The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Problem with bread

con20or's picture

Problem with bread

Hi Everyone,

First post - im trying to find out whats wrong with a bread I make.

I dont know the proper name, its called by different things. Ive seen it called Irish Farmhouse Brown, Irish Brown Soda Bread, Irish Brown Bread, etc. Its a recipe I got off a friends mother.


Is the way I make it, but I use a very different recipe.

The ingredients I use are

1.5 mugs coarse wholemeal flour
0.5 mug wheatbran (sometimes I use oatbran)
0.5 mug wheatgerm
0.5 mug porridge oats
0.5 tsp salt (i dont always add this)
1 tsp sugar
0.5 mug walnuts, or mixed seeds
buttermilk until its the wet consistency in the video above.

I then bake it at 180C for about 52 mins..

Its lovely the first day or two, but then by day three it becomes really soggy, and when I cut into it it has long sticky trails that hang off the bread. Its really horrible.

What am I doing wrong?

LisaAlissa's picture

Nothing.  Your bread just isn't fresh for more than two days.  I'd suggest that you cut your recipe size (to what you can use in two days) and bake more often.

This is a quick bread, and can (as you know) be easily put together.  When I make soda bread, I size my bread to the need.  Don't let the size ofyour bread pan restrict you, you can bake it in a bread pan, cake pan, muffin tins, or even freeform on a cookie sheet.  

Enjoy your bread!


con20or's picture

Hi lisa,


But why the wet stringy parts? I thought it would just go hard, or mouldy...

hanseata's picture

There is no leavener in your bread - Brown Irish Soda Bread (or any kind of Irish Soda Bread) needs baking soda as leavener, hence the name. Or did you forgot it in you list of ingredients here?


LisaAlissa's picture

Does it matter?  or are you just interested?   I'm guessing that whatever mold/bacteria are feeding on your bread produces the wet string parts.  

If you're looking for bread that will last longer than two days, you'll need to look into both preservatives and your storage conditions.  I don't use preservatives, so can't help you there.

I think that I'm not going to be able to help you further than my earlier suggestion: Why not just bake smaller loaves more often?

Best wishes,



jcking's picture

How is the loaf stored? Covered, uncovered or in the ice box?


Mini Oven's picture
Mini Oven

Oh, Dear!   ... and smells like over-ripe mellons...   

If you type in rope in the site search machine you will find out more.