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Molasses Brown Soda Bread Recipe

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4 from 89 reviews

This Molasses Brown Soda Bread is a wholesome, rustic loaf combining the rich flavors of whole wheat and molasses. It’s quick to prepare with no yeast required and uses baking soda as a leavening agent, resulting in a dense yet tender bread with a slightly sweet, hearty crust. Perfect for breakfast, snacks, or alongside soups and stews.

Ingredients

Dry 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

Wet Ingredients

  • 1 ½ cup (375 ml) buttermilk* see note
  • 3 tbsp (45 ml) molasses
  • 2 tbsp (28 g) butter, melted

Instructions

  1. Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, baking soda, and salt until thoroughly combined.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, molasses, and melted butter until smooth and fully combined.
  3. Combine and Form Dough: Pour the wet mixture into the dry ingredients. Stir with a spoon until just combined to form a dough. Turn the dough out onto a lightly floured surface and knead gently only a couple of times to bring it into a smooth ball. Avoid over-kneading to keep bread tender.
  4. Shape and Score the Dough: Pat the dough into a 7-inch (18 cm) diameter circle. Lightly flour a baking sheet and transfer the dough onto it. Dust the top of the dough with a little more flour. Using a sharp knife, score a deep cross about ½ inch (1.3 cm) deep into the top of the dough. This helps steam escape and ensures even baking.
  5. Bake the Bread: Place the baking sheet in the preheated oven and bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
  6. Cool Properly: Once baked, remove the bread from the oven and wrap it in a clean tea towel. Let it cool completely. The steam trapped inside the towel softens the crust while maintaining a nice bread texture. Enjoy sliced fresh or toasted.

Notes

  • As a buttermilk substitute, add 2 teaspoons of lemon juice or white vinegar to 1 ½ cups of milk. Let sit for 5 minutes before using to mimic the acidity and thickness of buttermilk.
  • Do not over-knead the dough to avoid a dense, tough texture.
  • Ensure the cross scored on top is deep enough to allow expansion during baking.
  • Letting the bread cool wrapped in a tea towel softens the crust and improves texture.

Find it online: https://flavorspath.com/molasses-brown-soda-bread-recipe/