, or until the bread is golden brown and fragrant. And a toothpick inserted into the center comes out clean.

9. Cool:

Transfer the baked loaves to a wire rack to cool completely before slicing. This is important, as the bread will continue to cook as it cools.

10. Serve:

Once cooled, slice the Irish Soda Bread and serve. Enjoy!