Brown Butter Soda Bread

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This brown butter soda bread is a sophisticated take on a rustic classic, offering a rich and nutty profile that pairs beautifully with the earthy aroma of fresh rosemary. By browning the butter before mixing, you introduce toasted, caramel-like notes that elevate the simple dough, while the addition of jumbo oats provides a satisfying, chewy texture. It is a wonderful vegetarian bake for those who want the comfort of homemade bread without the wait for yeast to rise.

Quick to prepare and visually striking with its traditional scored top, this loaf is an ideal accompaniment to a hearty vegetable stew or a simple cheese board. To ensure the lightest, most tender crumb, handle the dough with care and avoid over-kneading. Simply bake until golden and fragrant, then serve sliced thickly with a generous spread of salted butter for a truly comforting treat.

Ingredients for Brown Butter Soda Bread

30g (1/2 stick) unsalted butter
450g plain flour
60g old-fashioned oats
1 matsked socker
1 matsked hackad färsk rosmarin
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 tesked salt
3/4 teaspoons ground black pepper plus additional for topping
425ml buttermilk
1 egg white, beaten to blend

How to make Brown Butter Soda Bread

Position rack in centre of oven and preheat to 191°C. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

Stir flour, oats, sugar, rosemary, baking powder, bicarbonate of soda, salt, and 3/4 teaspoons pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.

Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.

Bake breads until deep golden brown and tester inserted into centre comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.

You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.

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