Brown Irish Soda Bread with Molasses
Irish Brown Soda Bread with Molasses is an easy-to-make Irish Brown Bread, perfect for St. Patrick's Day or anytime you're craving a hint of the Emerald Isle. This no-yeast bread is deliciously moist and tender with a hint of sweetness.
Servings: 1 loaf
Calories: 198kcal
Ingredients
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 5 tablespoons cold butter cubed
- 1 ½ cups buttermilk
- 1 large egg
- 2 tablespoons molasses
- 2/3 cup raisins or currants
Instructions
- Preheat the oven to 400 degrees and coat a 10-inch cast-iron skillet with butter or cooking spray. See options for baking pans in the Notes below.
- In a large bowl, combine flours, sugar, baking soda, salt, and baking powder.
- In a separate bowl or measuring cup, whisk together the buttermilk, egg and molasses.
- Cut in the cubed butter to the flour mixture using your fingers, a pastry cutter, or a fork. Continue working until the butter is about the size of peas. Stir in the raisins and make a well in the center of the flour. Pour the buttermilk and egg mixture into the well.
- Gently mix in the buttermilk until a shaggy dough is formed and it begins to come together. Transfer the dough to a lightly floured surface. With floured hands, knead the dough gently until you can form a ball. and gently knead until most of the flour is moistened. Add additional buttermilk if needed or if the dough is too sticky, work in a bit more flour.
- Transfer the dough to the prepared baking pan. Using a very sharp knife, cut a cross into the top of the bread (Tradition holds that by carving a cross, you are blessing the bread). Then pierce the knife into the center of each quadrant of the bread.
- Bake the bread for about 45 minutes, or until the soda bread is golden and appears to be baked through. Tent a sheet of foil over the bread if it browns too quickly.
- Remove the bread from the oven and place it on a cooling rack. Cover the bread with a clean tea towel, this will help keep the crust of the brown bread soft.
Notes
Options for Baking Pans:
- Instead of using a 10-inch cast-iron pan, you can line a baking sheet with parchment or grease a 9 to 10-inch round cake pan or pie dish.
Storing the Bread:
- Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Freezing the Soda Bread:
- Bake and cool the soda bread then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
Nutrition
Serving: 1g | Calories: 198kcal | Carbohydrates: 40g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 537mg | Fiber: 6g | Sugar: 3g