As I mentioned on Instagram, I have a series of soda bread recipes in the works for you all, to drop sometime early next year. One of them—the Irish brown soda bread pictured above—is also going to appear on the Challenger Bread Pan website sometime next year, because soda bread is best when it is baked inside a closed vessel like the Challenger pan. I’m very happy with this recipe, but I thought it would be useful to share it to paid subscribers to get some feedback before it’s published elsewhere. (And, as I mentioned last week, one of the other recipes from the set—an oaty one—is going to get a premier at my friend Camilla Wynne’s upcoming marmalade workshop.)

If you are a paid subscriber, read on for the deets: