Traditional Irish Brown Bread Recipe

Irish brown soda bread | ethnicspoon.com

This traditional moist Irish brown bread is great with breakfast, slathered with butter or a healthy dollop of jam.

4.79 from 14 votes

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Course: Bread

Cuisine: Irish

Keyword: homemade bread, Traditional Irish food

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: people

Calories: 191kcal

Author: Analida Braeger

Ingredients

2 cups whole wheat flour
2 cups white flour
1 ½ tsp salt
½ cup rolled oats
2 tbsp wheat germ
1 tsp baking soda
1 ¾ cups buttermilk
2 Tbsp molasses

Instructions

Preheat oven to 450°F.
In a large bowl combine the dry ingredients: both flours, oats, wheat germ, salt and baking soda. Mix thoroughly all the dry ingredients.
Whisk buttermilk and molasses. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture.
Using a fork or spatula, stir gradually until combined. If it is dry, add 1 tbsp buttermilk at a time until it comes together.
With floured hands, knead into a ball.
Shape the dough into a circle and place on a lined baking sheet. Press flat to about 2 inches thick. It will form a round loaf about 8 inches in diameter.
With a sharp knife cut a deep cross on top of the ball.
Bake in the preheated oven for 15 minutes at 450°F. Reduce the heat to 400°F then bake for an additional 20-25 minutes or until the bottom of the bread sounds hollow when tapped.

Notes

Optional Flavors:

Add in ½ cup of raisins, dried currants or dried cranberries.

Add 2 tablespoons of honey for a sweeter bread.

Swap the wheat germ for ground flax seeds or wheat bran.

Frequently Asked Questions:

How long can I store the Irish brown bread? You can keep this at room temperature for about 4-5 days. Keep it sealed in a container or zip-top bag to prevent drying.
Can I freeze Irish brown bread? Yes, I actually like to freeze slices or even the whole loaf. Be sure to freeze in airtight freezer bags and it stores nicely for up to 3 months.
How do I know when the Irish brown is done when baking? Use an instant read thermometer and check if the middle of the loaf has reached 200°F. The baking time can vary so check the loaf a couple times. If you don't have an instant read thermometer use your oven mitts and tap the bottom of the loaf with a wooden spoon. You should hear a hollow sound when it is done.
Why did my loaf not fully bake in the middle? Be sure to flatten the loaf to about 2 inches and the diameter will be about 8 inches around. This helps the middle bake better and it will rise in the oven. Be sure your dough is not too wet to begin with. It should just come together and form a ball.
Can I add other flavors? Sure, some readers have added 3 tablespoons of ground flax seed or a bit of honey to the dough with good success. I would add the honey to the wet ingredients before blending.
Which oats do I use? I would use whole rolled oats, not the quick oats that are partially pre-cooked. The rolled oats will have more texture.
What if I don't have buttermilk? You can quickly and easily make buttermilk from whole milk or 2% milk. Add 1 Tbsp of fresh squeezed lemon juice or distilled white vinegar to 1 cup of milk. Let this sit at room temperature for 5-10 minutes to curdle. This recipe calls for 1 and ¾ cup buttermilk so use 1 Tbsp plus 2 tsp in 1 and ¾ cups of milk.
Why do I need to let the bread rest for 30 minutes after baking?
I know it is tempting to slice and eat the bread right after it bakes but you need to wait. The moisture in the bread needs time to disperse and if you slice it the middle of the loaf will be gummy. Let it rest and your patience will be rewarded.

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