Name: Molasses Brown Soda Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Irish
Ingredients: 2 ½ cups (300 g) all-purpose flour, plus extra for dusting; 1 ¾ cups (210 g) whole wheat flour; ¼ cup (20 g) wheat germ; 1 ½ tsp (9 g) baking soda; 1 tsp (6 g) salt; 1 ½ cup (375 ml) buttermilk (see note); 3 tbsp (45 ml) molasses; 2 tbsp (28 g) butter, melted

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Introduction

Molasses Brown Soda Bread is a hearty, slightly sweet bread with a tender crumb and a rich molasses flavor. This quick bread requires no yeast, making it perfect for home bakers who want a wholesome loaf in less time. It’s a comforting treat ideal for sandwiches or alongside soups.

A round loaf of dark brown bread with a rough, crusty texture sits on a thick wooden slab with bark edges. The bread's surface is dusted with white flour and has deep, uneven cracks showing a softer, airy inside. Around the bread are pine cones and orange autumn leaves, all set on a dark wooden table with a white marbled texture in the background, creating a warm, rustic atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (300 g) all-purpose flour, plus extra for dusting
1 ¾ cups (210 g) whole wheat flour

¼ cup (20 g) wheat germ
1 ½ tsp (9 g) baking soda

1 tsp (6 g) salt
1 ½ cup (375 ml) buttermilk

3 tbsp (45 ml) molasses
2 tbsp (28 g) butter, melted

Instructions

Step 1: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the all-purpose flour, whole wheat flour, wheat germ, baking soda, and salt. Stir these dry ingredients together until evenly mixed.

Step 2: In a separate bowl, whisk the buttermilk, molasses, and melted butter until smooth. Pour this wet mixture into the dry ingredients and stir until just combined into a soft dough.
Step 3: Turn the dough out onto a lightly floured surface. Gently bring the dough together and knead it only a few times until it forms a smooth ball. Avoid over-kneading to keep the bread tender.
Step 4: Shape the dough into a ball, then pat it into a 7-inch (18 cm) circle. Lightly flour a baking sheet and transfer the dough onto it.

Step 5: Dust the top of the dough with a little more flour. Using a sharp knife, score a deep cross about ½ inch (1.3 cm) into the top of the dough. This helps the bread expand while baking.
Step 6: Bake the bread for 15 minutes at 425°F (220°C). Then reduce the oven temperature to 375°F (190°C) and continue baking for another 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
Step 7: Remove the bread from the oven and wrap it in a clean tea towel to cool. The trapped steam will soften the crust, giving you a moist interior with a tender outside.

Tips & Variations

For a more tender crumb, substitute half the whole wheat flour with rolled oats or add a tablespoon of honey for extra sweetness.
Using freshly sifted flour and properly measuring your ingredients ensures the best texture.
If you don’t have buttermilk, stir 1 ½ tablespoons of lemon juice or vinegar into 1 ½ cup of milk and let it sit for 5 minutes before using.

Storage

Store the Molasses Brown Soda Bread wrapped in a tea towel or in a paper bag at room temperature for up to 2 days. For longer storage, slice and freeze the bread in an airtight container for up to 3 months. Reheat slices in a toaster or oven to restore freshness before serving.

How to Serve

A loaf of brown whole grain bread is placed on a round wooden board with bark around the edge. One slice is cut and lies flat on the board, spread with a thick, creamy layer of pale yellow butter that has a slightly uneven texture. The bread's crust is rough and golden brown, with a soft, dense interior. In the background, there are autumn-themed decorations including pine cones, dry leaves, and a dark candle holder with a lit candle, all set against a neutral-toned backdrop. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk alone won’t react the same way with baking soda. For best results, make a buttermilk substitute by adding 1 ½ tablespoons of vinegar or lemon juice to 1 ½ cups of milk and letting it sit for 5 minutes.

Why is it important not to over-knead soda bread dough?

Over-kneading develops gluten unnecessarily and can make the bread dense and tough. Soda bread benefits from minimal kneading to keep it light and tender.