Irish Brown Soda Bread, or Wheaten Bread, is simple, hearty, and meant to be enjoyed warm with plenty of butter. This version has a sturdy crumb, a mild tang from buttermilk, and just enough structure to slice clean without feeling heavy. It is the kind of bread that feels right at breakfast, alongside soup, or served straight from the oven with a thick swipe of homemade butter, which really brings out the nutty flavor of the whole wheat and bran.
What Makes This Bread Traditional
Unlike yeast breads, Irish brown soda bread relies on baking soda and buttermilk for lift. That reaction gives you a quick rise and a dense but tender interior. The combination of whole wheat flour and wheat bran is classic, giving the loaf its darker color and slightly coarse texture. The scored cross on top is traditional, helps the bread bake evenly, and gives the loaf its recognizable look.
Tips for the Best Texture
This dough should feel soft but not sticky. Because whole wheat flour and bran absorb liquid differently depending on freshness and brand, small adjustments matter. If the dough feels wet, add flour a teaspoon at a time. Overworking the dough can make the bread tough, so knead just until it comes together and looks smooth. Flattening the loaf before baking helps it cook evenly through the center, which is especially important with denser breads like this one.
Serving Ideas
This bread shines when served warm. Butter is the obvious choice, but it also pairs well with honey, jam, or alongside a hearty beef stew. The flavor is subtle enough to go savory or sweet, which makes it a good all day bread to have on hand.
Storage and Make-Ahead Notes
Irish brown soda bread is best the day it is baked, but it will keep well wrapped at room temperature for up to two days. For longer storage, slice the loaf once cooled and freeze. Reheat slices in the toaster or a warm oven until just heated through.
Irish Brown Soda Bread
Ingredients
- 3 cups whole wheat flour
- 1 cup coarse wheat bran
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ cups buttermilk, room temperature
- 1 large egg, room temperature
- 1 tablespoon old fashioned oats
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, add the whole wheat flour, wheat bran, kosher salt, baking soda, and baking powder. Use a whisk to combine until evenly mixed.
- In a medium bowl, add the buttermilk and egg. Whisk until fully combined.
- Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well. Using a wooden spoon, gradually stir the wet ingredients into the dry ingredients until a soft dough begins to form.
- Continue mixing and gently kneading the dough directly in the bowl until it looks smooth and cohesive. If the dough feels too wet or sticky, add additional whole wheat flour one teaspoon at a time until the dough is manageable.
- Shape the dough into a round loaf and place it on the prepared baking sheet. Gently flatten the loaf so it is about 2 inches tall.
- Using a sharp knife, score a cross on the top of the loaf. Sprinkle the oats evenly over the top.
- Bake for 35 to 40 minutes, until the bread is set and golden. The loaf is done when a toothpick inserted into the center comes out clean or when the internal temperature reaches 180°F.
- Remove from the oven and allow the bread to cool before slicing and serving.
This recipe is based on the Irish Brown Soda Bread on iambaker.net.
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