Irish Brown Bread

This recipe is a cousin to our family's Irish soda bread recipe.

I wanted to make an option with a larger ratio of whole wheat flour to white that still had a soft crumb, dense but not heavy.

It took me a few tries to arrive at this recipe that I think is amazing for everyday breakfast toast, to accompany soups and stews, or as a snack with a piece of cheese.

I added a little melted butter for moistness and extra richness.

It's really good in spite of its dense crumb and thick crust.

Why you should make brown bread

• Easy to make: it's a no-knead, no-yeast bread, so you know it comes together quickly.
• Texture: it's dense and heavy, with a coarse crumb. It has a crumbly texture that is perfect for spreading butter or jam.
• Flavor: the whole wheat flour gives brown soda bread a nutty, slightly sweet flavor. But not as sweet as the soda bread with raisins.
• Moisture: The addition of buttermilk and melted butter helps keep it moist and tender. The bread can be stored for several days without becoming dry.
• Health benefits: it's a healthier alternative to white bread as it is made with whole wheat flour which contains more fiber and nutrients.

Ingredients

Making this recipe takes six simple ingredients; they're all important.

• Baking soda: it’s called soda bread for a reason, which means this ingredient is essential to make the bread rise, so make sure it’s active and working. Arm & Hammer baking soda is a popular one. If in doubt, put a half teaspoon in a little water. It should foam or bubble immediately. If it doesn't, buy fresh, and don't use the old for baking.
• Buttermilk: is the acid ingredient that will counteract the metal flavor of the baking soda (a chemical reaction). If you use whole milk, the bread will rise, but the flavor will be more metallic. I did that years ago, and it was not good. What if you don't have buttermilk? You can buy buttermilk powder and prepare it as you need to. Or make homemade buttermilk (recipe in the Notes section of the recipe card at the end of this post).
• Whole wheat flour: make sure it's finely ground.
• Flour: all-purpose or bread flour can be used. Flour compositions vary worldwide, so sometimes I use cake flour and bread flour (about ¼ of the total) to give it a spongier texture. 
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Unsalted butter.

How to make Irish brown bread

Making this bread is very easy, and you only need a bowl and a wooden spoon.

Have all ingredients measured and ready and the oven turned on.

Dry ingredients: stir both flours in a large bowl. Sift salt and baking soda. It's important to sift the soda as it can be clumpy and won't dissolve during baking.

Add the buttermilk and melted butter all at once. Mix with a wooden spoon just until it's all moistened. Don't overmix or beat.

Dump the shaggy mass on a floured surface and sprinkle with extra whole wheat flour. Fold it onto itself a couple of times until you have a round loaf that holds together but is not smooth or firm. This is important. If you work the dough too much or add flour until it's firm, the bread will be hard.

Transfer the dough to a lightly floured baking sheet. Make a cross on top with a sharp knife. Don't make it too deep, about ¾ of an inch deep is fine.

Baking soda bread

• Oven temperature: ensure the oven is preheated at the recipe's specified temperature (high temperature). This is important because it needs that first heat boost to rise well.
• Color: it will bake to a beautiful golden brown. If the top is browning too quickly, cover it with aluminum foil and keep baking until it's done.
• When is the bread done? This traditional Irish soda bread needs to be fully baked inside, of course. So don't guide yourself only by the color of the crust, but carefully lift the center with a fork and check that there are no wet parts, similar to what I recommend when making a cobbler with a biscuit topping.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: remember that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.  
• Ingredients: don't substitute them; they are all necessary for the best results.
• Sift the baking soda: it tends to harden when stored, and you will probably find clumps when you measure it. Sifting before adding it to the flour will ensure it's well integrated. This is very important, so don't skip it.
• Overmixing the dough: Brown soda bread dough should only be mixed until the ingredients are just combined. Overmixing can lead to a tough, dense bread.
• Dough too dry or too wet: the texture of the dough is important for the success of your bread. If the dough is too dry, the bread may turn out crumbly and dense. If the dough is too wet, the bread may not rise properly and may have a gummy texture. You should be able to form a round loaf and make the top cut. If in doubt, always err on the side of a wetter than drier.
• Oven temperature: this bread needs to be baked at a high temperature (around 200-220°C) in the beginning to create a crusty exterior. If the oven temperature is too low, the bread may not rise properly and may be undercooked.
• Eat it the day it's baked: within the first hours if possible. I strongly recommend this. This no-yeast bread hardens quickly. If you want to freeze it, do so while still barely warm and wrap it well in plastic first and then in foil. I also recommend you slice it first to have individual toast whenever you want.
• Storing: keep it covered in the refrigerator for several days or frozen for a month. I recommend slicing it first if freezing it so you can take one slice at a time and not have to thaw the whole bread.

What makes Irish soda bread different?

Soda bread uses baking soda and buttermilk (acid) as leavening agents. Unlike traditional bread that relies on yeast to rise. It's a quick bread that requires no rising time before baking. The result is a rustic yet surprisingly tender crumb.

Is Irish brown bread good for you?

It is in the sense that it uses whole wheat flour (which contains minerals and nutrients) and has no sugar. It's better for you than bread made with only white flour.

What do you eat brown soda bread with?

This is a fantastic whole wheat bread to eat with butter at breakfast, as a snack with a slice of cheese, or with soups and stews if eaten during meals. It's a great complement to hearty dishes. And warm, freshly baked is always the best way.

How long does brown soda bread last?

It's best eaten the day it's baked, but can last for up to 3 days when stored properly in an airtight container at room temperature, or a week in the fridge. You can freeze it for several weeks, well wrapped and sliced.