With whole wheat flour, honey, and buttermilk, this Irish Brown Soda Bread Recipe is flavorful and perfect for slicing and serving along with your favorite soup or Guinness Beef Stew.
One of the things I love most about fresh baked bread is the way it makes the house smell like a home. And this Irish Brown Soda Bread Recipe whips up in under an hour including bake time.
This bread is what your stew was missing!
In This Article
Irish Brown Soda Bread Recipe
This bread is a type of “quick bread”, which means it doesn’t use yeast as a leavening agent. Instead, the leavening agent in Irish Brown Soda Bread is baking soda. You probably guessed that from the name!
How Do You Know When Soda Bread is Done?
For this Irish Soda Bread Recipe, the best way to tell when it’s cooked is to insert a wooden skewer into the center of the loaf halfway down. The skewer should come out clean when the loaf is cooked.
Additionally, when you tap on the bottom of the loaf it should sound hollow.
How Long Does Soda Bread Last?
I recommend storing this bread wrapped well at room temperature for up to 3 days. After that, it has the tendency to dry out.
Alternatively, you can slice this bread, flash freeze the slices, pop the frozen slices into a zip-top plastic freezer bag, and store them in the freezer for up to 3 months. I think this bread tastes best if it’s toasted after being frozen.
What Goes Good with Irish Soda Bread?
- Guinness Beef Stew
- Instant Pot Chicken Sausage Guinness Stew
- Lentil Salad with Herbed Goat Cheese and Balsamic Vinaigrette
- Instant Pot Beef Stew
- Homemade Chicken Soup
More Savory Quick Bread Recipes:
- Best Paleo Bread
- Parmesan Garlic Herb Quick Bread
- Rosemary Onion Quick Bread
- Olive Quick Bread
- Cheddar Dill Beer Bread
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Irish Brown Soda Bread
Ingredients
- 4 tablespoons unsalted butter melted and cooled slightly (plus more to grease the pan)
- 2 tablespoons honey
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup wheat bran or oat bran
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 large egg lightly beaten
- 2 cups buttermilk
Instructions
- Preheat the oven to 375F and butter a 9 by 5-inch loaf pan.
- Combine the butter and honey in a small bowl and set aside.
- Whisk together the whole wheat flour, all-purpose flour, wheat bran, baking soda, and salt in a large bowl.
- Make a well in the center of the dry ingredients and use a wooden spoon to stir in the egg, then the butter/honey mixture, and then about half of the buttermilk. Gradually add just enough buttermilk so that a soft dough forms; be careful not to over-mix.
- Transfer the dough to the prepared pan and smooth the top with a spatula that has been dipped in water or buttermilk.
- Bake until a wooden skewer inserted into the center comes out clean, about 40 to 50 minutes.
- Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and let it cool to room temperature.
Faith's Tips
- This recipe makes 1 (9 by 5-inch) loaf of bread.
- Slice the bread into 10 slices, and each slice is 1 serving.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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