After noticing several of my facebook friends’ recent updates about Irish soda bread, and then seeing a recipe in a magazine for soda bread scones, I decided to attempt my own version of soda bread. Soda bread is a type of quick bread that uses baking soda instead of yeast for leavening, and buttermilk is often the only liquid in the recipe.
Adapted from this one on allrecipes.com, my recipe uses whole grain flour and is lightly sweetened with only molasses. Yum!
Abby’s Molasses Soda Bread (high altitude adjustments in parentheses)
3 c. whole grain flour (3 1/4 c.)
1 T. baking powder (2 tsp)
1 tsp. coarse salt
1 tsp. baking soda (scant tsp)
1 egg, lightly beaten
1/4 c. molasses
1 1/2 c. buttermilk (1 2/3 c.)
1/2 c. plain yogurt or sour cream
3 T. butter, melted
Preheat oven to 325 degrees F. Grease a 9×5 inch* loaf pan. Mix together first four ingredients. In separate bowl, blend egg, molasses, buttermilk, and yogurt; add to flour mixture and stir just until moistened. Mix in melted butter.
Pour mixture into pan; bake at 325 for 60-65 minutes. Cool on wire rack. Wrap tightly in foil until ready to serve.
*Be sure to use a 9×5 inch pan rather than 8×5…I used an 8×5 and ended up with some overflow on the floor of the oven. I don’t have a 9×5 pan, so next time I’ll set the loaf pan on a cookie sheet to contain the potential mess!
This bread is delicious straight out of the oven, but the flavor develops a little more after being wrapped in foil overnight. Try it and see what you think!