Name: Molasses Brown Soda Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Irish
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; 1 ½ cup (375 ml) buttermilk; 3 tbsp (45 ml) molasses; 2 tbsp (28 g) butter, melted

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Introduction

Molasses Brown Soda Bread is a hearty, slightly sweet loaf that combines the richness of molasses with wholesome whole wheat flour and wheat germ. This quick bread is perfect for a cozy breakfast or alongside soups and stews.

A large round loaf of bread with a rough, cracked surface dusted lightly with white flour sits on a circular wooden board with bark edges. The bread has three deep, uneven cuts on top showing a dense, golden-brown crumb inside with a coarse texture. Around the board, there are brown pine cones and dark orange autumn leaves on a dark wooden table with a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the all-purpose flour, whole wheat flour, wheat germ, baking soda, and salt. Stir well to blend the dry ingredients evenly.
Step 2: In a separate bowl, whisk together the buttermilk, molasses, and melted butter until smooth.
Step 3: Pour the wet ingredients into the dry mixture and stir until just combined, forming a dough.
Step 4: Turn the dough onto a lightly floured surface and gently bring it together. Knead only a couple of times to create a smooth ball—avoid over-kneading.
Step 5: Shape the dough into a ball and gently pat it out into a 7-inch (18 cm) circle.
Step 6: Lightly flour a baking sheet and transfer the dough onto it. Dust the top with a little extra flour.
Step 7: Use a sharp knife to score a deep cross about ½ inch (1.3 cm) into the surface of the dough. This helps the bread bake evenly.
Step 8: Bake in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C). Continue baking for another 30 to 35 minutes until the loaf is fully cooked and sounds hollow when tapped on the bottom.
Step 9: Remove the bread from the oven and immediately wrap it in a clean tea towel to cool. The steam will soften the crust for a tender finish. Enjoy!

Tips & Variations

Substitute the molasses with honey or maple syrup for a different but still rich sweetness.
For a nuttier texture, add a handful of chopped walnuts or seeds into the dough before baking.
If you don’t have wheat germ, you can omit it or replace with oat bran for added fiber.

Storage

Store any leftover soda bread wrapped tightly in a tea towel or in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze the bread. Reheat slices in a toaster or oven to refresh.

How to Serve

A rustic round loaf of dark brown bread with a slightly cracked crust sits on a round wooden board with bark edges. One thick slice is cut and laid flat in front of the loaf and is spread unevenly with creamy white butter, contrasting with the rough texture of the bread. The background includes dark brown pinecones, autumn leaves, and a black candle holder with a melting beige candle, all placed on a dark wooden surface. The scene has warm lighting that highlights the bread’s texture and butter’s softness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or white vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Why do I score a cross on the bread before baking?

Scoring the dough allows steam to escape and helps the bread expand properly during baking, preventing cracks and giving it its traditional appearance.