Brown Irish Soda Bread with Molasses
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Loading... - Mason Owen
- 27 May 2022
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Absolutely wonderful with a bowl of Potato Leek Soup. But honestly, in my opinion, any bowl of soup can stand a thick slice of warm-from-the-oven brown soda bread.
Plus, this soda bread with molasses is a bit healthier.
This recipe isn’t, however, the more common Traditional Brown Irish Soda Bread which, I absolutely love. It’s based on an 1836 authentic recipe and has only 4 ingredients.
If you’re looking for a white soda bread with raisins recipe, you will love our Irish Soda Bread with Buttermilk and Raisins. It’s a slightly sweeter version of soda bread.
But somewhere in between lays this Brown Irish Soda Bread with Molasses and becomes a perfect blending of the two. It’s utterly delicious, and fast becoming one my favorites — all year long.
What is Irish Soda Bread?
Distinctly Irish, soda bread is made with flour, often buttermilk and baking soda. It contains no yeast, requires no proofing, no rising, and very little if any kneading.
Traditionally baked over an open fire, Irish soda bread is often served with sweet Irish butter and jam. Perfect toasted for breakfast, with soups and stews, like our Irish Stew: an Ancient and Hearty Dish or the Traditional Irish Lamb Stew.
But I also couldn’t imagine a meal of Shepherd’s Pie or Corned Beef and Cabbage without it either.
This versatile bread can also be seen on an Irish teatime table.
Why is there a cross on Irish Soda Bread?
Before baking soda bread, a cross is etched into the top of the dough with a sharp knife. The reason is traditional, it’s symbolic, and it’s also practical too.
Traditionally, bakers would etch a cross in the top of the Irish Soda Bread as a mark of blessing. The Lord’s Prayer says, “and give us this day our daily bread.”
Some also prick each of the four quadrants with the knife to, they say, let the fairies out.
And practically, creating a cross on the top of the bread allows the thicker parts of the bread to bake evenly.
Tips on Making Brown Irish Soda Bread with Molasses
Handle the dough as little as possible to keep it soft and moist.
Do not knead this bread the same way you knead yeast breads, like our 100% Whole Wheat Bread. Handle it with care to keep it soft.
My Irish grandmothers always let the bread cool with a tea towel over the top to keep the crust soft.
Once the dough is formed, bake immediately so the buttermilk and baking soda can together work its magic and create a delicious soda bread.
Yield: 1 LOAF
Prep time: 10 MINUTES
Cook time: 45 MINUTES
Total time: 55 MINUTES
Ingredients
2 cups whole wheat flour
2 cups all-purpose flour
4 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons cold butter, cubed
1 ½ cups buttermilk
1 large egg
2 tablespoons molasses
2/3 cup raisins or currants
Instructions
Preheat the oven to 400 degrees and coat a 10-inch cast-iron skillet with butter or cooking spray. See options for baking pans in the Notes below.
In a large bowl, combine flours, sugar, baking soda, salt, and baking powder.
In a separate bowl or measuring cup, whisk together the buttermilk, egg and molasses.
Cut in the cubed butter to the flour mixture using your fingers, a pastry cutter, or a fork. Continue working until the butter is about the size of peas. Stir in the raisins and make a well in the center of the flour. Pour the buttermilk and egg mixture into the well.
Gently mix in the buttermilk until a shaggy dough is formed and it begins to come together. Transfer the dough to a lightly floured surface. With floured hands, knead the dough gently until you can form a ball. and gently knead until most of the flour is moistened. Add additional buttermilk if needed or if the dough is too sticky, work in a bit more flour. Read More…
