Print

Molasses Brown Soda Bread Recipe

Print Recipe

★★★★★

4.9 from 122 reviews

This Molasses Brown Soda Bread is a hearty, rustic bread combining all-purpose and whole wheat flours with wholesome wheat germ and sweet molasses. Quick and easy to make, it leverages baking soda as a leavening agent for a tender crumb without the need for yeast or long rising times. The slight sweetness from molasses and the tender crust make this bread perfect for breakfast or afternoon tea.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 ½ cup (375 ml) buttermilk (see note)
  • 3 tbsp (45 ml) molasses
  • 2 tbsp (28 g) butter, melted

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C) to ensure it reaches the correct temperature for baking the soda bread.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, molasses, and melted butter together until the mixture is smooth.
  4. Form the Dough: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid over-mixing to keep the bread tender.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface. Knead just twice to bring it into a smooth ball. Do not over-knead. Pat the dough into a 7-inch diameter circle.
  6. Prepare for Baking: Lightly flour a baking sheet and transfer the dough onto it. Dust the top lightly with more flour. Using a sharp knife, score a deep cross about ½ inch deep into the top of the dough to help it expand while baking.
  7. Bake the Bread: Place the baking sheet in the oven and bake at 425°F for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes until the bread sounds hollow when tapped on the bottom.
  8. Cool the Bread: Remove the bread from the oven and wrap it immediately in a clean tea towel while still warm. Let it cool this way so the steam softens the crust for a tender finish.

Notes

  • Use freshly made or store-bought buttermilk. If you don’t have buttermilk, make a substitute by adding 1 ½ tbsp lemon juice or white vinegar to 1 ½ cups of milk; let it sit for 5 minutes before using.
  • Do not over-knead the dough as this will make the bread tough rather than light and tender.
  • The molasses adds a subtle sweetness and rich flavor; use unsulphured molasses for best taste.
  • Wrapping the bread in a tea towel after baking helps soften the crust with retained steam.
  • To test doneness, the bread should sound hollow when tapped on the bottom.

Keywords: soda bread, molasses bread, whole wheat bread, quick bread, Irish bread, rustic bread, no yeast bread

Find it online: https://kitchenbyrita.com/molasses-brown-soda-bread-recipe/