My Mum’s Irish Brown Soda Bread is a hearty, traditional loaf made with just 7 ingredients and ready in an hour—perfect for tea or breakfast.
- 1 ¾ cups (9 oz/260 g) whole wheat flour (fine ground)
- 1 ¾ cups (9 oz/260 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons (1 oz/28 g) cold butter, cubed
- 1 large egg, at room temperature
- 1 ⅔ cups (13 fl oz/400 ml) buttermilk*
- 1 tablespoon rolled oats
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Preheat the oven to 425°F (215°C). Line a baking tray with parchment paper and set aside.
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Mix together the flours, baking soda and salt in a large bowl. Add the butter and rub it into the flour mixture with your fingertips until it resembles course bread crumbs.
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In a separate jug, whisk the egg and buttermilk together.
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Make a well in the center of the dry ingredients and pour in the liquid.
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Using an open hand, bring the flour and liquid together to a loose dough. The dough should be quite soft and a bit sticky. If your dough is a little dry then add a splash more buttermilk.
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Turn the dough onto a floured work surface and gently bring the dough together in a ball. Flatten it into an 7-inch round, about 1 inches thick.
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Place on the baking sheet and score the bread by blessing it with a deep cross on top (see video). Poke a hole in the 4 corners of the bread to release the fairies and stop them from cursing your beautiful bread.
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Glaze the bread with the leftover bit of buttermilk in your jug and scatter the rolled oats on top.
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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.
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Once cooled, slice the bread and enjoy with butter. Store leftovers covered at room temperature for up to 3 days.
Watch the Recipe Video!
- Store your whole wheat flour in the freezer to keep it fresh. The oils in the flour can turn rancid over time, so freezing it is key.
- Use a large enough bowl. You want to have ample space to mix your dough, as this will reduce the chances of you over-mixing and toughening your bread.
- Always level your teaspoon of baking soda before using. Using the proper amount of baking soda is crucial, and it will make or break your bread.
- Too much baking soda will tint your bread green! Seriously, it gives your bread a greenish hue on the inside.
- Using too much baking soda can also give your bread a very acidic taste, which can be quite unpleasant.
- Using buttermilk in this recipe is a must-do. The main reason is that the buttermilk reacts chemically with the baking soda to make the bread rise. Additionally, the buttermilk adds a lovely flavor to your bread. (Some people worry about tasting the acid from the buttermilk, but once it’s baked, you can’t taste it at all.)
- No buttermilk? No problem! Make your own with our Homemade Buttermilk Substitute recipe.
- Don't open the oven door while baking. Keeping the oven door shut will help create a beautiful, crispy crust. I know how tempting it is, but believe me, you don't have to peek—your bread won’t burn if you follow the recipe.