Drunken Dried Fruit Whole Wheat Bread

There’s something undeniably comforting about a homemade loaf, but this one brings a little mischief to the mix. This Drunken Dried Fruit Whole Wheat Bread is what happens when cozy baking meets a splash of indulgence—bourbon‑soaked fruit, tender whole‑wheat crumb, and a golden-brown crust that fills your kitchen with the kind of aroma that makes people wander in asking, “What are you baking?”

The magic starts long before the dough even comes together. Currants, cherries, and apricots take a long, luxurious bath in good bourbon, transforming into plump, jewel‑like bites that burst with warmth and sweetness. Folded into a soft, buttery dough, they create pockets of flavor that feel both rustic and decadent.

This is the kind of loaf that doesn’t need much - just a thick slice, a smear of warm Kerrygold butter, and maybe a quiet moment to savor it. Serve it at brunch, gift it to a friend, or keep it all to yourself. No judgment. It’s hearty, fragrant, and just a little bit boozy in the best possible way.

Let’s bake something unforgettable.

Drunken Dried Fruit Whole Wheat Bread

½ cup currants
½ cup dried cherries
½ cup dried apricots, finely chopped
1 cup fine bourbon

1 ½ tsp. dry active yeast
1 cup warm water
¼ cup Kerrygold butter, room temperature
1 cup whole wheat flour
2 ½ cups all-purpose flour
pinch of kosher salt

Combine the dried fruit with the bourbon and soak for a minimum of 4 hours, stirring or tossing (in a plastic bag) every so often.

In a large bowl, combine the yeast and warm water, allowing the yeast to bloom for about 10 minutes. 

Drain the dried fruit, reserving the bourbon, and add the liquor to the blooming yeast.

Add the softened butter and whole wheat flour.

Using a stand mixer with a dough hook, mix until well combined.

Add the all-purpose flour and continue to mix until a solid dough forms, sprinkling in the salt.

Fold in the dried fruit.

Loosely cover with a towel and let rise for 2 hours.

Transfer to a parchment-lined bread pan.

Preheat the oven to 400°F.

Bake for 35-45 minutes, until golden brown on top and cooked through.

Remove from oven and cool for 1-2 hours, until set to slice and serve slathered with warmed Kerrygold butter.

Truly amazing.