You know that cozy smell that makes you drop whatever you do and head to the kitchen? That’s what Molasses Brown Soda Bread does to me. I fell for this loaf the first rainy afternoon I tried it, and I’ve made it a dozen times since because it’s quick, forgiving, and oddly sophisticated for something so simple. Want a loaf you can pull together in under an hour and impress people who assume “homemade” means hours of fuss? I got you.
I even adapted a few ideas from other quick-bake treats I love, so if you like easy, wholesome snacks you might enjoy this alongside my favorite energy ball recipe I test out sometimes: banana bread energy balls. Ever wondered why molasses makes soda bread sing? Stick around.
Why You’ll Love This Recipe
- Fast and forgiving: you mix dry and wet, toss together, and you’re almost done.
- Deep flavor from molasses: the molasses gives a rich, caramel-like edge that elevates simple bread.
- Whole-grain goodness: the mix of all-purpose and whole wheat flour keeps it tender but hearty.
- No yeast, no waiting: you skip the proofing drama and still get a crusty loaf.
- Versatile: serve it sweet with jam or savory with butter and cheese.
Ingredients You’ll Need
Ingredient:
- 2 ½ cups (300 g) all-purpose flour (plus extra)
- 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
- *1 ½ cup (375 ml) buttermilk (see note)
- 3 tbsp (45 ml) molasses
- 2 tbsp (28 g) butter (melted)
I keep my ingredients measured and simple. Use exactly the amounts above for best results, and have extra flour on hand for dusting.
How to Make (Step-by-Step)
Method:
Preheat and Combine Dry Ingredients
Preheat the oven to 425°F. In a mixing bowl, combine both the all-purpose and whole wheat flours, wheat germ, baking soda, and salt. Stir together until evenly distributed.
Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, molasses, and melted butter. The molasses dissolves more easily if the buttermilk sits a minute at room temperature. Don’t stress the time though; it still works if your buttermilk is cold.
Bring the Dough Together
Add the buttermilk mixture and stir until combined. Turn the dough out onto a lightly floured counter. Bring the dough together and knead just a couple of times to make a smooth ball. Do not over knead the dough. Shape into a ball and pat out into a 7-inch circle.
Score and Bake
Lightly flour a baking sheet. Transfer the dough to the baking sheet and dust the top with more flour. Use a sharp knife to score a cross into the top of the dough, cutting about 1/2 inch deep. Bake the bread for 15 minutes and then reduce the heat to 375°F. Continue baking for another 30 to 35 minutes until fully baked. It sounds hollow when you knock on the bottom.
Cool and Serve
After baking, wrap the soda bread in a tea towel to cool. The steam will help to soften the outside crust of the bread. Enjoy!
Pro Tips for the Best Results
- Use room-temperature buttermilk when possible for better mix and rise.
- Don’t overwork the dough; knead only to bring it together to keep the loaf tender.
- Score a deep enough cross (about 1/2 inch) to help the loaf expand evenly.
- Rotate the pan halfway through baking if your oven runs hot on one side.
- Check doneness by sound: it sounds hollow when done.
- Store at room temperature in a linen bag for up to two days; freeze for longer storage.
Fun Variations & Topping Ideas
Variations:
- Raisins or currants: fold in 1/2 cup for a sweet, traditional twist.
- Nuts and seeds: add 1/3 cup chopped walnuts or pumpkin seeds for crunch.
- Herbs and cheese: add 1/2 cup grated cheddar and 1 tbsp chopped fresh rosemary for a savory loaf.
- Spiced version: add 1 tsp cinnamon and 1/4 tsp ground cloves for a warming holiday vibe.
Toppings:
- Butter and honey: classic and always satisfying.
- Sharp cheddar and chutney: unexpected but amazing.
- Apple butter: silky, sweet, and cozy.
- Savory spread: olive tapenade or herbed cream cheese works well.
Storing and Reheating
- Refrigeration: Wrap the loaf tightly in plastic wrap or keep it in an airtight container and refrigerate for up to 5 days. I recommend slicing as needed rather than refrigerating whole, to avoid drying.
- Freezing: Wrap the cooled loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before reheating.
- Reheating: Warm slices in a toaster oven at 350°F for 5–8 minutes, or microwave a slice for 20–30 seconds wrapped in a slightly damp paper towel to bring back softness. FYI, the oven gives a better crust.
Leftover ideas
- Make croutons: cube leftover bread, toss with oil and herbs, and bake.
- Bread pudding: swap soda bread for stale bread in a custard base for a rustic dessert.
- Savory strata: combine cubes with eggs, milk, cheese, and vegetables for a brunch winner.
- Toast with toppings: avocado, smoked salmon, or peanut butter and banana — yes, seriously delicious.
Frequently Asked Questions (FAQ)
How can I make my soda bread less dense?
Use proper measurement and avoid over-kneading. I spoon flour into the cup instead of scooping to avoid packing too much. Also, use fresh baking soda—it matters.
Can I substitute milk for buttermilk?
Yes, but make a quick buttermilk by adding 1 1/2 tbsp lemon juice or vinegar to 1 1/2 cups milk and letting it sit 5–10 minutes. It won’t be identical but it works.
Will the molasses make the bread bitter?
No. Use a mild molasses for balanced flavor; blackstrap can taste more bitter. I prefer a slightly robust molasses for depth.
Can I make this gluten-free?
I haven’t tested that extensively, but you can try a 1:1 gluten-free flour blend and add a binder like xanthan gum. Expect a different texture.
Can I halve the recipe?
Yes. Halve all ingredients and bake in a smaller round or a loaf pan. Adjust time down by about 10–15 minutes and check for hollowness.
Conclusion
This Molasses Brown Soda Bread gives you a fast, flavorful loaf that manages to feel both rustic and purposeful. It pairs with nearly anything you throw at it and requires minimal babysitting, which I appreciate on busy days. If you want a reference loaf to compare notes with, you can check this classic version for inspiration from the original source: Molasses Brown Soda Bread | Recipes from Fall in Mordor. Try the recipe, tweak it, and tell me what worked—or what didn’t. Please leave a comment and a rating below so I know if I convinced you to bake one this week. IMO, the hot slice with butter wins every time.
Molasses Brown Soda Bread
Ingredients
Method
- Preheat the oven to 425°F. In a mixing bowl, combine all-purpose flour, whole wheat flour, wheat germ, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, molasses, and melted butter.
- Add the buttermilk mixture to the dry ingredients and stir until combined. Turn the dough onto a lightly floured surface, knead just a couple of times to form a smooth ball, and shape into a 7-inch circle.
- Lightly flour a baking sheet, transfer the dough, dust with more flour, and score a cross into the top of the dough about 1/2 inch deep. Bake for 15 minutes, then reduce heat to 375°F and continue baking for 30 to 35 minutes until fully baked.
- Wrap the bread in a tea towel to cool and enjoy.
