Many of you followed along on my Instagram account this past week as I traveled around Ireland with my husband and our oldest son. It was our first time visiting and it was as enchanting as every movie makes it out to be! We ate at lots of pubs and restaurants and most of them served Irish brown soda bread, made with whole wheat, which they call simply, brown bread. It brought me back to this recipe I shared several years ago for traditional brown bread, a recipe I got from an Irish friend of mine, Laura. Laura moved to my town in elementary school and her bright red hair and Irish accent completely wow’d me- and everyone else! I hadn’t made this recipe in years and whipped up a batch the day after we got home from our trip. It’s not like sandwich bread, it’s more of an almost biscuit-like texture; super soft and tender, and best on the first day it’s made. We love it along side a bowl of soup, stew, or salad. The best thing about brown soda bread is that it’s so quick and easy to make! No yeast involved, just stir and dump the ingredients and you have soft, tender bread in a matter of minutes.
This bread utilizes a mix of whole wheat flour and white flour. Whisk it together with a little salt, sugar, and baking soda.
This bread has both butter and oil it in. The butter is crumbled into this flour mixture. The easiest way to do this part is to take a cold stick of butter straight from the fridge and grate it with a cheese grater. Then take your fingers and toss it in the flour, rubbing in between your finger tips to crumble it up.
A super quick and easy whole wheat bread that requires no yeast!
2 3/4 cups whole wheat flour
1 cup all purpose flour
1 1/4 teaspoons salt
1 1/4 teaspoons baking soda
2 teaspoons sugar
4 tablespoons cold butter
2 cups buttermilk
1/4 cup vegetable oil
Freeform Instructions: Move the dough to a generously floured surface. The dough will be quite wet. Use flour to avoid sticking and Lightly knead the dough a few times and then form into a round ball. Place on prepared baking sheet. Use a sharp knife to cut a cross into the top of the loaf in an x shape. Brush the top with about 1 tablespoon buttermilk or milk, and sprinkle 1-2 teaspoons sugar over the top.