Brown Soda Bread has a natural rustic beauty, full of flavor and a slightly sweet crunchy crust that is super easy to make. No yeast, no proofing, just a few ingredients needed and can be made within One Hour to serve an entire family!
It’s been a minute since this Skillet Irish Soda Bread was made, which by the way, I was truly impressed on the turn out. It has a natural rustic beauty and it tasted better than I could have ever imagined. I loved it!
It’s not often I make bread so at that time before it was made, I was a bit skeptical that a loaf of bread could be fully risen without yeast. Unless of course, if it were sweet breads, made from a batter and not a dough, which is something I enjoy from time to time. Soda breads are unique in its rising process by using baking soda (sodium bicarbonate) rather than yeast which makes this bread super easy to make!
A brown soda bread, commonly known as, brown bread, is a traditional quick bread served across a few European countries, particularly more popular in Ireland. It has the same baking process as the traditional white soda bread. Just as easy to make with a few ingredients, no yeast or proofing necessary and barely any kneading involved.
As a matter of fact, any kneading involved is only enough to get the dough to stick together; not necessarily to strengthen the gluten process. This bread is meant to have a soft interior which is why cake flour or pastry flour is commonly used for its lower protein content.
By a swap of a few ingredients from the white soda bread version, within an hour, you can have a loaf that has beautifully risen with a crunchy, slightly sweet crust, enough to serve a family. Lately, I’ve been into soups and so having a slice has become a great accompaniment. And the occasional slice with salted butter and fruit spread is another way I enjoy mine.
Recommended Products for this Recipe
URBAN BAKES is a participant in the Amazon Services LLC Influencer Program, an influencer/affiliate advertising program designed to provide a means for us to earn (at no additional cost to you) by linking to https://amazon.com/shop/urbanbakes. Note that links advertised are products and/or services we’ve used, enjoyed, and want to share with you. Thank you for shopping and supporting URBAN BAKES!
If you enjoyed this recipe, consider commenting & rating below. I love to see your feedback and help answer any questions. Don’t forget to check below for related recipes.
Print
Irish Brown Soda Bread
- Total Time: 1 hour
- Yield: 8 inch loaf 1x
- Diet: Vegetarian
Description
Brown Soda Bread has a natural rustic beauty, full of flavor and a slightly sweet crunchy crust that is super easy to make. No yeast, no proofing, just a few ingredients needed and can be made within One Hour to serve an entire family!
Ingredients
- 1 1/2 cups (180 grams) all-purpose flour
- 1 1/2 cups (195 grams) whole wheat flour
- 1/2 cup (58 grams) cake flour
- 1/2 cup (30 grams) wheat bran or wheat germ
- 3 tablespoons (38 grams) granulated sugar
- 1 1/2 teaspoons (8 grams) baking soda
- 1 1/2 teaspoons (5 grams) cream of tartar
- 1 1/2 teaspoons (9 grams) salt
- 2 tablespoons (28 grams) unsalted butter, softened
- 1 3/4 cups (438 grams) buttermilk
Instructions
- Heat oven to 400°F (205°C). Line a baking pan with parchment paper or a silicone baking mat; set aside.
- In a large bowl, whisk flours, wheat bran, sugar, baking soda, cream of tartar and salt. Using a pastry blender or a long tined fork, cut in butter until fully incorporated into the flour mixture.
- Add 1 1/2 cups (375 grams) buttermilk into the flour mixture and using the pastry blender or fork, mix the buttermilk into the flour until a dough with large lumps begins to form and there is no dry flour remaining at the bottom of the bowl. Add 1/4 cup 63 grams) buttermilk to the dough, 1 tablespoon at a time, until all of the flour is moistened.
- Turn dough onto a lightly floured counter and pat dough into a 6-inch (15 cm) round. Note: the dough may have large lumps and look shaggy. Transfer dough onto the prepared baking pan. Score deep cross on top of the dough about 5 inches (13 cm) in length and 3/4-inch (2 cm) deep.
- Bake for 40 to 45 minutes. Remove from the oven, slice, spread salted butter and/or marmalade and serve. ENJOY!
Notes
1/2 cup cake flour can be substituted for 1/2 cup wheat bran or wheat germ.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: Irish
RECIPE ADAPTED FROM CLASSIC IRISH SODA BREAD FROM P. 34 OF COOK’S ILLUSTRATED BAKING BOOK.
More Irish-Inspired Breads
LATEST POSTS
- Bourbon Caramel Pumpkin Cake
Between the cake layers of this deliciously spiced pumpkin cake with browned butter frosting is an easy-to-make luscious bourbon caramel giving each bite a rich creamy flavor. Top the cake with piped pumpkins made with frosting in varying colors to relish in the fall season. - Maple Walnut Cupcakes
Imagine biting into a stack of fluffy buttery pancakes with toasted walnuts, but as dessert! These Maple Walnut Cupcakes would be close enough to having that pancake breakfast. The tender crumb is sweetened with 100% pure maple, chopped walnuts, and topped with a luscious maple walnut buttercream. - Peach Frangipane Tart
Making a Peach Frangipane Tart is much easier than it sounds. Fresh peach slices are beautifully arranged over a creamy almond center (frangipane) and a layer of peach jam, all nestled within a buttery-rich and flaky crust. The tart is later finished with a glaze to add moisture and shine. - Plum with Almond Oat Crisp
Juicy fresh plums rests beneath a spiced and buttery almond oat crisp. Add a touch of honey for an added sweet charm and serve warm with a scoop of ice cream for the ultimate experience of one of summer’s easiest desserts to make!