This brown soda bread is sorta like an Irish birthright. It’s authentic and traditional yet quick and easy. And it’s made with simple ingredients including flour, oats, eggs, and buttermilk. Molasses optional.
There are about as many different recipes for brown soda bread as there are families in Ireland. We prefer this one for its sturdy crust and nutty taste. So does everyone who’s tried it. So when you make this brown soda bread recipe, go ahead and revel in the feeling that this bread is your birthright. Because we guarantee you’re going to feel Irish when you savor a slice. Originally published March 14, 2015.–Renee Schettler Rossi
Brown Soda Bread
- Quick Glance
- 10 M
- 1 H, 30 M
- Makes a 9-inch loaf or 12 rolls
Special Equipment: 9-by-5-by-3-inch loaf pan or 12-cup muffin tin
- 2 3/4 cups whole-wheat (wholemeal) flour
- 1/3 cup all-purpose flour
- 2 teaspoons baking soda
- Pinch salt
- 2/3 cup 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 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.