Irish Brown Soda Bread

Galway County Galway County
Irish Brown Bread Irish Brown Bread

Emily Breakfast

One of our fondest food memories of Ireland is the deliciously dense and nutty Irish Brown Bread. It is served with every soup and stew, placed on your table at dinner, and toasted with breakfast. It’s so delicious slathered with butter, with butter and some old Irish cheddar (our favourite car snack) and toasted with jam. We bought a few loaves at Griffin’s Bakery in Galway, were given a loaf by the host of the Vanilla Pod in Killarney, and really liked both the white and brown varieties offered at The Earl’s Court Hotel in Killarney for breakfast.

Upon arriving home, I was eager to try to recreate it. I found an  Irish Brown Bread recipe,  and modified it slightly by adding molasses instead of sugar, added ground flaxseed… to try to make it a little darker. It’s so fast and easy to make, no yeast or rising required. Everyone should know how to throw this together, it will come in handy when you are out of bread – especially at the cottage, for example, where you don’t necessarily feel like running out to the store. It tastes good the first day, even better the second and will last, well wrapped, for 4 or 5 days.

Irish Brown Bread

makes 1 loaf

2 cups whole wheat flour

2 cups all purpose flour

1/2 cup ground flaxseed

2 tsp salt

1 tsp baking soda

1/2 tsp cream of tartar

2 tsp molasses

1/2 cup olive oil

1  1/2 cup buttermilk

Preheat oven to 400 F.  Prepare pan – a 9 or 10 inch round, and I place that on a baking sheet.

Mix together flours, flaxseed, salt, cream of tartar and baking soda.  In large measuring cup, combine buttermilk, molasses and olive oil. Make well in center of flour mixture and pour in wet ingredients. Stir to combine, then knead briefly until smooth. Place into a 9 inch round baking pan or a 9 x 5 inch loaf pan. Bake 30-40 mins, until it sounds hollow when tapped. This bread is good the first day, but tastes even better the second, and will keep, well wrapped for 4 or 5 days.

Irish brown bread with cream of celery and apple soup