Rosemary and Pepper Soda Bread Recipe
17. Mar, 2010 
10 Comments
Every time I make soda bread I wonder why I don’t make it more often. Any bread that you can prepare without rising, or in this case even kneading, is worth making any night of the week.
This particular irish soda bread recipe is made with browned butter, black pepper, and rosemary. Personally I didn’t find that the browned butter came through very well to the finished product but the other flavours were divine. Next time I will make sure to brown the butter more.
This is a rustic bread, best broken directly with your hands and dipped in Guinness and Beef Pie or apricot preserves.
Rosemary and Pepper Soda Bread
(makes 2 small loaves)
Adapted from Epicurious
3 1/2 cups all purpose flour
1 tablespoon sugar
1/2 cup oats
1 tablespoon fresh rosemary, finely chopped
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon black pepper + topping
1/4 cup butter
1 3/4 cups buttermilk (I used milk + 3 teaspoons vinegar for 5 minutes at room temp)
Preheat oven to 375F. Combine dry ingredients (flour, sugar, oats, rosemary, baking powder, baking soda & pepper) in a bowl and whisk together. In a large saucepan melt butter on medium heat, stir regularly until butter is browned. Stir into dry mixture along with buttermilk.
Turn out onto a well floured surface. Divide dough in half and form into balls. Place on an ungreased cookie sheet and bake for 45 minutes or until a toothpick comes out clean.
Great broken apart and dipped in stew.
Similar Recipes:
Whole Wheat Zucchini and Cherry Bread
Cranberry Banana Walnut Bread
Walnut and Sage Foccacia
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
i think i’m going to have to make this for my grandma. she’d absolutely love it!
Awesome. I’ve been looking for an easy bread recipe(bread kinda makes me nervous, with the yeast chemistry and all…). Did you use all-purpose or bread flour? whole wheat I’m guessing by the color?
btw you’ve inspired me to start a food blog too! needs a lot of work still but it’s a start: http://www.cook-n-bake.blogspot.com
Happy St-Pat’s Day!
Karyn – what a treat for her, how sweet of you!
Laurie – actually I just used All purpose white flour. (Updated the entry) The colour is actually from the browned butter! I will check out your blog, congrats and good luck!
We must be on the same baking wavelength as I made a similar version of this bread not too long ago. I liked that it was easy to make but it wasn’t the type of bread I enjoy eating on its own. However I agree that it would be perfect for dipping into a dish such as the Guinness and Beef Pie you recently posted.
I could definitely use a few bread recipes that don’t call for rising or kneading! Love the herbs in this..a very nice touch.
What a great idea – rosemary and pepper with soda bread.
I fell in love with the Northern Irish wheaten bread when I was there recently. That’s just soda bread with wholemeal flour. I must make that soon!
I’m still so intimidated by bread making; this is a fantastic-looking recipe to re-initiate myself! This may be a dumb question, but how do you know when the butter is properly browned? I haven’t successfully browned butter yet…
I made it this weekend and it was really delicious and easy. I was looking for a bread recipe that didn’t involve any fancy equipment or techniques so it was perfect. I am already thinking off other flavor combinations I could add like olive or sun dried tomato. Thanks a lot!
I made this bread tonight. Very tasty. I accidently put too much pepper in it, but it tasted great nonetheless. Reminded my family of the bread from Macaroni Grill, just not as fluffy.