Brown Irish Soda Bread Recipes

MUM'S TRADITIONAL IRISH SODA BREAD RECIPE (BROWN BREAD)

Steps:

• Preheat the oven to 425°F (215°C).
• Mix together the flours, salt, and baking soda in a large bowl. Add the butter and rub it into the flour mixture with your fingertips until it resembles bread crumbs.
• In a separate jug, whisk the egg and buttermilk together (see note on how to make Buttermilk below)
• Make a well in the center of the dry ingredients and pour the liquid, 3/4 at once, into the flour mixture.
• Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. (Flour in different places reacts differently to added liquid).
• Turn onto a floured work surface and gently bring the dough together into a round, about 1 1/2 inches (4cm) thick (8 inches by 8 inches).
• Place on a baking sheet dusted well with flour.
• Score the bread by blessing it with a deep cross on top. Poke a hole in the 4 corners of the bread to release the fairies and stop them from cursing your beautiful bread.
• Glaze the bread with the leftover bit of buttermilk in your jug and dust the top with rolled oats.
• Bake for 15 minutes, then turn down the oven to 400°F (200°C) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.

IRISH BROWN SODA BREAD

Steps:

• Preheat oven to 400° Fahrenheit (200° Celsius).
• In a large mixing bowl, combine both flours, salt and baking soda and give everything a good mix until well combined.
• Pour in buttermilk and mix with a wooden spoon until the flour has absorbed all the liquid. Now, use your hands to form a dough. You can do this either in the bowl or by transferring the dough onto a floured worktop (if the dough is thicker, you might need to knead it to come together 2 or 3 times).
• Transfer the loaf onto a baking sheet lined with baking parchment and brush with egg wash (beaten egg).
• Bake in a preheated oven at 400° Fahrenheit (200° Celsius) for 30 minutes or until the bread is golden brown on top and the bottom is hard (brown as well).
• When ready, take it out and let it cool down before slicing.

BROWN IRISH SODA BREAD

Steps:

• In a bowl combine flour, baking powder, baking soda, and 1/4 t. salt.
• Cut in butter.
• Combine 1 egg and buttermilk and add to flour mixture; stir till just moistened.
• On a lightly floured surface, knead gently for 12 strokes.
• On a greased baking sheet, shape dough into a 6-in. round loaf.
• Cut a 4-in. cross, 1/4-in. deep, on the top.
• Brush with one beaten egg.
• Bake for 35 minute in a 375 degree oven.
• Cool on rack.

IRISH BROWN SODA BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
• In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.
• Bake in preheated oven until golden brown, about 30 to 45 minutes.

IRISH SODA BREAD

Steps:

• Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
• Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
• Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.