Best Brown Soda Bread Recipes

BROWN SODA BREAD WITH OATS

Steps:

• Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
• In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
• Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
• Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

TRADITIONAL IRISH BROWN SODA BREAD

Steps:

• Mix the dry ingredients very well.
• Moisten with the sour milk to form a soft dough.
• Knead lightly.
• Form into a round, mark with a cross, place on a tin and bake for 30-45 minutes in the oven at 220°C.

IRISH BROWN SODA BREAD

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-5-inch loaf pans then dust with flour, tapping out excess. Sprinkle bottom of pans with 1 1/2 tablespoons oats.
• In a large bowl, whisk together flour, bran flakes, baking powder, baking soda, and salt. In another bowl, whisk together sour cream, sugar, oil, and eggs. Fold sour cream mixture into flour mixture until just combined. Divide batter evenly between prepared pans. Top each loaf with remaining 1 1/2 tablespoons oats, dot with butter, and sprinkle with sugar.
• Bake until golden and a toothpick inserted in centers comes out clean, about 40 minutes. Cool completely in the pans.

BROWN OATMEAL SODA BREAD

Steps:

• Into a large bowl sift together 2 1/4 cups of the all-purpose flour, the baking soda, the baking powder, and the salt and stir in the whole-wheat flour and 1 cup of the oats. Add the buttermilk and the egg and stir the mixture until it forms a dough. Turn the dough out onto a floured surface and knead it, kneading in as much of the remaining 1/4 cup all-purpose flour as necessary, until it forms a manageable but sticky dough. Halve the dough, form the halves into round loaves, and put them on a greased baking sheet. Sprinkle the loaves lightly with the additional oats, dust them with flour, and bake them in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until they are browned lightly. Let the loaves cool on a rack.

IRISH BROWN SODA BREAD

Steps:

• Heat oven to 425 degrees. In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, salt and baking soda. Use your fingertips to work the butter into the flour mixture.
• In a small bowl, beat the egg and buttermilk together. Add the egg mixture to the flour mixture and stir to combine with a wooden spoon. Dough should be soft but not sticky; add a bit more all-purpose flour if necessary.
• Put dough on a lightly floured board and knead together gently, just enough to form a round loaf. Place on a parchment-lined baking sheet and cut a deep cross on top.
• Bake for 15 minutes, then turn heat to 400 degrees and bake for 30 minutes more, until nicely browned. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Remove from baking sheet and cool on a rack. Let cool to room temperature before slicing, if possible.

BROWN IRISH SODA BREAD

Steps:

• In a bowl combine flour, baking powder, baking soda, and 1/4 t. salt.
• Cut in butter.
• Combine 1 egg and buttermilk and add to flour mixture; stir till just moistened.
• On a lightly floured surface, knead gently for 12 strokes.
• On a greased baking sheet, shape dough into a 6-in. round loaf.
• Cut a 4-in. cross, 1/4-in. deep, on the top.
• Brush with one beaten egg.
• Bake for 35 minute in a 375 degree oven.
• Cool on rack.

BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE

Steps:

• Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
• In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands.
• Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.)
• Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

TRADITIONAL BROWN IRISH SODA BREAD

Steps:

• Sieve the Salt, Bread Soda and All purpose flour into a bowl. Mix in the Wholewheat flour and wheatgerm. Add enough milk to make a soft dough. Turn out onto a lightly floured surface and knead until the mixture comes together. Place on a floured baking sheet forming into a round loaf (approx 10" diameter).
• Place into a preheated oven (central position) and bake at 375 to 400 F for 40 to 45 minutes. When baked the bread will sound hollow when you tap it on the bottom. Cool on a baking rack or wrap in a dry tea towel to give a softer crust.
• Enjoy.

REAL IRISH BROWN SODA BREAD LOAF

Steps:

• Place wholemeal in a large mixing bowl.
• Sieve in Cream flour, salt, soda and sugar (if used).
• Add buttermilk and oil.
• Mix well.
• Transfer to a well greased 2lb loaf tin.
• Bake in a preheated oven at 170°C, 325°F, Gas 3 for approximately 1 hour.
• Bread will be baked if base sounds hollow when tapped.
• Cool on a wire tray. For a soft crust, wrap bread in a clean tea towel.
• Variations for bread In preparation, after adding the buttermilk and oil, add 50g/2oz chopped walnuts and 50g/2oz chopped dried apricots; When adding buttermilk and oil, add 1 tablespoon of treacle; Add 50g/2oz of grated cheddar cheese to the dry ingredients.

BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE BY MARTHA ROSE SHULMAN

Steps:

• 1. Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan. 2. In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands. 3. Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.) 4. Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

BROWN OATMEAL SODA BREAD

Steps:

• If using sour milk, prepare and set aside.
• In a large bowl mix 2 1/4 cup of the flour with the rest of the dry ingredients.
• Form a well in the center.
• In another bowl (or large measuring cup) whisk together the egg and milk.
• Pour milk mixture into the dry ingredients and fold until JUST combined.
• Turn out onto floured surface and knead the other 1/4 cup of flour into the bread being careful not to overwork the dough.
• Cut dough in half.
• Form into 2 round loaves.
• Cut a cross into the top of each loaf.
• Dust with flour and sprinkle with additional oats.
• Sprinkle baking sheets (I prefer to use baking stones) with oats to prevent sticking and bake loaves at 350 for 30-35 minutes.

