Traditional Irish Brown Soda Bread
Experience the heartwarming tradition of rustic Irish baking with this Traditional Irish Brown Soda Bread recipe. Made with a hearty blend of coarse wholemeal and all-purpose flours, this quick bread uses baking soda and tangy buttermilk as leavening agents, eliminating the need for yeast or lengthy proofing times. The addition of cold, cubed butter gently rubbed into the flour creates a crumbly texture, while the signature deep cross on top not only ensures even baking but honors Irish folklore by “letting the fairies out.” Ready in under an hour, this rustic loaf boasts a dense, nutty flavor that pairs perfectly with a slather of butter or your favorite spread. Ideal for cozy breakfasts, soups, or stews, this simple yet authentic recipe is a must-try for lovers of wholesome, no-fuss baking.
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Recipe Information
Ingredients
- 300 grams Coarse wholemeal (whole wheat) flour
- 150 grams All-purpose (plain) flour
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 30 grams Butter (cold, cubed)
- 400 milliliters Buttermilk
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the coarse wholemeal flour, all-purpose flour, salt, and baking soda. Mix well to evenly distribute the dry ingredients.
Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
Make a well in the center of the mixture and gradually pour in the buttermilk. Using a wooden spoon or your hands, gently mix until a soft dough forms. Be careful not to overwork the dough.
Turn the dough out onto a floured surface and shape it into a round loaf. Place the loaf onto the prepared baking sheet.
Using a sharp knife, cut a deep cross into the top of the loaf. This traditional scoring helps the bread bake evenly and is said to let the fairies out!
Bake the bread in the preheated oven for 30-35 minutes, or until the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Serve warm with butter or your favorite spread.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 21.8 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 602 mg | 46% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1939 mg | 41% | |
*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.
