Brown bread with soda and bran
8 servings
90 minutes
Brown soda bread with bran is a traditional European bread rooted in rural kitchen origins. Its history is tied to simple yet nutritious ingredients available to peasants who sought to create hearty and healthy bread. It has a rich nutty flavor from the bran, wheat sprouts, and oatmeal, while brown sugar adds a light caramel sweetness. Baking soda instead of yeast gives the bread a crumbly texture and unique aroma. This bread pairs excellently with butter, jams, or even cheeses, making it an ideal base for breakfast or a light snack. Its dense yet soft structure makes it versatile: it's great as standalone baking or as an accompaniment to soups and salads.
1
Preheat the oven to 220 degrees. Grease a loaf pan with butter.
2
In a large bowl, mix wheat flour, coarse flour, bran, wheat sprouts, oats, brown sugar, baking soda, and salt. Mix well and add diced butter. Knead by hand until the dough resembles crumbs.
- Wheat flour: 1.8 glass
- Coarse-ground flour: 1.8 glass
- Bran: to taste
- Wheatgrass sprouts: 3 tablespoons
- Brown sugar: 2 tablespoons
- Rolled oats: 2 tablespoons
- Salt: 0.5 teaspoon
- Butter: 2 tablespoons
- Baking soda: 1 teaspoon
3
Then add the buttermilk and knead the dough well, transfer it to the prepared mold, and bake until done, checking with a wooden stick, for about 40 minutes.
- Buttermilk: 2 glasss
4
Flip the bread onto a plate and cool it.
