Irish Brown Soda Bread is a deliciously dense whole wheat bread that’s the perfect side for corned beef and cabbage!
Irish brown soda bread is the whole wheat version of Irish soda bread. This easy recipe makes a loaf of quick bread that is denser than yeast bread but isn’t dry or heavy.
The bread has a very light touch of sweetness, and it makes a wonderful side for corned beef and cabbage.
How to make Irish brown soda bread
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper or grease with nonstick baking spray.
Step 2: Add the flours, sugar, salt, baking soda and baking powder to a large mixing bowl. Make a well in the center of the dry ingredients.
Step 3: Add the buttermilk and and the oil. Stir just until combined.
Step 4: Dump the dough out onto a floured surface, and knead just until it comes together.
Step 5: Shape the dough into a ball.
Step 6: Transfer the dough to the prepared baking sheet.
Step 7: Cut a deep cross into the top of the dough.
Step 8: Bake the bread about 35-40 minutes, or until a wooden toothpick inserted into the center comes out clean.
Step 9: Let the bread cool on the baking sheet for about 5-10 minutes.
Step 10: Slice and serve warm or at room temperature.
Recipe Tips!
- Flour: Most traditional Irish brown soda bread recipes call for only whole wheat flour. I’ve used a combination of whole wheat flour and all-purpose flour to give the bread a softer, less dense texture.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- It’s key to measure the flour properly to avoid a heavy, dry loaf. The best way to measure flour is to weigh it. If you don’t want to weigh the flour, sift or stir it to break the flour up. Then lightly spoon it into a measuring cup and level.
- Serving suggestions: Serve the bread with plenty of salted butter.
- Freezing: The bread freezes well. Just wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 3 months.
Storage
Store any leftover bread, tightly wrapped or in an airtight container, at room temperature. The bread will keep for up to 3 days, but it is best eaten when freshly made.
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Irish Brown Soda Bread
Ingredients
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups buttermilk
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper or grease with nonstick baking spray.
- Add the flours, sugar, salt, baking soda and baking powder to a large mixing bowl.
- Make a well in the center of the dry ingredients.
- Add the buttermilk and and the oil.
- Stir just until combined.
- Dump the dough out onto a floured surface, and knead just until it comes together.
- Shape the dough into a ball.
- Transfer the dough to the prepared baking sheet.
- Cut a deep cross into the top of the dough.
- Bake the bread about 35-40 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the bread cool on the baking sheet for about 5-10 minutes.
- Serve warm or at room temperature.
Notes
- Flour: Most traditional Irish brown soda bread recipes call for only whole wheat flour. I’ve used a combination of whole wheat flour and all-purpose flour to give the bread a softer, less dense texture.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- It’s key to measure the flour properly to avoid a heavy, dry loaf. The best way to measure flour is to weigh it. If you don’t want to weigh the flour, sift or stir it to break the flour up. Then lightly spoon it into a measuring cup and level.
- Nutrition values are estimates.Â
Nutrition
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Comments & Reviews
Jill Sable says
Can this recipe be baked in either 8-1/2×4-1/2 or 9×5-inch loaf pans? If so, for how long? Thank you.
Jill
PS: Your recipes are terrific.
Kate says
Thank you very much! I haven’t tried to make the bread as a loaf. However, for loaf breads, the time usually runs anywhere from about 40-60 minutes.