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Molasses Brown Soda Bread Recipe

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★★★★★

4.5 from 94 reviews

This Molasses Brown Soda Bread is a hearty and wholesome quick bread combining the nuttiness of whole wheat flour with the rich sweetness of molasses. Made without yeast, it uses baking soda as a leavening agent to create a dense yet tender loaf with a beautifully crisp crust. Ideal for a comforting snack or alongside soups and stews, this bread balances sweetness and earthiness in every bite.

Ingredients

Scale

Dry 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

Wet Ingredients

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

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the soda bread.
  2. Combine Dry Ingredients: In a large mixing bowl, stir together all-purpose flour, whole wheat flour, wheat germ, baking soda, and salt until evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, molasses, and melted butter until fully combined.
  4. Form the Dough: Pour the wet mixture into the dry ingredients and stir until just combined, forming a rough dough.
  5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it gently just a couple of times to bring it into a smooth ball. Avoid over-kneading to keep the texture tender.
  6. Shape the Bread: Pat the dough ball into a flat circle about 7 inches (18 cm) in diameter.
  7. Prepare for Baking: Lightly flour a baking sheet and transfer the dough circle onto it. Dust the top of the dough with flour.
  8. Score the Dough: Using a sharp knife, score a deep cross about ½ inch (1.3 cm) into the top of the dough to help it bake evenly.
  9. Bake First Stage: Bake the bread at 425°F (220°C) for 15 minutes to develop a crust.
  10. Bake Second Stage: Reduce the oven temperature to 375°F (190°C) and bake for an additional 30 to 35 minutes until the bread is fully cooked and sounds hollow when tapped on the bottom.
  11. Cool the Bread: Remove the bread from the oven and wrap it in a clean tea towel. Let it cool—this steam will soften the crust to the perfect texture.
  12. Enjoy: Slice and serve your molasses brown soda bread fresh with butter or as a side to your favorite meals.

Notes

  • Use fresh buttermilk for best results; alternatively, make your own by adding 1 tbsp lemon juice or vinegar to 1 ½ cups milk and letting it sit for 5 minutes.
  • Do not over-knead the dough to prevent a tough bread texture; gentle handling preserves tenderness.
  • The scoring cross not only helps the bread to rise evenly but is a traditional marking believed to bless the bread and keep evil away.
  • Wrapping the bread in a tea towel while cooling softens the crust, giving a pleasant texture without losing the characteristic rye-like crust.
  • Store the bread wrapped in a cloth or paper bag at room temperature for up to 2 days; it also freezes well for longer storage.

Keywords: molasses brown soda bread, Irish soda bread, quick bread, whole wheat bread, molasses bread, no yeast bread, homemade bread

Find it online: https://leofoster.com/molasses-brown-soda-bread-recipe/