Small-Batch Irish Brown Soda Bread
By Andrea GearyPublished on January 30, 2025
Time
50 minutes, plus 1 hour cooling
Yield
Serves 4 (Makes one 6-inch loaf)
Ingredients
Before You Begin
To ensure the best flavor, use fresh whole-wheat flour. Wheat bran can be found at natural foods stores or in the baking aisle of your supermarket. This recipe works well in a countertop oven. This bread is best when served on the day it is made, but leftovers can be wrapped in plastic wrap for up to two days.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper. Whisk whole-wheat flour, all-purpose flour, wheat bran, wheat germ, sugar, baking powder, baking soda, and salt together in medium bowl.
- Add buttermilk and stir with silicone spatula until all flour is moistened and dough forms soft, ragged mass. Transfer dough to counter and gently shape into 5-inch round (surface will be craggy). Using serrated knife, cut ½-inch-deep cross about 5 inches long on top of loaf. Transfer to prepared sheet. Bake until loaf is lightly browned and center registers 185 degrees, 25 to 30 minutes, rotating sheet halfway through baking.
- Transfer loaf to wire rack and let cool for at least 1 hour. Slice and serve.
- Omit buttermilk. Whisk 1⁄4 cup (1¼ ounces) buttermilk powder into flour mixture and transfer to zipper-lock bag. Refrigerate for up to 1 week or freeze for up to 6 months. To make bread, transfer mixture to medium bowl. Stir in ¾ cup plus 2 tablespoons water. If dough seems dry, add up to 2 tablespoons water, 1 tablespoon at a time.
to make ahead
Time
50 minutes, plus 1 hour coolingYield
Serves 4 (Makes one 6-inch loaf)Ingredients
Ingredients
Ingredients
Why This Recipe Works
We combined a high proportion of whole-wheat flour with extra wheat germ and bran to produce a rustic loaf with nutty flavor and an appropriately coarse crumb. We balanced the strong wheat flavor with white flour and a touch of sugar. The addition of baking powder (a complete leavening system) guaranteed a nicely risen loaf, while baking soda was more valuable for the characteristic mineral-y tang that it lends to soda breads. Acidic buttermilk also contributed welcome flavor.
Before You Begin
To ensure the best flavor, use fresh whole-wheat flour. Wheat bran can be found at natural foods stores or in the baking aisle of your supermarket. This recipe works well in a countertop oven. This bread is best when served on the day it is made, but leftovers can be wrapped in plastic wrap for up to two days.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper. Whisk whole-wheat flour, all-purpose flour, wheat bran, wheat germ, sugar, baking powder, baking soda, and salt together in medium bowl.
- Add buttermilk and stir with silicone spatula until all flour is moistened and dough forms soft, ragged mass. Transfer dough to counter and gently shape into 5-inch round (surface will be craggy). Using serrated knife, cut ½-inch-deep cross about 5 inches long on top of loaf. Transfer to prepared sheet. Bake until loaf is lightly browned and center registers 185 degrees, 25 to 30 minutes, rotating sheet halfway through baking.
- Transfer loaf to wire rack and let cool for at least 1 hour. Slice and serve.
- Omit buttermilk. Whisk 1⁄4 cup (1¼ ounces) buttermilk powder into flour mixture and transfer to zipper-lock bag. Refrigerate for up to 1 week or freeze for up to 6 months. To make bread, transfer mixture to medium bowl. Stir in ¾ cup plus 2 tablespoons water. If dough seems dry, add up to 2 tablespoons water, 1 tablespoon at a time.
to make ahead
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