Brown Sugar Honey Wheat Soda Bread

Honey, brown sugar and wheat makes a bread that is hearty, delicious and fabulously easy to make. I needed a break from making sweets like macarons. I needed substance. I was going to make wheat bread, something hearty and filling. With 80 grams of fiber between the two loaves, this is definitely a stomach stuffer. Of course, needing a break from making sweets, I decided to add sugar.

I knew wanted to make a soda bread, something easy to do and fast to make. I decided to modify my cornbread recipe and make it a honey wheat bread instead. I just bought a bag of Bob’s Red Mill flour and was excited to try it since I love all the other flours I’ve bought from this company.

When I started weighing everything out to find out midway through, I ran out of honey. Looking in the pantry, I came across multiple bags of brown sugar. And the idea was born. If this worked out, it would be fabulous. If it didn’t…well thankfully, I have chickens. I’m happy to say I now adore honey and brown sugar wheat bread and so will you.

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Honey and Brown Sugar Soda Bread

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This quick bread recipe uses honey and brown sugar to give a sweetness to whole wheat and is fast to make. We called this "sopping up" bread as it was made to go along with hearty stews and would be often dipped in the broth.

Prepare: 10 minutes mins

Bake: 50 minutes mins

Total: 1 hour hr

Servings: 1 loaf

Ingredients

• 1 cup (150g) whole wheat flour
• 1 cup (150g) all purpose flour
• 1 cup (240mL) buttermilk
• ¼ cup (84g) honey
• ¼ cup (56g) brown sugar
• 1 large (50g) egg
• ⅛ cup (30mL) oil
• ¾ tsp (5g) baking soda
• ½ tsp (2.5g) salt

Instructions

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• Preheat oven to 350F (180C.)
• Prepare a 9×5 (23×13 cm) loaf pan by lining with parchment or spraying with non-stick spray.
• In a large bowl, whisk together flour, baking powder and salt. Set aside.
• In a separate bowl, whisk eggs, stir in oil, then buttermilk. Stir in honey.
• Add to dry ingredients and mix until just combined.
• Divide batter between the two pans.
• Bake 45-55 minutes or until a toothpick inserted in the center comes out clean. Center of bread should reach between 200F (93C) – 212F (100C.)
• Cool in pans for 10 minutes, remove and finish cooling on a wire rack before slicing into 12 slices.

Notes

If you are substituting milk for buttermilk, use 2 tsp (8g) baking powder in place of the 3/4 tsp (5g) baking soda.  Baking soda requires an acid ingredient to rise the bread