Recipes Bread + Dough Soda Bread Irish Brown Soda Bread 2.0 (47) Add your rating & review A trip to Ballymaloe Cookery School in Ireland inspired Susie Tompkins Buell to make this dense and hearty soda bread. It's perfect used in a sandwich with fromage blanc, smoked salmon, watercress and thinly sliced red onion. More Brunch Ideas By The Food & Wine Test Kitchen Updated on March 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Bree Hester Yield: 1 9-inch round loaf Ingredients 2 1/2 cups all-purpose flour 2 1/4 cups whole wheat flour 3/4 cup rolled oats 1 tablespoon baking powder 2 teaspoons sugar 2 teaspoons salt 3/4 teaspoon baking soda 1 3/4 cups to 2 cups buttermilk 6 tablespoons unsalted butter, melted and cooled Directions Preheat the oven to 350°. In a medium bowl, whisk the all-purpose flour with the whole wheat flour, rolled oats, baking powder, sugar, salt and baking soda. Add 1 3/4 cups buttermilk and cooled butter and stir with a wooden spoon until the dough is well combined. If the dough is still dry and crumbly, gradually add up to another 1/4 cup of buttermilk until it comes together into a shaggy dough. Turn the dough out onto a lightly floured surface and knead it 10 times. Shape the dough into a 9-inch round loaf and transfer to a baking sheet. Slash an X about 1/4 inch deep in the top of the bread. Bake for about 1 hour, or until the bread is golden and the bottom sounds hollow when lightly tapped. Transfer the soda bread to a wire rack and let cool completely. Make Ahead The bread can be made up to 1 day ahead. Rate it Print