Irish brown soda bread from All-Time Best Brunch (page 128) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on January 15, 2021

    I was late in my start to making this as an accompaniment for soup today, so only gave it a rest on the wire rack for 30 minutes before slicing it, and luckily, it still sliced easily. Ingredients were easy to mix up and form into dough. I used the only round pan I own, a springform one, and it worked well. This is a heavier, more dense and craggy version of brown soda bread than I remember eating in Ireland. Even so, I really liked it, especially with the wheat germ and wheat bran, and will make again, even though my French baguette loving husband isn’t nearly as much a fan as I am.

  • ricki on September 21, 2018

    Half the recipe, baked for 35-40 minutes in small pyrex pie pan. Great wheat flavor, but disappointing texture. Outside is thick and crunchy, while inside is too dense. Size? Glass pan? Keep trying!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.