Irish Brown Bread is as typical as a pint of Guinness. It is a close cousin, or stepbrother to the Irish soda bread made with white flour. Although today both are equally popular, brown bread was initially more common because white flour was more expensive.
People with less resources favored brown bread since it cost less to make.
Irish Brown Bread today is also made by artisan bakeries who take great pride in turning out these delicious loaves.
On my recent family trip to Ireland I was very happy that Irish Brown Bread was served at every meal. Whether at a pub or restaurant, Irish brown bread was always present. I am not exaggerating when I say that the bread basket was “attacked” as soon as it hit the table. “More bread please!” was a constant request.
Irish Brown Bread is delicious by itself, but even more so slathered with delicious Irish butter, and your favorite jam. Mmmmm Irish Butter, made from grass fed cow’s milk. It’s so creamy, yummm!
Irish Brown Bread is baked with a cross sliced on the top of the loaf. The rich, thick molasses add a touch of sweetness. This is done for scientific reasons. By cutting into the bread, the heat will be able to penetrate it and thus allow the center to cook well. On the superstitious side, the cross is to let the devil out!
Irish Brown Bread is great for dipping into a nice big bowl of Guinness Stew or Dublin Coddle.
I know you’ll be tempted to start munching on this bread as soon as it comes out of the oven. Hold back, you’ll need it for the stew or for your breakfast the next morning.
Here are tips to make a great loaf of Irish brown bread step by step.
- Combine the all purpose flour, whole wheat flour, rolled oats, salt and baking soda in a large bowl.
- Mix all the dry ingredients until thoroughly combined.
- Add the molasses to the buttermilk.
- Whisk to combine the molasses with the buttermilk.
- Make a “well” indentation in the dry ingredients and pour in the buttermilk mixture.
- Using a fork or spatula draw the dry ingredients into the center and combine.
- Coat your hands with flour and gently knead to form a soft dough.
- Form a ball on a floured surface.
- Press down on the ball until it is about 2 inches thick.
- Cut a deep cross over the top of the dough.
- Bake 15 minutes at 450°F, reduce to 400°F and bake another 20-25 minutes until the loaf sounds hollow when tapped on the bottom.
Frequently Asked Questions:
- How long can I store the Irish brown bread? You can keep this at room temperature for about 4-5 day. Keep it sealed in a container or zip-top bag to prevent drying.
- Can I freeze Irish brown bread? Yes, I actually like to freeze slices or even the whole loaf. Be sure to freeze in airtight freezer bags and it stores nicely for up to 3 months.
- How do I know when the Irish brown is done when baking? When you tap on the bottom it should sound hollow. Take it from the oven with mitts and I usually use a spoon because it is hot and it if sounds hollow and not a dense “thud” it is done.
- Why did my loaf not fully bake in the middle? Be sure to flatten the loaf to about 2 inches and the diameter will be about 8 inches around. This helps the middle bake better and it will rise in the oven. Be sure your dough is not too wet to begin with. It should just come together and form a ball.
- Can I add other flavors? Sure, some readers have added 3 tablespoons of ground flax seed or a bit of honey to the dough with good success. I would add the honey to the wet ingredients before blending.
- Which oats do I use? I would use whole rolled oats, not the quick oats that are partially pre-cooked. The rolled oats will have more texture.
- What if I don’t have buttermilk? You can quickly and easily make buttermilk from whole milk or 2% milk. Add 1 Tbsp of fresh squeezed lemon juice or distilled white vinegar to 1 cup of milk. Let this sit at room temperature for 5-10 minutes to curdle. This recipe calls for 1 and 3/4 cup buttermilk so use 1 Tbsp plus 2 tsp in 1 and 3/4 cups of milk.
If you are looking for more Irish recipes to make for Saint Patrick’s Day or anytime at home here are a few of my favorites to try or bookmark for later. Irish butter cookies are favorite melt in your mouth shortbread cookie recipe that does call for Irish butter, no substitutes. If you want to make a delicious soup for your family then you have to try Irish potato leek soup. A more unusual dish to try would be Irish pub style salmon tartlets with a nice smoky flavor and creamy texture.
If you are into authentic Irish drinks them you will want to check out the recipe and history of Irish coffee and another interesting warm hot toddy like libation, the Scailtin or Irish whiskey milk punch. Both of these will warm you up on a cold night!
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Irish Brown Bread
This traditional moist Irish brown bread is great with breakfast, slathered with butter or a healthy dollop of jam.
Ingredients
- 2 cups whole wheat flour
- 2 cups white flour
- 1 1/2 tsp salt
- 1/2 cup of rolled oats
- 1 tsp baking soda
- 1 3/4 cups buttermilk
- 2 Tbsp molasses
Instructions
Preheat oven to 450°F.
