Name: Molasses Brown Soda Bread Recipe
Prep time: 15 min
Cook time: 45 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

This Molasses Brown Soda Bread is a hearty, wholesome loaf with a subtle sweetness from molasses and a nutty texture from whole wheat and wheat germ. It’s quick to make since it doesn’t require yeast or rising time, making it perfect for a cozy homemade bread any day of the week.

A large round loaf of bread with a rough, cracked crust covered lightly with white flour sits on a thick, round wooden board with bark edges. The bread has deep golden brown tones with darker burnt spots and visible texture showing its chewy inside. The background is dark with autumn leaves, pinecones, and bare branches adding a rustic feeling. The bread is centered in the image on a dark wooden table. 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 these dry ingredients together until evenly mixed.
Step 2: In a separate bowl, whisk together the buttermilk, molasses, and melted butter. Pour this wet mixture into the dry ingredients and stir just until combined, forming a sticky dough.
Step 3: Lightly flour a clean surface and turn the dough out onto it. Gently bring the dough together and knead only a couple of times to make a cohesive ball—overkneading can make the bread tough. Shape the dough into a smooth ball, then pat it into a 7-inch circle.
Step 4: Lightly flour a baking sheet and place the dough on it. Dust the top of the dough with a little flour. Using a sharp knife, score a deep cross about ½ inch deep on the top of the dough to help it bake evenly.
Step 5: Bake in the preheated oven for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
Step 6: Remove the bread from the oven and wrap it in a clean tea towel to cool. This traps steam and softens the crust slightly. Let cool before slicing and serving.

Tips & Variations

For a dairy-free version, substitute the buttermilk with a mixture of plant-based milk and a tablespoon of vinegar or lemon juice to mimic acidity.
Add seeds like sunflower or pumpkin seeds to the dough for extra texture and flavor.
If you like a sweeter bread, increase the molasses by a tablespoon or drizzle honey on warm slices.

Storage

Store the bread wrapped in a clean tea towel or in a paper bag at room temperature for up to 2 days to maintain its crusty exterior. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature, then warm in the oven at 350°F (175°C) for 10 minutes to refresh the crust.

How to Serve

The image shows two thick slices of brown bread on a round wooden board with bark on the edges, placed on a white marbled surface. The slice in the front is spread with melted white butter, with one bite taken out of it, revealing the soft texture inside. Behind it, a whole piece of brown bread block is visible, showing its rough, grainy crust and soft crumb. In the background, there are autumn leaves and pine cones, giving a cozy, rustic feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour only for this bread?

Yes, you can use only all-purpose flour if you don’t have whole wheat flour, but the bread will be less hearty and have a lighter flavor and texture.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, mix 1 ½ cups of milk with 1 ½ tablespoons of lemon juice or vinegar. Let it sit for 5–10 minutes to curdle before using.