Description
This Indulgent Molasses Brown Soda Bread combines the wholesome goodness of whole wheat and all-purpose flours with rich molasses to create a hearty, slightly sweet quick bread. Made with baking soda instead of yeast, this easy-to-make, rustic loaf delivers a moist crumb and deeply satisfying flavor. Perfect for breakfast or as an accompaniment to soups and stews.
Ingredients
Dry Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon brown sugar
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup molasses
- 1/4 cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the bread.
- Mix Dry Ingredients: In a large bowl, combine 2 cups of whole wheat flour, 1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon brown sugar. Stir well to distribute all ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together 1 cup buttermilk, 1/2 cup molasses, and 1/4 cup melted butter until thoroughly mixed.
- Mix Wet and Dry: Pour the wet mixture into the dry ingredients. Gently mix until just combined without overmixing to maintain the bread’s tenderness.
- Knead and Shape: Turn the dough onto a floured surface. Knead lightly for about one minute, then shape it into a round loaf suitable for baking.
- Score and Bake: Transfer the loaf to a baking sheet. Score the top with a knife to allow steam to escape while baking. Place in the oven and bake for 40-45 minutes, or until the bread sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing to ensure proper texture and easier slicing.
Notes
- Do not overmix the dough; it should be combined enough to hold together but still slightly lumpy for a tender crumb.
- Use room temperature buttermilk for best results.
- The molasses gives a rich flavor and color; use unsulphured molasses for a sweeter taste.
- Scoring the top helps prevent cracking and controls where the bread expands in the oven.
- Store the bread wrapped at room temperature for up to 3 days or freeze slices for longer storage.
