Brown Soda Bread

Rose Mary Mogan

By
@cookinginillinois

This recipe came from one of my Irish cookbooks, titled Irish Food & Cooking. I wanted a rustic type of bread to go with the Great Northern Bean Soup that I was making. I didn't want to make a yeast bread, so this is the recipe I chose. It is a winner in our household. It is made with whole wheat flour that adds a little extra fiber to the diet, & since it does not use yeast, there is no waiting till it rises. I did end up using more buttermilk than what was called for & it turned out really good. I sliced it with my electric knife, & because i wanted a softer crust, I wrapped it in a towel.


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Comments:

Serves:

6-8 depending on appetite

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

4 c
whole wheat flour
1 1/2 c
all purpose flour
1 1/2 tsp
baking soda
1 tsp
salt
2 c
buttermilk or more as needed
2 Tbsp
turbinado sugar(raw) or use regular,my addition

Directions Step-By-Step

1
PREHEAT OVEN TO 400 DEGREES F. Grease or spray a baking sheet.Sorry that is a reflection of the sky light on the baking pan. The block of light that you see.
2
Combine dry ingredients in a large mixing bowl & stir to blend. Gradually add enough buttermilk to make a soft dough.
3
Turn out onto a dusted work surface that has been dusted with whole wheat flour. I did this step in the bowl by hand.
4
Knead until smooth in texture. Shape into a circle about 1 1/2 inch thick
5
Place on baking sheet and then make a deep cross in top of bread with a floured & serrated knife.
6
Bake about 45 minutes or until bread is browned and sounds hallow when tapped on bottom.
7
Cool on wire rack. NOTE: IF YOU WANT A SOFTER CRUST WRAP IN A CLEAN DISH TOWEL WHILE BREAD IS COOLING.
8
Add butter to bread while still warm and serve.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: Irish