How to Make Irish Brown Soda Bread

Ingredients

• 2 cups Whole Wheat Flour (fresh, stored no longer than 12 months)
• 1 cup Wheat Bran (coarse, adds texture)
• 0.25 cup Wheat Germ (adds nutty flavor)
• 1 cup All-Purpose Flour (balances texture, reduces weediness)
• 2 teaspoons Granulated Sugar (mirrors sweetness of whole‑meal flour)
• 1 teaspoon Table Salt
• 1.5 teaspoons Baking Soda (provides mineral flavor and browning)
• 1.5 teaspoons Baking Powder (primary leavening agent)
• 2 cups Buttermilk (provides acidity for reaction and flavor)

Instructions

1. Measure Dry Ingredients

   Measure 2 cups whole wheat flour, 1 cup wheat bran, 0.25 cup wheat germ, 1 cup all‑purpose flour, 2 tsp sugar, 1 tsp salt, 1.5 tsp baking soda, and 1.5 tsp baking powder into a large mixing bowl.

   Time: PT5M

2. Whisk Dry Ingredients

   Whisk the dry ingredients together until evenly distributed and no pockets of flour remain.

   Time: PT2M

3. Add Buttermilk and Combine

   Pour 2 cups cold buttermilk into the bowl and stir with a spatula until the flour is just absorbed and the dough looks rough and craggy.

   Time: PT3M

4. Shape the Loaf

   Turn the dough onto a lightly floured board, gently pat it into a 6‑inch round loaf.

   Time: PT3M

5. Score the Top

   Using a sharp knife, cut a 5‑inch cross about ½ inch deep into the top of the loaf.

   Time: PT2M

6. Transfer to Pan

   Place the shaped and scored dough into an 8‑inch cake pan.

   Time: PT2M

7. Bake

   Bake in a pre‑heated 375°F oven on the middle rack for 40‑45 minutes, rotating the pan halfway through.

   Time: PT45M

   Temperature: 375°F

8. Check Doneness

   Insert an instant‑read thermometer into the center; it should read 185°F.

   Time: PT2M

9. Cool

   Invert the hot loaf onto a cooling rack, then flip it back over and let cool for about 1 hour before slicing.

   Time: PT1H

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

30 g

Fat

4 g

Fiber

3 g