I love this bread. It is one of the easiest breads I've ever made and it comes out right every time. It is crusty on the outside and densely moist on the inside. I love the texture the whole wheat flour gives it. For those that think it is too wet it is supposed to be pretty wet and sticky when you turn it out. That is why you use a "well-floured" surface. You will add a small amount of flour to it as you shape it into the round (or oval as I usually do). The instructions for this recipe are very good (especially the "brown on top and sounds hollow when tapped").
Thanks for the recipe! We simple can not resist home baked bread warm from the oven. If you are looking to save a bit on your groceries like us you can print a coupon for 1 off any One Bob's Red Mills Flour at https://frugalharbor.com/. Thanks again for the recipe!
Tasty but needs to be altered a bit Really like the flavor and I always add currants or chopped raisins & put cornmeal on the bottom of bake pan. However it is very moist and the bake times are off. I don't think the initial 20 mins at 450 are accurate. Just made it following instructions for the 4th time and next time will only do 400 degrees for 30 mins. Pros: Good flavor quick to make Cons: All 3 times it was a little too gummy - check bake times
Wonderful Bread I made this for my St. Patrick's Day dinner of corned beef and cabbage and it was delicious. Followed recipe as written and it came out perfect. Only minor change was I baked the bread for 25 minutes instead of 30-35. I look forward to making this again not only for St. Patrick's Day but for other meals as well. Pros: Easy to make delicious
Bread for a Hearty Soup Can't get over the taste with only 4 items. Very fast to prepare and ready when the recipe said it would. We ate with soup and being on a low calorie diet it was perfect. Pros: Moist for a soda Bread
Delicious!!:-) As another reader has posted here I only baked the bread for 35 minutes total (15 min. at 450 degrees F. 20 minutes at 400 degrees F.) and it came out great. I think that my oven does tend to bake things quickly though. I did the "toothpick test" at 35 min. and the bread was ready. Liz Davenport Upland CA
In regard to the recipe shown: I use same amount of flour but use 1/2 t. salt 1 1/2 t. bak soda 1 t. bak powder 1/4 c. sugar 1 T caraway 1 c. raisins. Knead lightly on floured surface make round loaf and put in greased wrought iron pan making deep cross in it. Brush w/ buttermilk and i put green sugar in the cross for effect. Bake 375 45-50 min JB Garrison MT
This recipes looks just about right for genuine Irish Brown Bread (not soda bread). There is a difference between brown bread and soda bread. Brown bread is a healthy dense bread eaten with meals - most prominently breakfast. It is not supposed to have "flavour". Soda bread is usually made with white flour and when raisins are added is eaten as a "sweet" or a dessert. Brown broad can have egg added to the mixture for added protein and if used less milk will be needed. Maggie Athlone IR
While not historically accurate "traditionally " my Irish American family has always added raisins or currents or some other dried fruit to the batter. This tends to add some more flavor and makes it more scone-like. Anonymous Boston MA
loved it! I thought it had all the components of Irish Soda Bread I've had in restaurants (this was my first venture actually making it myself): texture mouth feel flavor. It was great--and gave no indication that it was a healthier version of the original. However I did not use all of the liquid as the dough was plenty moist after 1 3/4 cup buttermilk and only baked it for 35 minutes not the full 50 even after reducing the heat. Abbie Peoria Heights IL
It was a bit floury tasting to me. I think it is really good otherwise - I just wish it had a bit more a flavor - but the texture is good and it is good toasted with butter and honey. Ashley Alabaster AL
The quantities in this recipe are off. I followed the instructions exactly and ended up with a goopy mess instead of dough. I ended up having to add almost a cup more of flour to get the right texture for the dough. That said the bread once baked was very good especially topped with butter and preserves. Hamden CT
So delicious! I wasn't sure how it was going to turn out without any sugar but it was delicious. This will definitely become a staple in our house long after St. Patrick's Day. Elizabeth Philadelphia PA