Why You’ll Love This Recipe

I love this recipe because it gives me a satisfying homemade loaf without the fuss of traditional yeast-bread baking. The notion that a cross is scored on top of the dough—not just for tradition but to help it bake evenly—is one of those charming touches that make soda bread so endearing. The addition of molasses brings depth of flavour and a touch of sweetness, which beautifully complements the whole-wheat flour and makes this loaf versatile for breakfast with butter, alongside soup, or simply toasted.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
▢ 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

Directions

Preheat the oven to 425 °F (about 220 °C).

In a mixing bowl, combine the all-purpose flour, whole wheat flour, wheat germ, baking soda and salt; stir together until well mixed.

In a separate bowl, whisk together the buttermilk, molasses and melted butter until smooth.

Add the buttermilk mixture to the dry ingredients and stir until just combined. I try not to over-work the dough to keep the loaf tender.

Turn the dough out onto a lightly floured counter. Gently knead just a couple of times to bring it together into a smooth ball—over-kneading can make it tough.

Shape the dough into a ball and then pat it into a roughly 7-inch (≈ 18 cm) circle.

Lightly flour a baking sheet and transfer the dough onto it. Dust the top of the loaf with a little extra flour.

Use a sharp knife to score a cross into the top of the dough, cutting about ½ inch (≈ 1.3 cm) deep. This helps the loaf bake more evenly.

Bake for 15 minutes at 425 °F, then reduce the oven temperature to 375 °F (≈ 190 °C) and continue baking for another 30-35 minutes, or until the loaf is fully baked and the bottom sounds hollow when tapped.

After baking, I wrap the loaf in a tea towel to cool; the steam trapped under the towel helps soften the crust slightly, yielding a lovely texture.

Let it cool slightly before slicing—warm slices are wonderful.

Servings and Timing

This recipe makes 1 loaf (approximately serves 8-10 slices, depending on thickness).
Prep time: about 10-15 minutes (no rise time required)
Bake time: about 45-50 minutes (15 minutes at 425 °F, then 30-35 minutes at 375 °F)
Total time: about 1 hour from start to finish.

Variations

I sometimes replace part of the whole wheat flour with rye or buckwheat flour for a more rustic texture or deeper flavour.
Adding rolled oats or wheat flakes gives extra texture and chew.
Substituting dark or blackstrap molasses gives a richer, more pronounced molasses flavour.
Tossing in seeds like sunflower or pumpkin—or even chopped nuts—adds a pleasant crunch.
Serving it warm with salted butter or honey makes for a comforting breakfast, while thicker slices work beautifully as sandwich bread.

Storage/Reheating

I store the loaf wrapped in a tea towel or in a bread box to keep the crust crisp and the interior moist. It stays fresh at room temperature for 1-2 days. After that, wrapping it in foil or plastic and refrigerating extends its life to about 4-5 days, though the crust softens slightly. For longer storage, I slice and freeze it—tightly wrapped slices last up to 2-3 months. To reheat, I warm slices in a 300 °F (150 °C) oven for 5-10 minutes or toast them until lightly crisp.

FAQs

What if I don’t have buttermilk?

I make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 ½ cups of milk and letting it sit for 5 minutes. It works just as well.

Why do I score a cross on top of the loaf?

Scoring a cross helps the loaf bake more evenly by allowing steam to escape. It’s also a charming traditional touch said to “let the fairies out.”

Why is this called “soda bread”?

Because the leavening comes from baking soda reacting with the acid in buttermilk, creating bubbles that lift the dough—no yeast needed.

Will the loaf be dense?

Soda bread tends to be denser than yeast bread. I mix gently and avoid kneading too much to keep the crumb tender.

Can I use all whole wheat flour instead of part all-purpose flour?

Yes, though it will be heavier and denser. The all-purpose flour helps lighten the texture.

How can I tell when the loaf is done?

I tap the bottom—if it sounds hollow, it’s ready. The crust should be golden, and the interior no longer doughy.

Can I bake this in a loaf pan instead of on a baking sheet?

Yes, I can shape it into a loaf and bake in a greased pan. Baking time may need reducing by 5-10 minutes.

Is the crust supposed to be very hard?

It should be crisp but not tough. Wrapping it in a tea towel after baking softens it slightly while keeping the inside moist.

Can I add dried fruit like raisins or currants?

Yes, I sometimes add raisins or currants for a sweeter loaf. Reducing the wheat germ slightly keeps the texture balanced.

Does the molasses affect the leavening?

Molasses adds a touch of acidity that helps the baking soda react, but its main role is flavour, moisture, and colour.

Conclusion

I love making this Molasses Brown Soda Bread because it’s simple, hearty, and deeply satisfying. The mix of flours, the touch of molasses, and the no-yeast method make it a go-to recipe when I want homemade bread without waiting. Whether I slice it warm with butter or pair it with soup for dinner, it always feels special—and it’s ready in just about an hour.