Mummy's Brown Soda Bread

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

"My mother, Elizabeth O'Connell, now 82, still makes this soda bread every day," says Allen.

Scoring a deep cross into the surface of the dough is called "blessing the bread." Because the bread uses baking soda as a leavener, it requires minimal kneading and no rising, so you can bake it just before supper and serve it warm.

Yield: 1 loaf, 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 10%
  • Fat: 1.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.2g
  • Carbohydrate: 32.4g
  • Fiber: 3g
  • Cholesterol: 6mg
  • Iron: 1.7mg
  • Sodium: 355mg
  • Calcium: 10mg

Ingredients

  • 2 cups all-purpose flour (about 9 ounces)
  • 2 cups whole wheat flour (about 9 1/2 ounces)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 cups buttermilk
  • Cooking spray

Preparation

  1. Preheat oven to 450°.
  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Add buttermilk to flour mixture; stir until blended (dough will be sticky). Turn dough out onto a generously floured surface; knead lightly 4 to 5 times. Shape dough into an 8-inch round loaf; place on a baking sheet coated with cooking spray. Cut a 1/4-inch-deep X in the top of the dough.
  3. Bake at 450° for 15 minutes. Reduce oven temperature to 400° (do not remove bread from oven); bake 15 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.
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