125 minutes
A hearty and wholesome traditional Irish brown soda bread perfect for any meal.
Wheat Bran
cups
Wheat Germ
cups
teaspoons
teaspoons
teaspoons
Salt, table
teaspoons
cups
1. Prepare Oven and Cake Pan
Adjust your oven rack to the middle position and preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch round cake pan to ensure the bread doesn’t stick.
2. Mix Dry Ingredients
In a medium bowl, whisk together the whole-wheat flour, all-purpose flour, wheat bran, wheat germ, sugar, baking powder, baking soda, and salt. This step is crucial as it evenly distributes the leavening agents and ensures your bread rises properly.
3. Add Buttermilk
Pour in the buttermilk and stir with a rubber spatula until the dough comes together into a soft, ragged mass. The dough should be moist and slightly sticky, which helps it hold together and rise well during baking.
4. Shape the Dough
Transfer the dough to a lightly floured counter and gently shape it into a 6-inch round. The surface will be craggy and rough, which is exactly what you want for a rustic loaf. Using a serrated knife, cut a cross on the top of the dough, about ½-inch deep and 5 inches long. This allows the heat to penetrate the dough evenly.
5. Bake the Bread
Place the shaped dough into the prepared cake pan and bake it in the preheated oven for 40 to 45 minutes, rotating the pan halfway through to ensure even baking. The loaf should be lightly browned, and its internal temperature should reach 185 degrees Fahrenheit when done.
6. Cool the Bread
Once baked, carefully invert the loaf onto a wire rack, then turn it right side up. Allow the bread to cool for at least 1 hour before slicing. This cooling period is essential as it helps the bread set and makes slicing easier.
7. Slice and Serve
Finally, slice the bread and enjoy the hearty, wholesome flavors of traditional Irish brown soda bread. Whether served plain or with a spread of butter, it's perfect for any meal.
Incorporate grated cheese (like sharp cheddar or Irish Dubliner) and fresh or dried herbs (such as rosemary, thyme, or chives) into the dough for a savory twist.
Fold in 1/2 cup of grated cheese such as sharp cheddar, Irish Dubliner, or Gruyère. Cheese will add a savory depth to the bread, and a sprinkle on top before baking creates a delicious crust.
Add a mixture of seeds such as pumpkin, sunflower, sesame, and flaxseed to the dough for a nutty flavor and a crunchy texture. You can mix them into the dough or sprinkle them on top before baking.
Add 1/2 cup of toasted, chopped nuts such as walnuts, pecans, or hazelnuts to the dough for a crunchy texture and a nutty flavor. To enhance the nuttiness, you might also consider substituting a small portion of the flour with almond meal or another nut flour.
Sauté onions until caramelized and mix them into the dough for a savory and sweet profile. This variation pairs excellently with soups and stews.
Gently fold the dough until just combined and shape without excessive handling to avoid a tough bread.
Allow the bread to cool on a wire rack before cutting to prevent a gummy texture.
Cut a deep cross on the top of the loaf to help heat penetrate the center and cook it evenly, almost one-third of the way through the dough.
Use stone-ground wholemeal flour for a richer flavor and heartier texture, giving your bread more character.
Adjust the buttermilk amount as needed so the dough is moist but not too wet, to avoid overly sticky dough.
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