Warm, toasted cocoa brown soda bread is exactly what you are looking for, especially when served with a healthy amount of butter melting all over it. This may not exactly be a traditional Irish brown bread with the addition of cocoa and espresso, but it is still very much at the heart of being Irish. Irish farmers are currently producing one of the best rapeseed oils on the market. This adds to a beautiful brown bread that is quick and easy to make.
Contrary to popular belief, Irish Soda Bread is apparently not Irish in origin. Its origins date back to Native Americans. During those early years of Europeans settling in North America, they learned how to make it and use it as their own. Baking soda was developed in the US in 1846, making it much easier to make bread. Soda bread was adopted in Ireland in the 1800’s and due to increased poverty due to colonization it became very popular as it was cheap and easy to make. The goodwill between the Ireland and Native Americans still exists today and hopefully our Irish Soda bread is living up to its continued praise.
Tips for Cocoa Brown Soda Bread
I made my brown soda bread with espresso and cocoa to give it a warm earthy flavor. You should try other flavors as well.
- If you can’t find buttermilk then just add one tablespoon of lemon juice to normal dairy milk and it will sour enough for the bread.
- If you would like it dairy free then just use dairy free milk such as oat, coconut or almond. Plus add the tablespoon of lemon juice.
- Baking soda, bread soda and bicarbonate of soda are all the same thing. Baking powder on the other hand is the opposite of what you want, so stick with soda.
If you are a bread lover then try out this lovely homemade crusty white bread as well. Perfect for a big bowl of soup on a cold day. Enjoy!
Cocoa Brown Soda Bread
- 300 grams Wholemeal Flour
- 50 grams Plain Flour sieved
- 50 grams Cocoa Powder sieved
- 50 grams Oatmeal
- ½ teaspoon Salt
- 2 teaspoons Baking Soda
- 2 large Eggs beaten
- 3 tablespoons Rapeseed Oil
- 2 tablespoons Treacle
- 50 ml Espresso fresh
- 500 ml Buttermilk
- Preheat the oven to 170°C
- Put the flours, oats, salt, baking soda and cocoa powder into a large bowl and mix well.
- In a separate bowl, mix the eggs with the oil and add to the flour mixture.
- Add the treacle, espresso and buttermilk to the mixture and combine well.
- Pour the mixture into your loaf tin and bake for an hour and sprinkle with oats and seeds and smooth over with a wet spoon.
- After the hour remove the bread from the tin and put it back in for twenty minutes.
- When it's done, take it out and leave to cool on a wire rack.