In a large bowl combine the dry ingredients: both fours, oats, salt and baking soda. Mix thoroughly all the dry ingredients.
Whisk buttermilk and molasses. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture.
Using a fork or spatula, stir gradually until combined.
With floured hands, knead into a ball.
Shape the dough into a circle and place on a lined baking sheet. Press flat to about 2 inches thick. It will form a round loaf about 8 inches in diameter.
With a sharp knife cut a deep cross on top of the ball.
Bake in the preheated oven for 15 minutes at 450°F. Reduce the heat to 400°F then bake for an additional 20-25 minutes or until the bottom of the bread sounds hollow when tapped.
Recipe Notes
Frequently Asked Questions:
- How long can I store the Irish brown bread? You can keep this at room temperature for about 4-5 day. Keep it sealed in a container or zip-top bag to prevent drying.
- Can I freeze Irish brown bread? Yes, I actually like to freeze slices or even the whole loaf. Be sure to freeze in airtight freezer bags and it stores nicely for up to 3 months.
- How do I know when the Irish brown is done when baking? When you tap on the bottom it should sound hollow. Take it from the oven with mitts and I usually use a spoon because it is hot and it if sounds hollow and not a dense "thud" it is done.
- Why did my loaf not fully bake in the middle? Be sure to flatten the loaf to about 2 inches and the diameter will be about 8 inches around. This helps the middle bake better and it will rise in the oven. Be sure your dough is not too wet to begin with. It should just come together and form a ball.
- Can I add other flavors? Sure, some readers have added 3 tablespoons of ground flax seed or a bit of honey to the dough with good success. I would add the honey to the wet ingredients before blending.
- Which oats do I use? I would use whole rolled oats, not the quick oats that are partially pre-cooked. The rolled oats will have more texture.
- What if I don't have buttermilk? You can quickly and easily make buttermilk from whole milk or 2% milk. Add 1 Tbsp of fresh squeezed lemon juice or distilled white vinegar to 1 cup of milk. Let this sit at room temperature for 5-10 minutes to curdle. This recipe calls for 1 and 3/4 cup buttermilk so use 1 Tbsp plus 2 tsp in 1 and 3/4 cups of milk.
This recipe was adapted from: The Complete Irish Pub Cookbook
Christie
I love bread and this looks so good! Thanks so much for sharing with us at Bloggers Brags! I’m pinning to the Bloggers Brags board on Pinterest. Enjoy the rest of your week!
Analida
Thanks again Christie!!
Let me know if you make it.
Enjoy your week also.
Lou Lou Girls
This looks incredible! I’m drooling right now. Pinned and tweeted. We are so thrilled to have you at our party. Please stop by on Monday at 7, so we can see your amazing projects. Lou Lou Girls
Analida
Thanks Lou Lou!
i will make sure I stop by. It’s so much fun.
Have a great Sunday!
Sharon Rowe
I have never tried this bread! I think I will give it a go! Thanks for sharing on Monday Madness Link Party 🙂
Analida
It’s easy to make.
Thanks for commenting!
Kim - Liv Life
My mother adores Irish Brown Bread! However we’ve never made a homemade version! I must surprise her!
Analida
Yes Kim, you must!!!
🙂
BParrish
I do not recommend a food processor, but a stand mixer. With that much liquid I made a huge mess. Round 2 worked much better in the stand mixer.
Analida
That’s a great idea too. I could include it in the post. Thanks for the suggestion.
Marlene
Whtat type of oats did you use? I would like to make this for my son-in-law.
Thanks,.
Analida
I just used regular rolled oats.
Ashley @ Big Flavors from a Tiny Kitchen
Nothing beats a homemade loaf of bread. This looks absolutely delicious!
Analida
Thanks Ashley! I think so too!
Joan Cullen
Hello! I have made this bread several times now, and each time, it does not cook completely through the center. I make the cross cut in it beforehand. I don’t understand why it won’t bake through. What are the dimensions of the loaf when you put it in the oven? I’m wondering if I need to flatten my ball a little. I’ll give it one more try. Thanks!
Analida
Hi Joan, thanks for your question. I have never actually measured my loaf; I would definitely try flattening it out a bit. I emailed my Irish friend, and she said to flatten it to about 2″ in height. I hope this helps. I am going to try her method next time I bake it. Another idea, although I have never done this, is to make two loaves. Please let me know if either of these methods work.
Michelle Kracht
Oh dear you said 1/2” in your directions. My loafs are super flat! Lol. Oh well next time!
Sharon
Your recipe said to flatten the ball to 1/2 “. I thought it would rise. It looks like a cookie. I see in another comment you say 2”. I guess I’ll try again tomorrow.
Analida
Sorry, it is 2″.
