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Fresh Baked Brown Irish Soda Bread with an amazing crust, a nutty, fluffy, soft crumb and a flavor that is often found with harder-to-make yeast breads.
We’re off on a wonderful adventure this week! Can you guess where we are? Here’s a hint … I’m most likely eating lots of this Brown Irish Soda Bread topped with rich creamy Kerry Gold Butter! To get us in the mood for all things Irish (I’m always in the mood for Irish food and vacation), I whipped up this absolutely fantastic Brown Irish Soda Bread. I say whipped up because it takes minutes to make, and in no time at all rewards the maker with the intoxicating aroma of fresh baked bread. This quick bread is full flavored and can be enjoyed topped with just about anything or nothing at all.
Made with a combination of whole wheat flour, all-purpose flour, salt, baking soda, butter and seeds, it couldn’t be easier.
Add buttermilk to the dry ingredients and mix the dough using one hand with fingers outstretched to form a claw.
Form the dough into a round disc about 6 1/2 inches wide and 1 1/2 inches thick. Cut a deep cross on top and bake!
In about 45 minutes you have fresh baked bread with an amazing crust, a nutty, fluffy, soft crumb and a flavor that is often found with harder-to-make yeast breads.
The baking soda acts as the leavening agent when combined with buttermilk. The bread rises beautifully!
The Irish often enjoy this bread topped with smoked salmon or mackerel. Butter slathered on top with some honey or jam, or a slice of good robust cheese and I could be a very happy girl!
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Just like the bread we ate in Ireland!
- 1 3/4 cups whole wheat flour
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons butter, softened
- 1 2/3 cups buttermilk, plus up to 3 tablespoons if needed
- 1 tablespoon golden flax seeds
- 1 tablespoon sesame seeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- Preheat oven to 425 degrees.
- Whisk together the flours, salt, baking soda and seeds. Add the butter and rub it into the flour mixture with your fingers until it is blended. Make a well in the center.
- Pour the buttermilk in the bowl with the flour. Using one hand formed into a claw, fold the flour and buttermilk together until the liquid is absorbed and it forms a soft dough.
- Place the dough on a floured work surface and gently form into a round about 6 1/2 inches wide and 1 1/2 inches thick. Cut a deep cross on top and place on a baking sheet.
- Bake for 15 minutes at 425 degrees, then turn down the oven to 400 degrees and bake for 30 minutes more. Cool on a wire rack and serve.
- NOTE: Irish Soda Bread is best served the day it is made. I have refrigerated our leftovers and toasted it for several days after and it was still delicious.
Adapted from a recipe by Rachel Allen published in Rachel's Irish Family Food: 120 Classic Recipes From my Home to Yours
Here are a few more Irish recipes you might enjoy:
- Spinach Tarts, an Irish Recipe
- Guinness Beef Stew Recipe
- Irish Barmbrack Bread with Honey Butter ~ from Seasons & Suppers
- Irish Chocolate Cheesecake ~ from The Cafe Sucre Farine
I have another Irish recipe lined up for later this week so please stop back when you get a minute. Thanks so much for reading and commenting, you’re the best!