IRISH BROWN SODA BREAD
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
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
TRADITIONAL BROWN SODA BREAD
This is a delicious, easy and very healthy bread.
Provided by Bord Bia
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to Gas Mark 6, 200°C (400°F). Mix the flour, bread soda and salt together in a bowl. Combine the egg with the buttermilk and honey then mix into the flour. Add a little more buttermilk if the mixture is dry - it should be a soft dough. Pour the dough into a lightly oiled loaf tin. Sprinkle the sesame seeds or porridge oats over the top of the loaf if using. Bake for 45-50 minutes. To know when it is cooked simply tap the bottom of the loaf - it will sound hollow when it is fully cooked. Remove from the tin and wrap in a clean tea towel while cooling. This will keep the crust soft.
Nutrition Facts : Calories 180 kcal, Fat 1.5g, Protein 7.2g
TRADITIONAL IRISH BROWN SODA BREAD
Unlike many of the recipes here, none of the soda bread that I have ever eaten in Ireland was sweet or contained sugar, so here is a recipe for a traditional soda bread from Keith Floyd. This is great with Irish Stew but also a handy recipe to have in reserve for the times that you run out of bread and can't face going to the shops. Do feel free to substiute buttermilk for the sour milk in this recipe.
Provided by Kate in Katoomba
Categories Quick Breads
Time 35m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Mix the dry ingredients very well.
- Moisten with the sour milk to form a soft dough.
- Knead lightly.
- Form into a round, mark with a cross, place on a tin and bake for 30-45 minutes in the oven at 220°C.
BROWN IRISH SODA BREAD
Make and share this Brown Irish Soda Bread recipe from Food.com.
Provided by mrose75
Categories Breads
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl combine flour, baking powder, baking soda, and 1/4 t. salt.
- Cut in butter.
- Combine 1 egg and buttermilk and add to flour mixture; stir till just moistened.
- On a lightly floured surface, knead gently for 12 strokes.
- On a greased baking sheet, shape dough into a 6-in. round loaf.
- Cut a 4-in. cross, 1/4-in. deep, on the top.
- Brush with one beaten egg.
- Bake for 35 minute in a 375 degree oven.
- Cool on rack.
BROWN SODA BREAD WITH OATS
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
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
BROWN BUTTER SODA BREAD
Categories Bread Milk/Cream Herb Breakfast Brunch Bake Oat Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.
- Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
- Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
- Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.
- Baker's Wisdom:
- You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.
BROWN SODA BREAD
Categories Bread Breakfast Bake Vegetarian St. Patrick's Day Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Butter 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form soft dough. Transfer dough to prepared loaf pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out onto rack. Turn right side up and cool on rack.
IRISH BROWN SODA BREAD
When baking soda was introduced in the early 19th century, Irish home cooks adopted the product almost immediately. With soda, a loaf of bread could be ready in as little as one hour, as opposed to using yeast or sourdough starters, which require rising time. The recipe is a slight adaptation of one by the Irish cookbook author Rachel Allen. It is most delicious freshly baked, and best toasted the next day.
Provided by David Tanis
Categories breads, side dish
Time 1h
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, salt and baking soda. Use your fingertips to work the butter into the flour mixture.
- In a small bowl, beat the egg and buttermilk together. Add the egg mixture to the flour mixture and stir to combine with a wooden spoon. Dough should be soft but not sticky; add a bit more all-purpose flour if necessary.
- Put dough on a lightly floured board and knead together gently, just enough to form a round loaf. Place on a parchment-lined baking sheet and cut a deep cross on top.
- Bake for 15 minutes, then turn heat to 400 degrees and bake for 30 minutes more, until nicely browned. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Remove from baking sheet and cool on a rack. Let cool to room temperature before slicing, if possible.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 290 milligrams, Sugar 3 grams, TransFat 0 grams
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- Coat a 9 x 5–inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray.
- Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.
- Spoon the mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment; slice bread into 12 slices.
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