Irish Brown Soda Bread is a hearty and rustic staple, celebrated for its nutty flavor and unique craggy texture. This bread is not the sweeter, scone-like variety that some may expect; instead, it’s a classic Irish favorite that pairs wonderfully with soups, salads, or as a stand-alone snack with a pat of butter.
Ingredients
🌾 2 cups Whole Wheat Flour
🌾 1 cup Wheat Bran
🌾 1/4 cup Wheat Germ
🌾 1 cup All-Purpose Flour
🍬 2 teaspoons Sugar
🧂 1 teaspoon Table Salt
🥄 1 1/2 teaspoons Baking Soda
🥄 1 1/2 teaspoons Baking Powder
🥛 2 cups Buttermilk
🧈 Irish Salted Butter for serving
Instructions
1- Prepare the Dry Ingredients:
- In a large glass mixing bowl, combine 2 cups of whole wheat flour, 1 cup of wheat bran, and 1/4 cup of wheat germ.
- Add 1 cup of all-purpose flour, 2 teaspoons of sugar, 1 teaspoon of table salt, 1 1/2 teaspoons of baking soda, and 1 1/2 teaspoons of baking powder to the bowl.
- Use an America's Test Kitchen's winning whisk to blend the dry ingredients thoroughly.
2- Incorporate the Wet Ingredients:
- Gradually pour 2 cups of buttermilk, measured using a Pyrex measuring cup, into the bowl with the dry ingredients.
- Stir the mixture with a black silicone spatula until fully incorporated, forming a rough, craggy dough.
3- Shape the Dough:
- Transfer the dough onto a lightly floured wooden cutting board.
- With your hands, gently shape the dough into a 6-inch round. The dough should feel slightly tacky but manageable.
- Using a serrated bread knife, cut a 5-inch cross about 1/2 inch deep into the top of the dough.
4- Prepare for Baking:
- Place the shaped dough into an 8-inch cake pan with a gold/bronze non-stick finish, America's Test Kitchen's winning cake pan.
- Use a bench scraper to assist in transferring the dough if needed.
5- Bake:
- Preheat your Wolf brand wall oven to 375°F (190°C).
- Place the cake pan on the middle rack and bake for 40-45 minutes, rotating the pan halfway through.
6- Check for Doneness:
- Verify the bread’s doneness by ensuring the top is lightly golden brown and an instant-read thermometer, likely ThermoWorks Thermapen, reads 185°F (85°C) when inserted in the center.
7- Cool the Bread:
- Carefully remove the cake pan from the oven with striped cloth towels and place it on an America's Test Kitchen's winning wire cooling rack.
- Invert the bread out of the pan, then flip it back to rest upright on the rack.
- Allow it to cool for at least 1 hour to let the structure set properly.
Prep Time: 10-15 minutes
Cook Time: 40-45 minutes
Total Time: Approximately 1 hour and 55 minutes
Servings: Not specified
Equipment:
- Large Mixing Bowl (Brand not specified, glass type)
- Pyrex Measuring Cup for liquids
- America's Test Kitchen's Winning Whisk
- Black Silicone Spatula
- Wooden Cutting Board
- Serrated Bread Knife
- America's Test Kitchen's Winning Bench Scraper
- America's Test Kitchen's Winning 8-Inch Cake Pan
- Wolf Brand Wall Oven
- Striped Cloth Towels
- America's Test Kitchen's Winning Wire Cooling Rack
- ThermoWorks Thermapen (likely)
Cooking Tips:
- Use fresh whole wheat flour for the best flavor and texture, ideally stored in a freezer if older than 12 months.
- The combination of baking soda and baking powder is essential for optimal rise and flavor.
- The slit made on top of the dough allows the bread to expand uniformly during baking.
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Irish Brown Soda Bread
