Description
This warm and wholesome Irish Brown Soda Bread combines the hearty flavors of wholemeal and all-purpose flours with a touch of sweetness from brown sugar or molasses. Enhanced with buttermilk for tang and moistness, this classic quick bread is easy to make and perfect for enjoying fresh from the oven drizzled with honey and sprinkled with oats for an extra rustic finish.
Ingredients
Scale
Dry Ingredients
- 2 cups wholemeal flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons brown sugar or molasses
- 1/4 cup oats (for sprinkling)
Wet Ingredients
- 1 cup buttermilk
- 2 tablespoons butter (optional, for richness)
- 2 tablespoons honey (for drizzling)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 425°F (220°C) and grease a baking sheet to prevent the bread from sticking during baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the wholemeal flour, all-purpose flour, baking soda, salt, and brown sugar until well combined.
- Add buttermilk: Create a well in the center of the dry mixture and pour in the buttermilk. Gently mix using your hand or a spoon until a sticky dough forms, being careful not to overwork.
- Shape the dough: Turn the sticky dough onto a floured surface and shape it into a round loaf about 1.5 inches thick.
- Score the loaf: Using a sharp knife, make a deep cross cut on the center of the loaf. This traditional scoring helps the bread to cook evenly and adds a decorative touch.
- Bake the bread: Place the shaped and scored loaf onto the prepared baking sheet. Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and finish: Remove the bread from the oven and transfer it to a wire rack. Let it cool for about 10 minutes to set, then drizzle with honey and sprinkle with oats if desired before slicing and serving.
Notes
- For a richer flavor, brush the top of the bread with melted butter immediately after baking.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
- Store any leftover bread wrapped in foil or airtight container to keep it fresh for 2-3 days.
- This bread is best enjoyed warm and fresh but can be toasted the next day for a delicious breakfast treat.
