Name: Irish Brown Soda Bread
Prep time: 2 h 20 min
Cook time: 30 min
Yield: Serves 8
Cuisine: Irish
Ingredients: 1 1/4 cups all purpose flour, plus more for kneading and baking; 1 cup whole wheat flour; 1/2 cup old-fashioned rolled oats; 1/4 cup toasted wheat germ; 1 1/2 teaspoons baking soda; 1 teaspoon kosher salt; 4 tablespoons cold, unsalted butter, cut into bits; 1 to 1 1/3 cup buttermilk

Test Kitchen-Approved

Author Notes

I realized I hadn't yet shared my favorite quick bread recipe of all: an Irish brown soda bread that my mother has made for years. Now, this is not the slightly sweet, raisin-studded bread you may be expecting. This soda bread is more rustic and hearty, and totally savory. It's made with a combination of white and whole wheat flour and oats, and toasted wheat germ gives the loaf a wonderful nutty depth. Buttermilk keeps the bread from being dry. I like thick slices of it smeared with lots of salted butter. —Merrill Stubbs

Prep time 2 hours 20 minutes
Cook time 30 minutes
Serves 8

Ingredients

1 ¹/₄ cups all purpose flour, plus more for kneading and baking
1 cup whole wheat flour
¹/₂ cup old-fashioned rolled oats
¹/₄ cup toasted wheat germ
1 ¹/₂ teaspoons baking soda
1 teaspoon kosher salt
4 tablespoons cold, unsalted butter, cut into bits
1 to 1 1/3 cup buttermilk

In This Recipe

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Directions

Place a rack in the center of the oven and heat to 425° F. Sprinkle a baking sheet lightly with flour.
In a large bowl, whisk together the dry ingredients. Add the butter and toss to coat in the flour. Use your fingers or two forks to cut the butter into the flour until the mixture resembles coarse meal. (You can also do this in the food processor if you'd like.) Gradually add the buttermilk and stir or pulse just until the dough comes together (you may not need all the buttermilk).
On a floured surface, knead the dough gently for about a minute until smooth. Shape the dough into a ball and transfer to the baking sheet. Pat gently into a 7-inch round and sprinkle the top evenly with about a tablespoon of flour; with your fingertips, gently spread the flour evenly over the top of the round. Using a very sharp knife, cut a shallow "X" in the top of the loaf. Bake for about 30 minutes, until the loaf is brown, and the bottom sounds hollow when you tap it. Cool on a rack for at least 2 hours before slicing.

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I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.

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31 Reviews

allison March 17, 2018

Why the two hour wait/rest time?

marsiamarsia November 16, 2016

What a wonderful bread this is, Merrill! Last night, I followed your recipe to a "T"--no sugar, no molasses, but a new box of baking soda--and it turned out perfectly. Then, after keeping an anxious eye on the clock for two hours, I grabbed the salted butter and had myself a little feast: a glass of pinot grigio and several (thick) slices of your Irish soda bread. Scrumptious! 😊

Hannah M. September 20, 2015

Just made this - delicious. I find the baking soda taste a bit overwhelming though, so I think I'll reduce it next time. Of course, it could be that my baking soda is just old :P
Anyway, on the topic of wheat germ, I substituted in a mixture of sesame seeds, couscous, flax seeds and carraway seeds - unorthodox, but delicious.
Also noticed halfway through preheating the oven that I had nothing but rye flour in the house, so I ended up using that and kneading a little bit longer to develop the gluten.
Will definitely make again (with different/less baking soda!)

lighthouse6 March 18, 2015

Baking powder?? Mine did not raise while baking.

Author Comment

Merrill S. March 18, 2015

Nope! This is a dense, crumbly bread and doesn't rise much.

cindy November 21, 2014

Is the wheat germ necessary? If so, what can I substitute?

Author Comment

Merrill S. November 21, 2014

It's not necessary, but it adds great flavor. You could sub in more oats if you don't have wheat germ.

cindy November 21, 2014

Appreciate it! I am going to bake this bread or your Mediterranean Olive Bread to take on a hike with chunks of cheese etc. Which would you suggest ? Thanks.

