Traditional Irish brown Soda Bread Recipe

Nida Shahrukh

More delicious and hearty recipe without wasting your time definitely try it onceat home. Made from scratch at home with easy steps followed.

Prep Time 15

Baking Time 1

Total Time 1 15

Course Breakfast, lunch, brunch, tea time snacks, appetizer

Cuisine Irish

Servings 4 makes one 8-by-5 inch loaf

Calories 187 kcal

Preheat the oven to 400 degrees. Take a baking sheet and lightly grease it with oil/butter or just line it with some parchment.
Now take a large bowl, stir together both the flour, sugar, salt, baking soda, and baking powder. Now gradually mixed them well.
Make a smooth well in the dry ingredients and whisk the buttermilk with the egg, and stir into the dry ingredients. Now stir together well until get blended properly, but make sure some lumps will remain in it and made a dough.
So take the dough out onto a floured board and knead about 10 times, or until all get hold together finely.
Form the dough now into a large ball and place it on the prepared baking sheet. Cut a dip cross in the top.
Bake the bread for approximately 40 minutes, or until tests are done (just insert a cake tester or simply toothpick until it comes out clean).
Now take out the bread from the oven, and cool it on a rack. Enjoy warm or at room temperature of your own choice.

Take a pan with largemouth, add some salt, cover it and preheat for almost 20 minutes.`
Prepare a baking sheet with a try, as lightly grease it with oil/butter, or just line it with some parchment.
Now take a large bowl, stir together both the flour, sugar, salt, baking soda, and baking powder. Now gradually mixed them well.
Make a smooth well in the dry ingredients and whisk the buttermilk with the egg, and stir into the dry ingredients. Now stir together well until get blended properly, but make sure some lumps will remain in it and made a dough.
So take the dough out onto a floured board and knead for about 10 times, or until all get hold together finely. Just sprinkle some time to time to not get dough so fluffy and wetly.
Slowly shift the dough into a large ball and place iton the prepared baking tray. Don’t forget to cut a deep cross in the top.
Place the tray in the preheated pan and cover itagain. Let the heat medium for about 5 minutes then turn it at completely lowheat.
Bake the bread for approximately 60 minutes. Also, dosome checks by just insert a cake tester or simply toothpick until it comes out clean.
Now take out the bread from the oven, and cool it on a rack. Enjoy warm or at room temperature of your own choice.

Recipe Notes

You can easily store it as a well-wrapped, for the next couple of days at room temperature.
Also, freeze for longer in the freezer but store in an air-tight container as making slice or even the whole loaf for up to 3 months.
All-purpose flour and whole wheat flour will make a moist more loaf with fine crumbs.
To avoid half-done bread issue baked, make sure to flatten the leaf to about 2 inches and the diameter will be about 8 inches around. So your dough rises better.
Make sure your dough is not too wet or else cracks with get start appearing upon the surface.
For your taste purpose, you can also add some ground flax seeds/honey or other ingredients of your choice but be sure to add honey always with the wet ingredients before blending.
If you don’t have buttermilk, no worry as quickly make from whole milk or 2% milk. Add 1 tbsp of freshly squeezed lemon juice or distilled the white vinegar to 1 cup of milk. Now let just sit at room temperature for 5-10 minutes to curdle. This recipe calls for 1 ½ cup buttermilk, so use 1 tsp plus 2 tsp in 1 and ½ cups of milk.