Distinctly different from the classic American version, this brown bread is the traditional soda bread from Ireland.
This soda bread is what the Irish call the real soda bread, a brown bread. Made with a mix of whole wheat and all-purpose flours as well as rolled oats, this bread gets a touch of sweetness and depth of color from molasses. Enjoy this bread all year long, especially warm from the oven with a thick slathering of salted Irish butter. If you prefer an American Irish Soda Bread, slightly sweet and studded with raisins and caraway seeds, I have a great recipe for that, too!
Equipment: measuring spoons; wet and dry measuring cups; large and medium mixing bowls; whisk; polish dough hook or fork; spatula or dough scraper; sheet pan; parchment paper or nonstick baking liner; chef's knife
Ingredients: 3 cups all-purpose flour
1 cup whole wheat flour
½ cup rolled oats
1½ teaspoons salt
1 teaspoon baking soda
1¾ cups buttermilk
2 tablespoons molasses
1. Preheat the oven to 450°F. Line a sheet pan with parchment paper or a nonstick baking liner and set aside.
2. In a large mixing bowl, combine the flours, oats, salt, and baking soda, mixing well. Set aside.
3. Whisk together the molasses and buttermilk in a medium mixing bowl. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Using a fork or polish dough hook, stir the liquid, gradually drawing in the flour until a dough forms.
4. With floured hands, knead the dough for 2-3 minutes on a lightly floured work surface.
5. Shape the dough into a round and place on the lined baking sheet. Cut a cross in the top using a chef's knife.
6. Bake in the preheated 450°F oven for 15 minutes, then reduce the oven temperature to 400°F. Bake for an additional 20-22 minutes, or until the bottom of the bread is hollow when tapped (see video below).
7. Slice and serve warm with room temperature salted Irish butter!
Store covered/wrapped/bagged for up to 5 days at room temperature.