Irish Dark Soda Bread
Savor the rich, hearty flavors of traditional Irish cuisine with this Irish Dark Soda Bread recipe, a wholesome and rustic loaf that's as easy to make as it is satisfying. Crafted with a blend of whole wheat and all-purpose flours, nutty oats, and a touch of blackstrap molasses for depth and sweetness, this no-yeast bread comes together in just 15 minutes of prep time. The addition of cold cubed butter creates a tender crumb, while buttermilk ensures a moist texture. A signature cross cut on top not only gives this bread its authentic look but also aids in even baking. Perfect for breakfast, snacks, or alongside hearty soups and stews, this soda bread is a quick and fuss-free way to bring a taste of Ireland to your table.
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 100 grams All-purpose flour
- 50 grams Oats (rolled or quick)
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 50 grams Butter (cold, cubed)
- 300 milliliters Buttermilk
- 2 tablespoons Blackstrap molasses
- 1 tablespoon Honey (optional, for extra sweetness)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, oats, baking soda, and salt.
Add the cold, cubed butter to the bowl and rub it into the dry ingredients using your fingertips. Continue until the mixture resembles coarse breadcrumbs.
In a separate bowl or measuring jug, mix the buttermilk, molasses, and honey (if using) until well combined.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms. Avoid overmixing.
Turn the dough out onto a well-floured surface and gently knead it a few times just until it comes together. Shape the dough into a round loaf, about 2 inches thick.
Transfer the loaf to the prepared baking sheet. Using a sharp knife, cut a deep cross into the top of the dough, almost to the bottom. This helps the bread bake evenly.
Bake in the preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped on the bottom and has a deep golden-brown color.
Let the bread cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature with butter, jam, or your favorite spread.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 3991 mg | 174% | |
| Total Carbohydrate | 388.0 g | 141% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 54.5 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 908 mg | 70% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2936 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
