Brown Soda Bread
This Irish brown bread recipe is perfect with soup, stews, or all by itself with a slathering of soft butter.
Servings: 12
Ingredients
- 2 ½ cups whole wheat flour
- 2 ½ cups unbleached all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 ½ teaspoons baking soda
- 1 ½ teaspoons Kosher salt
- 2-3 cups buttermilk well shaken
- 1 tablespoon (½ ounce) unsalted butter melted
Instructions
- Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper; set aside.
- In a large bowl, mix together the flours, brown sugar, baking soda, and salt. Use your fingers to break up the brown sugar so no lumps remain. Make a well in the center of the dry mixture and add 2 ½ cups of the buttermilk. Using your hands or a rubber spatula, mix the ingredients in a full circle, drawing the flour from the sides of the bowl, adding more buttermilk as needed until the dough is soft and smooth, but not too wet.
- Turn the dough out onto a floured work surface. Gather the dough into one large or two small balls, rolling it around with lightly floured hands. Pat each ball into a round disk about 2 inches high.
- Place the dough onto the prepared baking sheet. Brush the top with the melted butter. Using a sharp knife, cut a small (and not too deep) X on the top.
- Bake for 30-35 minutes for the small loaves and 40-45 minutes for the large loaf. Transfer bread to a wire rack to cool for 10 minutes. Serve warm, at room temperature, or reheat before slicing. Enjoy!
Nutrition
Calories: 221kcal | Carbohydrates: 42g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 562mg | Potassium: 176mg | Fiber: 3g | Sugar: 4g | Vitamin A: 98IU | Calcium: 61mg | Iron: 2mg