Author Comment

Merrill S. November 21, 2014

Tough call -- they're two of my favorites. If you like olives, the olive bread is excellent with cheese. (My preferred way to eat the soda bread is with just a thick coating of salted butter, but it would also be good with sharp cheddar or something like it.) Let me know which you end up making!

Julie November 16, 2014

very easy and delicious! baking bread usually intimidates me, but this was so rewarding!! i will definitely be making this again....maybe later this week...

Lisanne March 21, 2014

This bread is fantastic and comes together quickly. I add the 2Tbsp of molasses recommended by another reviewer. I made it today with gluten free flour (Namaste brand from Costco). We could hardly tell the difference in a side by side taste test. Thanks for this great recipe!!

Bebewatson March 16, 2014

Help! Is "raw wheat germ" the same as "toasted wheat germ"? If not, can I still use it in this recipe??

Author Comment

Merrill S. March 16, 2014

They're not the same, no. I wouldn't advise using raw wheat germ, but you could toast it yourself in a 350-degree oven -- keep an eye on it, and when it starts to turn golden brown, take it out of the oven, cool it a little and proceed with the recipe as written.

Ceege March 12, 2014

I saved this in my "bread & roll" file. I love home made breads. Could anyone tell me why there is no yeast in this recipe. I have never made bread without proofing yeast first. Is the tiny bit of baking soda enough to make this bread rise so nicely?

Author Comment

Merrill S. March 12, 2014

This is a quick bread, which typically don't require yeast and are denser than yeasted breads. In some ways, this is more like a savory cake!

Bebewatson March 12, 2014

Can this be made the day before serving?

Author Comment

Merrill S. March 12, 2014

Yes -- it's best the same day, but it will keep for a day or two.

MNinMA January 20, 2013

oops, I meant oats, not oatmeal :)

MNinMA January 20, 2013

wonderful recipe! I toasted the oatmeal with 1 tbsp of butter to add an extra toasty taste to the bread.

Terike January 10, 2013

http://szanter.gportal.hu/gindex.php?pg=35452068&postid=975277

nakisa July 15, 2012

How to make butter milk or to replace it with other ingredients?( I couldn't fin it in my area)

Author Comment

Merrill S. July 15, 2012

You can use this simple shortcut if you have milk and vinegar or lemon juice handy: http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm

rrcooks March 25, 2012

Have made this twice now. So easy and so delicious! Thanks, Merrill for sharing this. It's hard to wait the 2 hours before slicing but worth it.

mabcassidy March 19, 2012

Great taste but more like a giant scone. Perhaps I did something wrong.

amysarah February 21, 2012

Great, earthy soda bread - so easy in the processor. Only thing I did differently is I had an almost empty bottle of molasses I wanted to use up, so I added about 2 tablespoons along with the buttermilk - not enough to make it sweet, just rounded the flavor slightly and made it a tiny bit darker.

bottomupfood May 21, 2011

A very fast and very tasty recipe. The food processor works well. Next time I'll make two loaves in a row (can't do two in our food processor). Only complaint with the recipe is that it doesn't make enough!

juppidog May 19, 2011

As close to Ireland as you can get. I have missed what our family called "wheaten bread" since moving from Ireland 20+ years ago. I make this at least twice a week. Toasted with butter and marmalade and a cup of tea........heavenly

Author Comment

Merrill S. May 19, 2011

You know, I think it's time I made a loaf of this...

healthierkitchen March 27, 2011

Made this today, only a little late for St. Patrick's Day, and it is delicious! Easy, healthy, and tasty...what more could one want?

healthierkitchen April 5, 2011

May daughter and I have now made this a second time and she has asked if we can make it every weekend so she has it to eat all week! We actually make two balls of dough (one for each of us) and they bake nicely in about 20 - 25 minutes. We also added 1T of sugar which is only just barely noticeable. Love the wheat germ flavor!

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Recipe by: Merrill Stubbs

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31 Reviews