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Brown Soda Bread Recipe

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★★★★★

4.5 from 83 reviews

This classic Brown Soda Bread combines all-purpose and whole wheat flours with wheat germ for added nutrition. Sweetened with molasses and enriched with buttery buttermilk, this hearty bread is quick to prepare and baked to golden perfection. The crust is tender yet crisp, thanks to a final steam wrap, making it an ideal comforting loaf for sandwiches or alongside soups.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 ½ cup (375 ml) buttermilk (see note for substitute)
  • 3 tbsp (45 ml) molasses
  • 2 tbsp (28 g) butter, melted

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the bread.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, wheat germ, baking soda, and salt. Stir well to ensure all dry components are evenly distributed.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, molasses, and melted butter until fully blended.
  4. Make the Dough: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until the dough just comes together; avoid overmixing to keep the bread tender.
  5. Knead Lightly: Turn the dough onto a lightly floured surface and knead only a couple of times until it forms a smooth ball, being careful not to overwork the dough.
  6. Shape the Dough: Pat the dough into a 7-inch diameter circle. Transfer it to a lightly floured baking sheet.
  7. Score the Bread: Dust the top lightly with flour. Using a sharp knife, cut a cross about ½ inch deep into the top of the dough. This allows the bread to expand evenly during baking.
  8. Bake at High Temperature: Bake for 15 minutes at 425°F (220°C) to create a good crust.
  9. Reduce Temperature and Continue Baking: Lower the oven temperature to 375°F (190°C) and bake for an additional 30 to 35 minutes until the bread sounds hollow when tapped on the bottom, indicating it is fully cooked.
  10. Cool the Bread: Remove from the oven and immediately wrap the bread in a clean tea towel. The steam trapped inside will help soften the crust slightly and improve texture as it cools.
  11. Serve and Enjoy: Once cooled slightly, slice and enjoy your fresh brown soda bread with butter, jams, or as an accompaniment to meals.

Notes

  • For a buttermilk substitute, add 2 tsp lemon juice or white vinegar to 1 ½ cups milk. Let it sit for 5 minutes before using.
  • Do not over-knead the dough to keep the bread soft and tender inside.
  • The hollow sound when tapping the bottom is a key indicator of doneness.
  • Wrapping the bread in a tea towel immediately after baking softens the crust through steam retention.

Keywords: Brown Soda Bread, Irish bread, quick bread, molasses bread, whole wheat soda bread, easy bread recipe

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