If you haven’t had soda bread, now’s the time to try it. This Brown Butter Soda Bread & Cranberry Walnut Butter will make you wonder why you waited so long. There’s no yeast in the mix. No strenuous kneading required …just a brief and gentle knead. The result is an airy cake-like bread with a crunchy exterior.
Savory and not-too-sweet. Begging for a generous schmear of butter and fruit preserves. Or some yummy cranberry walnut butter, perhaps?
Let’s start with that Cranberry Walnut Butter…
- Unsalted butter – At room temperature. It’s important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the final mix.
- Dried cranberries – Roughly chopped. Dried cranberries provide a chewy texture with a sweet & tart flavor.
- Walnuts – Roughly chopped. Walnuts add a subtle crunch along with a nutty buttery flavor.
- Honey – Using honey, instead of sugar, rounds out the flavor and adds a silky smooth texture to the butter.
- Kosher salt
- The softened butter is whipped until it is light and fluffy.
- Fold in the chopped cranberries, walnuts & honey.
- Season to taste with a bit of salt.
It really is as delicious as it looks. I like to save a few pieces of chopped cranberries and walnuts to use as a garnish.
Keep this recipe handy. I discovered it on a food site called Billy Parisi. He’s an awesome chef and features this butter in a post for a homemade rye bread that looks amazing …maybe trying that bread at a later date.
I tweaked the butter a smidge by making mine a bit sweeter. But really…
- Try this butter on toasted bagels.
- Or spread on a slice of pumpernickel bread.
- Break open a piping hot baked sweet potato and smear a generous amount on top.
It’s time to talk about the Brown Butter Soda Bread.
Soda bread is a “quick bread” traditionally made in a variety of cuisines in which baking soda is used as the leavening agent instead of yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide.
Sounds so technical but it works. Soda bread can be prepared quickly and reliably without the time and labor required with traditional yeast bread.
- Unsalted butter – It’s important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the final mix.
- Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, the Sunrise Flour Mill produced in Minnesota.
- Old-fashioned rolled oats – Regular or quick-cooking oats will work equally well. Regular oats will produce a slightly heartier texture.
- Granulated sugar – Adds a bit of sweetness.
- Fresh rosemary – Finely chopped. Fresh rosemary is recommended over the dried version for its brighter, more delicate flavor. If you only have the dried herb, use one teaspoon instead of one tablespoon.
- Baking powder –I use Otto’s brand. Contains no cornstarch and is non-GMO. Carried at Whole Foods or purchased on Amazon.
- Baking Soda – For this recipe, you’ll need both baking soda and baking powder. The baking soda contributes to the slightly tangy flavor, while the baking powder helps to maintain a desired flavor profile. Also, the baking soda can help create a softer, chewier texture, while the baking powder contributes to a lighter, fluffier texture. It’s a true balancing act.
- Salt & freshly ground black pepper
- Buttermilk – Be sure to shake well before measuring. The lactic acid in buttermilk reacts with the baking soda to produce carbon dioxide bubbles, which leaven the batter, resulting in a light fluffy texture. An added benefit – the subtle tangy flavor enhances the overall taste of the bread.
- Egg white – Whisked to be used as an egg wash before baking.
For this recipe, which is from Bon Appétit, we are enhancing the texture and heartiness with the addition of oats. The flavor gets a boost from brown butter and fresh rosemary.
- Position rack in center of the oven and preheat to 375°F.
- Stir the butter in a heavy small saucepan over medium heat until melted and golden brown, about 3 minutes.
- Watch it carefully …it only takes a few minutes.
- Remove from heat.
- Stir the flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend.
- Pour the buttermilk and melted browned butter over the flour mixture.
- Stir with a fork until the flour mixture is moistened.
- Turn the dough out onto a floured work surface.
- Knead gently until dough comes together.
- It’ll happen in six or seven turns. Really.
- Divide the dough in half.
- Shape each half into a ball.
- Flatten each into a 6-inch round.
- Place the rounds on an ungreased baking sheet, spaced about 5 inches apart.
- Brush the tops with beaten egg white.
- Sprinkle lightly with ground black pepper.
- Using a small sharp knife, cut a 1/2-inch-deep X on top of each dough round.
- Your bread is ready for the oven.
- No waiting for the loaves to rise.
- Bake until deep golden brown for about 45 minutes.
- A tester inserted into the center should come out clean.
To be certain, you can use your digital thermometer to ensure that the bread is fully cooked. Aim for an internal temperature of 200-210°F (93-98°C). At that temp, the bread will not be soggy as well as not being dried out.
- Cool breads on a wire rack for at least 30 minutes.
- Serve warm or at room temperature along with the cranberry walnut butter.
Enjoy your Brown Butter Soda Bread & Cranberry Walnut Butter with breakfast or as an afternoon snack.
Delicious any time of the day.
brown butter soda bread & cranberry walnut butter
Full of texture and flavor, serve this bread along with this delicious flavored butter. Perfect for breakfast or an afternoon snack.
Ingredients
Cranberry Walnut Butter
- 1 cup softened unsalted butter (2 sticks)
- 1/4 cup roughly chopped dried cranberries
- 1/4 cup roughly chopped walnuts
- 3 tablespoons honey
- kosher salt to taste
Brown Butter Soda Bread
- 1/4 cup unsalted butter (1/2 stick)
- 3 1/2 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1 tablespoon sugar
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper, plus additional for topping
- 1 3/4 cups buttermilk
- 1 egg white, beaten to blend for egg wash
Instructions
Cranberry Walnut Butter
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Add the butter to a medium bowl. With a hand mixer, beat on high speed until the butter becomes light and fluffy, about 5 to 7 minutes.
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Fold in the cranberries, walnuts & honey. Add salt to taste
Brown Butter Soda Bread
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Position rack in center of the oven and preheat to 375°F.
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Stir butter in a heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.
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Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with a fork until flour mixture is moistened.
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Turn dough out onto a floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into a ball; flatten each into a 6-inch round. Place rounds on an ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using a small sharp knife, cut a 1/2-inch-deep X on top of each dough round.
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Bake until deep golden brown and tester inserted into the center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature along with the cranberry walnut butter.
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More homemade breads…