BROWN SODA BREAD

Steps:

• 1. Preheat oven to 220°C/425°F/Gas 7. Dust selected tin generously with flour (we always used a Swiss roll tin for this bread).
• 2. Sieve the plain flour, salt and soda into a large mixing bowl. Add the wholemeal flour and mix well, lifting the dry ingredients just above the bowl's rim in order to circulate air and produce a lighter bread.
• 3. Beat the egg in a small bowl and beat in the buttermilk. Make a well in the dry ingredients, add the liquid and mix to a soft dough with a wooden spoon or by hand.
• 4. Bring dough together with flour-dusted fingers and turn out on a lightly floured surface. Knead lightly into the smooth desired shape. If the dough is sticky, dust over a little more flour and knead it in to make it more manageable. Transfer to prepared tin, dust with wholemeal and cut a cross on top with a sharp knife to allow to rise evenly.
• 5. Bake in preheated oven for 30-40 minutes. Remove from tin and tap the base of the bread. If it sounds hollow it us cooked, if not return to the oven for a few more minutes. Cool on a wire rack before serving with country butter and home-made jam for the full experience.

BROWN BUTTER SODA BREAD

Steps:

• Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.
• Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
• Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
• Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.
• Baker's Wisdom:
• You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.

BEAUTIFUL BROWN SODA BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet with 1 teaspoon margarine.
• Sift all-purpose flour, whole wheat flour, baking soda, cream of tartar, and salt together into a bowl; mix well. Add 2 tablespoons margarine and rub into flour mixture until crumbly. Pour milk over mixture and stir to form a soft, but not sticky dough.
• Dust your hands with flour and bring dough together, shaping into a ball. Place ball onto the baking sheet and flatten slightly. Cut an "x" on the top to divide it into quarters.
• Bake in the preheated oven until golden and risen, 20 to 25 minutes. The base should sound hollow when the loaf is lifted using a towel and you knock on it with your knuckles. Cool a wire rack.

WHOLE WHEAT BROWN SUGAR SODA BREAD

Steps:

• Prehart oven to 350 degrees; grease a baking sheet and set aside.
• Combine the flours, brown sugar,baking powder, salt, soda and caraway seeds in a food processor and pluse 2 times just to blend.
• Add butter and pluse until the mixture resembles coarse meal.
• Pour in buttermilk and pluse JUST to combine.
• Turn the dough onto a lightly floured board, knead 3 or 4 times and shape into a ball.
• Place dough on prepared baking sheet.
• Using a serrated knife, make an X on the top of the bread; sprinkle with caraway seeds, if desired.
• Bakefor 55 minutes to 1 hour until golden brown and a toothpick inserted in the center comes out clean.
• Remove from oven and let cool slightly before slicing; serve with butter.

IRISH BROWN SODA BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
• In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.
• Bake in preheated oven until golden brown, about 30 to 45 minutes.

BROWN SODA BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly flour a 9x5 loaf pan.
• In a large bowl, combine the whole wheat flour, all-purpose flour, bran, baking soda, and salt; cut in the butter with a pastry blender until the pea sized pieces form. In a small bowl, whisk together the yogurt, milk, and mayonnaise. Stir the yogurt into the flour until just mixed. Pour into the prepared pan.
• Bake for 45 to 50 minutes in the preheated oven, until golden.

FOUR PROVINCES BROWN SODA BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets.
• Whisk together the egg, buttermilk, and molasses in a bowl until evenly blended; set aside. Stir together the whole wheat flour, all-purpose flour, bran, cream of tartar, and baking soda in a separate large bowl, and make a well in the center. Pour the buttermilk mixture into the well, and stir until a soft dough forms. Stir in the golden raisins, then turn the dough out onto a well floured work surface, and knead 8 to 10 times before dividing into two round balls. Place the balls on the baking sheets and use a sharp knife to cut a 1/2 inch deep X into the tops of the dough balls. Brush with melted butter.
• Place the loaves into the preheated oven, and reduce the temperature to 325 degrees F (165 degrees C). Bake for 25 to 30 minutes until golden brown. Wrap the loaves in light cotton towels for 10 minutes after they are removed from the oven.

TREACLE BREAD (BROWN SODA BREAD)

Steps:

• Preheat oven to 375ºF. Line a baking sheet with parchment paper.
• Combine all-purpose flour, whole wheat flour, baking soda, salt and ginger in a large bowl; mix well.
• In a small bowl, combine buttermilk and molasses; mix well. Stir buttermilk mixture into the flour mixture. Add additional buttermilk by tablespoonfuls if needed to make dry, rough dough. Transfer dough to floured surface; knead 8 to 10 times or just until smooth (do not overknead). Shape dough into a round loaf about 1-1/2" thick. Transfer to prepared baking sheet.
• Use floured knife to cut halfway through dough, scoring into quarters (called "farls" in Ireland). Sprinkle top of dough with additional flour, if desired.
• Bake about 35 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool slightly. Serve warm. Note: Bread can be sliced or pulled apart into farls.

WONDERFUL MOIST RICH BROWN SODA BREAD

Steps:

• Preheat oven to 200° or 180° for fan assisted ovens .Makes one medium size loaf 9" x 4" loaf tin.
• Mix all dry ingredients together in bowl making sure the sugar is well mixed.
• In a separate bowl pour in about 1 1/2 cups of the buttermilk (saving the rest for later) add the egg slightly whisking as you go. Melt butter slowly over low heat and add this to the buttermilk mixture.
• Now make a well in flour mixture and gradually add the buttermilk mixture until sticky. If needed add some more of the left over buttermilk.
• Grease the loaf tin with a little butter and put the mixture in then shape with your knuckles to fit the tin. Place in the preheated oven for 50 mins, when done the bread should sound hollow when tapped on the bottom.Leave to cool on wire rack, If you require a softer crust cover with a clean damp teatowel
• Eat warm or cold with lashings of butter, lovely with soup, cheese, jam or nice cooked breakfast in fact anything at all!