Irish Brown Soda Bread
- Level: Easy
- Yield: One 8-inch round loaf Irish soda bread
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1749
- Total Fat
- 41
- Saturated Fat
- 23
- Carbohydrates
- 299
- Dietary Fiber
- 24
- Sugar
- 27
- Protein
- 56
- Cholesterol
- 97
- Sodium
- 1968
- Total: 55 min (plus cooling)
- Active: 20 min
Ingredients
1 1/2 cups all-purpose flour, plus more for dusting
1 1/2 cups whole-wheat flour
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
2 tablespoons cold unsalted butter, cut into small cubes
1 1/2 cups cold buttermilk, plus more for brushing
Rolled oats and sunflower seeds, for topping
Salted Irish butter, for serving
Directions
- Preheat the oven to 400˚ F. Sift the all-purpose flour, whole-wheat flour, sugar, salt and baking soda into a large bowl. Add the butter and rub it into the flour mixture with your fingers until there are no visible pieces.
- Make a well in the center and add the buttermilk. Stir the buttermilk into the flour mixture with a large spoon until just combined (it will be shaggy and a little sticky). Scrape out the dough onto a floured surface. Lightly flour the top of the dough, then use floured hands to gently pat and smooth the top and sides of the dough into a flat 6-inch round, about 1 1/2 inches tall. Be careful not to overwork the dough.
- Sprinkle an 8-inch cast-iron skillet or round cake pan with flour. Transfer the dough round to the skillet or pan. Using a knife, score a 1/2-inch-deep cross on top of the dough, edge to edge. Brush the top with buttermilk and sprinkle with oats and sunflower seeds.
- Bake until the bread is puffed and golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Loosen the sides with a paring knife; immediately remove the bread to a rack and let cool to room temperature, about 1 hour. Slice and serve with butter.