Everybody has his or her own unique brown soda bread recipe and this one is mine. This loaf has a firm and crusty exterior and a nice spongy center that makes it lovely and moist. Sometimes I add in pine nuts or sesame, pumpkin, sunflower, fennel, or caraway seeds for a healthy, crunchy finish. Diced dried apricots or sultanas (golden raisins) are also tasty additions. For a sweeter, darker bread, add molasses to the wet mixture.–Kevin Dundon
LC Everyone's Irish Today Note
As you make this brown soda bread recipe, whenever that may be, go ahead and revel in the feeling that this bread recipe is your birthright. Because we guarantee you’re going to feel Irish when you sit down and savor a slice.
Special Equipment: 9-by-5-by-3-inch loaf pan or 12-cup muffin tin
Brown Soda Bread Recipe
- Quick Glance
- 10 M
- 1 H, 30 M
- Makes a 9-inch loaf or 12 rolls
- 2 3/4 cups (350 grams) whole-wheat (wholemeal) flour
- 1/3 cup (55 grams) all-purpose flour
- 2 teaspoons baking soda
- Pinch salt
- 2/3 cup (55 grams) rolled oats, plus more for sprinkling
- 2 extra-large eggs
- 2 teaspoons sunflower oil, plus more for the pan
- 2 tablespoons molasses (optional)
- 2 cups (500 milliliters) buttermilk (either low-fat or full-fat), or plain yogurt or milk mixed with the juice of 1 lemon
- Handful seeds or oats, for sprinkling
- Butter, honey, preserves, or some other spreadable thing, for serving (optional)
- 1. Preheat the oven to 325ºF (160ºC) if making a loaf and 350°F (180°C) if making rolls. Lightly oil a 9-by-5-by-3-inch loaf pan or 12-cup muffin tin.
- 2. Toss the flours, baking soda, salt, and oats in a large bowl and mix well.
- 3. In a separate bowl, beat the eggs with the oil. If a sweeter, darker bread is desired, add the 2 tablespoons molasses. Gently stir the wet mixture into the dry mixture. Then gently stir in the buttermilk. The mixture may be sticky.
- 4. If making a single loaf, turn the batter into the prepared loaf pan and smooth the top with a wet spoon. Sprinkle some seeds or oats across the top, if desired, and then bake for 1 hour. After the hour has elapsed, remove the bread from the pan. If a crustier loaf of bread is desired, transfer the loaf to a baking sheet, return it to the oven, and bake for 20 minutes more. If making multiple rolls, spoon the mixture into the prepared muffin tin and bake for 15 to 25 minutes.
- 5. Allow the loaf or rolls to cool on a wire rack before serving. The brown soda bread is best when served with a schmear of butter, honey, preserves, or any combination thereof. It will keep at room temperature for up to 5 days and in the freezer for up to 3 months.
Hungry for more? Chow down on these:
Brown Soda Bread Recipe © 2013 Kevin Dundon. Photo © 2013 Cristian Barnett. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!