Irish Brown Soda Bread
You can easily make this bread by hand, but I decided to shave a few minutes off the assembly by using the food processor.
Toasted wheat germ is the secret ingredient -- nothing beats its nutty taste.
I kept the cubed butter in the fridge right up until it was time to cut it into the dry ingredients.
When you pulse or cut the flour and butter together, you're looking for a pebbly texture.
I added the buttermilk in a stream with the machine on, stopping right when the dough started to come together.
A gentle knead to smooth out any shaggy edges.
And then I formed it into a smooth ball, tucking the edges under and pinching them together to seal.
Gently pat the dough into a 7-inch round and put it on a floured baking sheet.
Wetting a sharp knife will give you a perfect "X" that doesn't catch.
30 minutes, and you've got a loaf perfect for breakfast, lunch or dinner!
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
Serves: 8
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1 1/4 cups all purpose flour, plus more for kneading and baking
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1 cup whole wheat flour
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1/2 cup old-fashioned rolled oats
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1/4 cup toasted wheat germ
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1 1/2 teaspoons baking soda
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1 teaspoon kosher salt
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4 tablespoons cold, unsalted butter, cut into bits
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1 to 1 1/3 cup buttermilk
- Place a rack in the center of the oven and heat to 425 degrees 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.
- This recipe is a Community Pick!
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Why the two hour wait/rest time?
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! 😊
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!)
Baking powder?? Mine did not raise while baking.
Merrill is a co-founder of Food52.
Nope! This is a dense, crumbly bread and doesn't rise much.
Is the wheat germ necessary? If so, what can I substitute?
Merrill is a co-founder of Food52.
It's not necessary, but it adds great flavor. You could sub in more oats if you don't have wheat germ.
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.
Merrill is a co-founder of Food52.
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!
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...
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!!
Help! Is "raw wheat germ" the same as "toasted wheat germ"? If not, can I still use it in this recipe??
Merrill is a co-founder of Food52.
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.
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?
Merrill is a co-founder of Food52.
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!
Can this be made the day before serving?
Merrill is a co-founder of Food52.
Yes -- it's best the same day, but it will keep for a day or two.
oops, I meant oats, not oatmeal :)
wonderful recipe! I toasted the oatmeal with 1 tbsp of butter to add an extra toasty taste to the bread.
http://szanter.gportal...
How to make butter milk or to replace it with other ingredients?( I couldn't fin it in my area)
Merrill is a co-founder of Food52.
You can use this simple shortcut if you have milk and vinegar or lemon juice handy: http://frugalliving.about...
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.
Great taste but more like a giant scone. Perhaps I did something wrong.
amysarah is a trusted home cook.
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.
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!
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
Merrill is a co-founder of Food52.
You know, I think it's time I made a loaf of this...
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?
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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