A freshly baked loaf of brown soda bread, just like it's sister white soda bread is yet another miracle of the combination of buttermilk and baking soda that both leaven the bread and impart their lovely flavors. I like both white and brown soda bread, although I admit feeling healthier when I eat slices from the brown loaf. Brown soda bread is always best eaten fresh, the day it's made. However, brown soda bread makes the best toast, of course spread with butter and jam. I think it's good served with cheese as well. I have played around with this recipe, it's very forgiving as long as you follow the basic recipe which are the white and brown wholemeal flours, baking soda, salt and buttermilk. I like to add a teaspoon of fine sugar and sometimes an egg beaten into the buttermilk in this basic soda bread recipe. You could add seeds or nuts to the dough or you could serve this bread spread with soft butter and smoked salmon.
Ingredients and Recipe for Brown Soda Bread
Makes one round loaf
Preheat the oven to 425F.
Line a baking sheet with parchment.
1 & 3/4 cups wholemeal Irish Style Flour, I used King Arthur Flour brand
1 & 3/4 cups all purpose flour
1 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon fine granulated sugar
1 egg, beaten
1 & 3/4 cups buttermilk
In a large bread bowl mix together the flours, salt, baking soda and sugar.
Whisk together the egg and the buttermilk.
Make a well in the center of the flour mixture and pour in the buttermilk mixture.
Mix everything together using one hand to draw the wet ingredients into the flour mixture.
The dough will be soft and slightly sticky.
Form the dough into a ball, using slightly wet hands, and place on the parchment lined baking sheet.
Cut a deep cross on the top of the dough.
Bake for 15 minutes, turn the heat down to 375F and bake for an additional 30 minutes.
Bread will be done when 190F, browned and sound slightly hollow when tapped on the bottom.
Cool on a rack before slicing.
Serve with soft butter.