Brown Irish Soda Bread
Just like the bread we ate in Ireland!
Servings: 1 loaf
- 1 ¾ cups whole wheat flour
- 1 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons butter, softened
- 1 ⅔ 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°F.
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 ½ inches wide and 1 ½ inches thick. Cut a deep cross on top and place on a baking sheet.
Bake for 15 minutes at 425 °F, then turn down the oven to 400°F 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
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Calories: 1990kcal | Carbohydrates: 347g | Protein: 72g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 3885mg | Potassium: 1841mg | Fiber: 34g | Sugar: 23g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 716mg | Iron: 21mg