Irish Brown Soda Bread

A variation on the traditional white soda bread. This version is made with whole
wheat flour, molasses, and stout. The crumb is soft, chewy, and deeply flavored.
This makes great toast for breakfast, or a unique edition to a St. Patrick's Day
celebration.

Servings: 1 loaf

Author:

Prep Time
5 minutes

Cook Time
1 hour, 30 minutes

Course:

Cuisine:

Irish

Keywords:

Irish Food Irish soda bread St. Patrick’s Day food St. Patrick’s Day Bread with molasses and stout Brown soda bread

🧂 Ingredients

500 g whole wheat bread flour

4¼ cups
200 g white bread flour

1⅔ cup
2 tsp salt
1½ tsp baking soda
425 ml buttermilk

1¾ cup
2 eggs
100 g molasses (or treacle)

⅓ cup
100 ml stout beer (like Guinness)

½ cup
rolled oats

for garnish

Instructions

1 In a large bowl, whisk together the flours, salt, and baking soda, and then set
aside.
2 In a separate bowl, whisk together the buttermilk, eggs, and molasses. Add that
into the dry ingredients, and stir everything together until a rough dough
forms.
3 Then add in the stout a little bit at a time until a wet dough forms. You want
the dough to be wet but not liquidy like pancake batter. You may add the full
amount of stout or only part of it. It just depends on how much liquid your
flour absorbs.
4 Pour the dough into a loaf pan that has been greased and floured. Using a
spatula, smooth the dough in the pan, so no large air pockets form while baking.
You can leave the bread as is or sprinkle rolled oats on top for an attractive
added touch. Gently press the oats into the top of the bread so that they adhere
to the loaf during baking.
5 Bake the bread in a 265℉ / 130℃ pre-heated oven for 1 hour and 30 minutes to 1
hour and 45 minutes. The internal temperature of your bread should be at least
185℉ / 85℃ before removing it from the oven.
6 Let the loaf cool in the pan for 10 minutes, and then pop it out of the pan and
let it cool on a rack completely before slicing into it.