Deanna
I’ve been on the hunt for a very authentic Irish brown bread recipe since my significant other is Irish and all the others I’ve tried were not like his “Ma’s“. This one was the one! I don’t use the food processor and I import the stone ground flower, since it’s the only way to get the “gritty” texture that is so authentic. The history of this bread is supposed to be that of the poor, so I use my hands to mix it and supposedly it’s very Irish, or at least that’s what I’m told. Thanks!!
Analida
Thank you for the lovely comment. I hope you enjoy the bread! Sláinte!
Becky Marie
I did the same mixing with my hands. It had a nice texture. I doubled recipe and shaped into rounding oval 2″ thickness so would fit on 1/2 sheet pan.
Sabine
Hi Analida, found this recipe and it looks good. Just a question though. You call for 1 3/4 White flour. Would that be teaspoons, tablespoons or cups? The recipe already needs 2 cups of whole wheat flour so I am unsure of how much more white flour is needed. Thanks so much.
Analida
Hi Sabine, The white flour is 1 3/4 cups. Thanks for the catch and I updated the recipe.
Tommy Wilson
I love a hearty bread like this! Thanks for sharing this traditional Irish recipe!
Marlene
I was lerry about this recipe because it did not call for eggs or butter. However it was the best Irish brown bread I have ever eaten. I followed the recipe to the letter. Thank you so much for the recipe.
Analida
Thanks Marlene! My family loves this recipe too and we try to have this with Guinness beef stew as it is a great bread to dunk.
Sasha
This turned out great! I added about 3 tbsp of ground flax seed for extra texture & a drizzle of honey to the dough for a little sweetness. Totally missed the part about flattening it out to about 2″, so it was quite a bit thicker but just baked until it had the hollow sound.
Analida
I always say a recipe is just a suggestion and it is so wonderful to get creative! I am trying this on my next bake!
Sharon McGee
Could this recipe be baked in two bread tins instead of rounds?
Analida
Hi Sharon, Thanks for the question. This recipe makes a very wet dough and it would be better to bake two rounds that are two inches thick.
I think if you bake in tins the thickness won’t allow them to cook all the way through.
Treia
Was very hopeful about this recipe as I adore Irish brown bread, but have made it twice and am disappointed. Used King Arthur flours which I have noticed sometimes require a little more liquid than other flour. Although the loaf looked very like yours, it was heavy, felt “gluey” in my mouth and tasted bland. Added a bit more oats, molasses, a touch of honey, and cooked it a bit longer the second time – with more or less the same result. All advice welcome (and I will be looking for real Irish whole meal flour.)
Analida
Hi Treia, I am sorry to hear this. You have to bake it until you get that hollow sound and this can vary by flour type, humidity, oven temp etc. It sounds like it was under baked if it was heavy or sticky. I typically use standard wheat wheat flour with a good result and rolled oats, not the “quick” oats. I hope this helps.
Stuart G Collier
I am not really a cook. I tease my real cook-wife that I learned to cook one day last week. Anyway, due to the virus we had to cancel our next week’s trip to Ireland, so I made this bread. It was simple, actually fun to make, and resulted in a pleasant discussion of Ireland by way of a delicious wedge of wholesome Irish bread–slathered, of course. My real cook wife said it was very good. It was, and 3/4 is left still, to provide more enjoyable Irish moments.
Analida
Hi Stuart! I am so glad you enjoyed the bread and I hope get the Ireland soon! Sláinte!
Maggie
Irish brown bread is a family favorite in my house. Making it, I didn’t want to disappoint so I read your entire article, followed to a T except, I altered one ingredient. I omitted the oats. I have the oats but chose not to use them, since my experiences with brown bread normally didn’t include oats. I was hoping I was not borrowing trouble with the end result. I also started making the bread and realized I didn’t have buttermilk so I converted skim milk into buttermilk using lemon juice. The bread could not have been more perfect! I am not a huge cook but Irish dinner on St Paddy’s day is an annual mini celebration of ours (like many Americans). I couldn’t have been more pleased with myself! (It was baked completely without being burnt or dried out. A true hazard in my kitchen at times) This recipe was perfect! Your instructions were clear and easy to follow. I wasn’t expecting the bread to be perfectly baked but it was! I had an 8” round dough that was 2” thick, just as the recipe suggests and I chose the lesser of the time range so not to over bake. Thank you for this recipe! It’s forever saved in my recipe box!
Analida
Thank you so much Maggie! I am so glad you and your family enjoyed the fresh baked Irish brown bread!
Mairead
This looks like a great recipe for brown bread. I grew up eating brown bread in Ireland and it’s lovely to find recipes that don’t depend on an expensive baking mix for success. Thanks for your great recipe and instructions.
Analida
Thank you so much Mairead!