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Irish Brown Soda Bread Recipe

Name: Irish Brown Soda Bread
Total time: 1 h
Yield: 1
Ingredients: 1 3/4 cups/288 grams whole wheat flour; 1 3/4 cups/224 grams all-purpose flour, more as needed; 1 teaspoon salt; 1 teaspoon baking soda; 2 tablespoons/28 grams unsalted butter, softened; 1 egg; 1 2/3 cups/395 milliliters buttermilk

NYT Cooking

When baking soda was introduced in the early 19th century, Irish home cooks adopted the product almost immediately. With soda, a loaf of bread could be ready in as little as one hour, as opposed to using yeast or sourdough starters, which require rising time. The recipe is a slight adaptation of one by the Irish cookbook author Rachel Allen. It is most delicious freshly baked, and best toasted the next day.

Ingredients

1 3/4 cups/288 grams whole wheat flour

1 3/4 cups/224 grams all-purpose flour, more as needed

1 teaspoon salt

1 teaspoon baking soda

2 tablespoons/28 grams unsalted butter, softened

1 egg

1 2/3 cups/395 milliliters buttermilk

Method

Heat oven to 425 degrees. In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, salt and baking soda. Use your fingertips to work the butter into the flour mixture.

In a small bowl, beat the egg and buttermilk together. Add the egg mixture to the flour mixture and stir to combine with a wooden spoon. Dough should be soft but not sticky; add a bit more all-purpose flour if necessary.

Put dough on a lightly floured board and knead together gently, just enough to form a round loaf. Place on a parchment-lined baking sheet and cut a deep cross on top.

Bake for 15 minutes, then turn heat to 400 degrees and bake for 30 minutes more, until nicely browned. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Remove from baking sheet and cool on a rack. Let cool to room temperature before slicing, if possible.

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