Brown Butter Whole Wheat Soda Bread

12 Jul
Brown Butter Soda Bread

This is my favorite bread recipe so far in my adventures of bread making. Not only does it taste great, but it’s super easy to make. It doesn’t include yeast, so you don’t have to wait around for the dough to rise and what-not. Simply mix the ingredients and stick it in the oven. You can have the bread ready to eat in a little more than an hour (which is record speed as far as bread is concerned). You can also throw in a few additional herbs and spices like thyme, oregano, or minced garlic.

Brown Butter Whole Wheat Soda Bread

1/4 cup (1/2 stick) unsalted butter
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk (see note below)
1 egg white, beaten

  1. Preheat oven to 375° F and position rack in the middle of the oven.
  2. Place the butter in a small saucepan and cook over medium heat until it is melted and golden brown, about 3-5 minutes. (You should  start to see little brown specks form at the bottom of the saucepan).  Remove from heat.
  3. In a large bowl, whisk together flours, oats, sugar, rosemary, baking powder, baking soda, salt, and pepper. Pour in the buttermilk and browned butter and mix with a fork until the flour is moistened. The dough will be somewhat sticky.
  4. Turn out dough on a floured work surface and knead for a few minutes until the dough comes together and is no longer sticky. Divide the dough in half. Form each half into a ball; flatten each to shape a 6-inch round. Place each round on an ungreased baking sheet about 5 inches apart. Brush the top of each round with beaten egg white and sprinkle lightly with pepper or any other desired seasonings. Using a sharp knife, cut an 1/2-inch-deep X into the top of each round.
  5. Bake breads for about 45 minutes, or until they are deep golden brown and tester inserted into center comes out clean. Cool breads on rack for at least 30 minutes. Serve warm or at room temperature.
 Note: If buttermilk is not available, place 1 tablespoon of lemon juice or vinegar at the bottom of a liquid measuring cup. Fill the cup with milk to the line and let sit for 5 minutes. (Repeat process to make the amount needed for the recipe.)

Adapted from Bon Appétit

Brown Butter Soda Bread

2 Responses to “Brown Butter Whole Wheat Soda Bread”


  1. Pesto & Oat Swirly Bread | . . Dot Dot Food - July 12, 2013

    […] Brown Butter Whole Wheat Soda Bread ( […]

  2. Beef Stroganoff | mouth stuff - July 13, 2013

    […] This is a great way to use up leftover steak. Serve it over egg noodles with some fresh bread (I made Brown Butter Whole Wheat Soda Bread.) […]


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