Name: Brown Soda Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Irish
Ingredients: 2 ½ cups (300 g) all-purpose flour, plus extra for dusting; 1 ¾ cups (210 g) whole wheat flour; ¼ cup (20 g) wheat germ; 1 ½ tsp (9 g) baking soda; 1 tsp (6 g) salt; 1 ½ cup (375 ml) buttermilk (see note for substitute); 3 tbsp (45 ml) molasses; 2 tbsp (28 g) butter, melted

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Introduction

Brown Soda Bread is a wholesome, rustic bread that combines the nutty flavor of whole wheat and wheat germ with the sweetness of molasses. Quick to make and naturally leavened with baking soda, it’s perfect for a cozy breakfast or hearty sandwich.

A round loaf of brown bread with a rough, crusty texture and a light dusting of white flour on top sits on a rustic wooden round board with bark edges; the bread is cracked on top, showing a dense, darker brown inside. The background includes pine cones and autumn leaves on a wooden surface with dark tones. The setting conveys a warm, cozy, rustic feel with earthy colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (300 g) all-purpose flour, plus extra for dusting
1 ¾ cups (210 g) whole wheat flour
¼ cup (20 g) wheat germ
1 ½ tsp (9 g) baking soda
1 tsp (6 g) salt
1 ½ cup (375 ml) buttermilk (see note)
3 tbsp (45 ml) molasses
2 tbsp (28 g) butter, melted

Instructions

Step 1: Preheat your oven to 425°F. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, wheat germ, baking soda, and salt. Stir them together to blend evenly.
Step 2: In a separate bowl, whisk the buttermilk, molasses, and melted butter until smooth. Pour this wet mixture into the dry ingredients and stir until just combined.
Step 3: Turn the dough onto a lightly floured surface. Gently bring it together and knead only a couple of times to form a smooth ball—avoid over-kneading to keep the bread tender.
Step 4: Shape the dough into a ball and pat it into a 7-inch circle. Lightly flour a baking sheet, transfer the dough onto it, and dust the top with a little more flour.
Step 5: Using a sharp knife, score a cross about ½ inch deep into the top of the dough. Place it in the oven and bake for 15 minutes at 425°F.
Step 6: Reduce the oven temperature to 375°F and continue baking for another 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
Step 7: After baking, wrap the bread in a clean tea towel and let it cool. The steam will soften the crust, making it even more enjoyable. Serve and enjoy!

Tips & Variations

To make your own buttermilk, add 2 tsp lemon juice or white vinegar to 1 ½ cups milk and let it sit for 5 minutes before using.
For a sweeter bread, increase the molasses by 1 tbsp or add a handful of raisins to the dough.
Use whole wheat pastry flour if you prefer a lighter texture while keeping the nutty flavor.
If you like a crunchier crust, bake the bread on a preheated baking stone.

Storage

Store your brown soda bread wrapped in a tea towel or in a paper bag at room temperature for up to 2 days. To keep it longer, freeze the bread whole or sliced in airtight packaging for up to 3 months. Reheat gently in the oven or toaster to refresh the crust and soften the crumb.

How to Serve

The image shows a loaf of dark brown bread with a rough, crusty texture dusted lightly with white flour on top, sitting on a round wooden board. Two slices are cut from the loaf, placed in front of it; the top slice is spread with a thick, creamy layer of pale yellow butter that looks soft and smooth. The wood surface beneath the board is dark with a slight grain, and around the bread, there are pinecones and autumn leaves in shades of orange and brown, creating a warm, cozy atmosphere. The whole scene is detailed and natural, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 2 teaspoons of lemon juice or white vinegar to 1 ½ cups of milk. Let it sit for about 5 minutes to curdle before using.

Why is the bread dense instead of light?

Baking soda is a quick leavening agent, so overmixing or kneading the dough too much can develop the gluten and make the bread dense. Mix until just combined and knead gently to keep it tender.