Best Four Provinces Brown Soda Bread Recipes

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IRISH BROWN SODA BREAD



Irish Brown Soda Bread image

This is an easy Irish soda bread recipe with a 5-minute preparation and no kneading skills required! This yeast-free dough is perfect for beginner bakers and busy families!

Provided by Julia

Categories     Bread

Time 35m

Number Of Ingredients 6

2 cups All-Purpose Flour ((260 grams))
2 cups Wholemeal Flour ((260 grams))
1 teaspoon Salt
1 teaspoon Baking Soda
2 cups Buttermilk (, see note 1)
1 Small Egg (for brushing)

Steps:

  • Preheat oven to 400° Fahrenheit (200° Celsius).
  • In a large mixing bowl, combine both flours, salt and baking soda and give everything a good mix until well combined.
  • Pour in buttermilk and mix with a wooden spoon until the flour has absorbed all the liquid. Now, use your hands to form a dough. You can do this either in the bowl or by transferring the dough onto a floured worktop (if the dough is thicker, you might need to knead it to come together 2 or 3 times).
  • Transfer the loaf onto a baking sheet lined with baking parchment and brush with egg wash (beaten egg).
  • Bake in a preheated oven at 400° Fahrenheit (200° Celsius) for 30 minutes or until the bread is golden brown on top and the bottom is hard (brown as well).
  • When ready, take it out and let it cool down before slicing.

Nutrition Facts : ServingSize 1 slice, Calories 174 kcal, Carbohydrate 32 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 333 mg, Fiber 3 g, Sugar 2 g

BROWN SODA BREAD WITH OATS



Brown Soda Bread With Oats image

For years I've been trying to make a moist soda bread loaf like the kind I love to eat when I'm in Ireland. Finally I've achieved it with this recipe, which is adapted from Bon Appétit's recipe for Fallon & Byrne Soda Bread (Fallon & Byrne is a restaurant in Dublin). The bread is a whole-wheat loaf with both rolled and steel-cut (pinhead) oats, and does not have the hard crust that round soda breads can have. One reason is that the moist dough is baked at a lower temperature than free-form soda bread.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, side dish

Time 1h

Yield 1 loaf, about 12 slices

Number Of Ingredients 9

Soft butter for the bread pan
125 grams (approximately 1 cup) whole-wheat flour
62 grams (approximately 1/2 cup) unbleached all-purpose or bread flour
25 grams (2 rounded tablespoons) steel-cut oats, either regular or quick-cooking
40 grams (approximately 1/3 cup) rolled oats
8 grams (approximately 2 teaspoons, tightly packed) brown sugar
3.5 grams (1/2 teaspoon) salt
10 grams (2 teaspoons) baking soda, sifted
290 grams (approximately 1 1/4 cups) buttermilk

Steps:

  • Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
  • In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
  • Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
  • Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams

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