Irish brown bread is a staple in traditional Irish kitchens, celebrated for its hearty flavor, rustic texture, and simple preparation. Unlike yeast-based breads, it relies on baking soda as a leavening agent, which means there is no long proofing process involved. The result is a dense, wholesome loaf with a nutty taste thanks to wholemeal flour, and a slight tang from buttermilk. Often served with soups, stews, or just a generous spread of butter, Irish brown bread strikes the balance between nutrition and comfort. If you’re looking to recreate the warm, earthy flavors of Irish baking at home, this recipe is the perfect starting point.
Ingredients (with detailed measurements)
To prepare one standard loaf, you will need:
-
3 cups (360 g) wholemeal flour (coarse whole wheat flour)
-
1 cup (120 g) all-purpose flour
-
1 teaspoon baking soda
-
1 teaspoon salt
-
2 tablespoons brown sugar (optional, for mild sweetness)
-
2 tablespoons butter, melted (optional, for richer texture)
-
2 cups (480 ml) buttermilk
Optional extras for enhanced flavor:
-
1 tablespoon rolled oats (for sprinkling on top)
-
1 tablespoon flaxseeds or sunflower seeds (for added crunch)
Each ingredient has a specific role: the wholemeal flour creates a nutty depth, buttermilk reacts with the soda to produce lift, and sugar balances the earthiness of the flour.
Instructions (Step-by-Step Guide)
Step 1: Preheat the oven
Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper. A cast-iron skillet can also be used for a more traditional bake.
Step 2: Mix dry ingredients
In a large mixing bowl, combine the wholemeal flour, all-purpose flour, baking soda, salt, and optional brown sugar. Whisk to ensure the baking soda is evenly distributed.
Step 3: Add buttermilk
Make a well in the center of the dry ingredients. Pour in the buttermilk (and melted butter if using). Stir gently with a wooden spoon or spatula until a sticky dough forms. Do not overmix, as this can lead to a tough loaf.
Step 4: Shape the dough
Turn the dough onto a lightly floured surface. Knead briefly, about 4–5 turns, just until the dough holds together. Shape it into a round loaf about 7 inches across.
Step 5: Score the loaf
Transfer the dough to the prepared baking sheet. Using a sharp knife, cut a deep cross (about ½ inch thick) on the top. This traditional scoring helps the loaf bake evenly.
Step 6: Bake
Place the loaf in the oven and bake at 425°F (220°C) for 15 minutes. Reduce the temperature to 400°F (200°C) and continue baking for another 20–25 minutes. The loaf should be golden brown and sound hollow when tapped on the bottom.
Step 7: Cool before slicing
Remove from the oven and transfer to a wire rack. Allow the bread to cool for at least 30 minutes before slicing. This helps set the crumb and prevents it from becoming gummy.
Conservation and Storage
-
Room Temperature: Wrap in a clean kitchen towel or store in an airtight container. Keeps fresh for up to 2 days.
-
Freezing: Slice and wrap tightly in plastic wrap. Store in freezer bags for up to 2 months. Thaw at room temperature and warm in the oven for best results.
-
Avoid Refrigeration: Storing in the fridge tends to dry out the loaf quickly.
Variations
Irish brown bread is highly adaptable. Here are a few ways to change it up:
-
Seeded Brown Bread: Add sunflower, sesame, or pumpkin seeds to the dough for extra crunch.
-
Oat-Topped Bread: Sprinkle rolled oats on top before baking for a rustic look.
-
Sweetened Bread: Mix in 2 tablespoons of honey or molasses for a slightly sweeter loaf.
-
Gluten-Free Version: Use a gluten-free flour blend that includes xanthan gum. Replace the buttermilk with a non-dairy substitute mixed with lemon juice or vinegar.
-
Raisin Brown Bread: Fold in ½ cup raisins for a lightly sweet variation that pairs well with butter.
Serving Suggestions
Irish brown bread’s robust flavor makes it versatile at the table:
-
Serve warm with butter and jam for breakfast.
-
Pair with hearty soups or stews like Irish lamb stew or beef and barley soup.
-
Enjoy with smoked salmon and cream cheese as a light lunch.
-
Use it to accompany cheese boards, especially sharp cheddar or creamy brie.
-
Toast slices and top with avocado or hummus for a modern twist.
Tips for Perfecting the Dish
-
Use fresh baking soda: Old baking soda may not activate properly, leading to a dense loaf.
-
Buttermilk is key: Its acidity balances the baking soda and adds tangy flavor.
-
Don’t overmix: Gentle mixing preserves the bread’s tender crumb.
-
Check doneness with a thermometer: Internal temperature should be about 200°F (93°C).
-
Cool completely before slicing to prevent the crumb from sticking to the knife.
Conclusion
Irish brown bread is more than just a loaf; it’s a slice of tradition. Its hearty texture, nutty flavor, and quick preparation make it a reliable recipe for everyday meals. Whether you serve it with soup, top it with butter and jam, or adapt it with seeds and sweeteners, this bread proves endlessly versatile. Once you bake it, you’ll see why it remains a timeless favorite in Irish households and beyond—a simple, wholesome bread that never fails to satisfy.
Print
Irish Brown Bread Recipe
- Total Time: 55 minutes
- Yield: 1 loaf (10–12 slices) 1x
- Diet: Vegetarian
Description
A hearty, traditional Irish brown bread made with wholemeal flour and buttermilk. Dense, nutty, and wholesome, this rustic loaf is perfect with soups, stews, or simply served warm with butter and jam.
Ingredients
-
3 cups (360 g) wholemeal flour (coarse whole wheat flour)
-
1 cup (120 g) all-purpose flour
-
1 teaspoon baking soda
-
1 teaspoon salt
-
2 tablespoons brown sugar (optional)
-
2 tablespoons butter, melted (optional, for richer flavor)
-
2 cups (480 ml) buttermilk
-
1 tablespoon rolled oats (for topping, optional)
Instructions
-
Preheat oven to 425°F (220°C). Grease or line a baking sheet (or use a cast-iron skillet).
-
In a large bowl, whisk together wholemeal flour, all-purpose flour, baking soda, salt, and optional sugar.
-
Make a well in the center and pour in buttermilk (and melted butter, if using). Stir gently until a sticky dough forms.
-
Turn dough onto a lightly floured surface. Knead gently 4–5 times, just enough to bring it together. Shape into a round loaf.
-
Place on the prepared baking sheet. Score a deep cross across the top of the loaf. Sprinkle oats if desired.
-
Bake at 425°F (220°C) for 15 minutes. Reduce heat to 400°F (200°C) and bake another 20–25 minutes until golden brown.
-
Remove from oven and cool on a wire rack for at least 30 minutes before slicing.
Notes
-
Use fresh baking soda for best rise.
-
Don’t overmix or knead too much—this bread should stay tender.
-
Cool completely before slicing for clean cuts.
-
For extra nuttiness, toast some of the flour lightly before mixing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish / European
Nutrition
- Serving Size: 1 slice
- Calories: 165 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 2.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 5 mg
Keywords: Irish brown bread recipe, traditional Irish bread, wholemeal soda bread, rustic brown bread, homemade Irish loaf