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Brown Bread Recipe (Irish)

This authentic Irish Brown Bread recipe is a hearty whole wheat loaf made with buttermilk and sweetened with rich molasses. It's a traditional Irish recipe, perfect for serving with stews and soups, and of course on St. Patrick's Day!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 12 -16 servings
Calories: 133 kcal
Course: Bread
Cuisine: American , Irish

Ingredients

  • 2 1/2 cups stone-ground whole wheat flour I used Bob's Red Mill. Irish Wholemeal flour may be used in place
  • 1 cup unbleached all-purpose flour
  • 1/2 cup rolled oats not quick-cooking or instant, grind in blender if you prefer a smooth bread finish
  • 3 tablespoons wheat germ or wheat bran, this is optional but makes it more authentic. If using Irish wholemeal flour, omit and increase the flour by 3 tablespoons.
  • 3 tablespoons molasses may omit, if desired
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 ¾-2 cups buttermilk I used whole milk, best to use real buttermilk, but see notes to make your own

Instructions

    Cup of Yum
  1. Preheat the oven to 450°F (232° C) and prepare a 10-inch cast iron skillet or line a baking sheet with a piece of parchment paper.
  2. In a medium to large bowl, stir together the stone-ground wheat flour, all-purpose flour, rolled oats, wheat germ, baking soda, and salt.
  3. Make a well in the middle of the dry ingredients, then add buttermilk, and molasses to the bowl and stir it in to make a sticky dough—if the dough is very dry and crumbly, add a little additional buttermilk about a tablespoon at a time until the dough just comes together.
  4. With the bread dough on a lightly floured surface, gently knead the dough a few times to bring it together. Don’t overmix.
  5. Pat the dough into a large round disc (about 8-9 inches), flattening to about  1 ½ - 2 inches in thickness. It’s okay if it’s rustic looking and not smooth. Using a sharp knife, cut a cross in the top of the dough, then puncture each of the quarters with the tip of the knife. Legend has it this lets the fairies out.  If desired, sprinkle with some rolled oats or caraway seeds.
  6. Place the dough into a buttered cast iron skillet (place a couple of teaspoons of butter in the skillet and place in the preheated oven for a few minutes, until melted). Transfer the brown bread to the skillet or onto a parchment-lined baking sheet.
  7. Bake the dough for about 15 minutes at 450° F (232° C), then REDUCE the temperature to 400° F (204° C) and bake the bread for another 20-25 minutes. You'll know the Irish brown bread is finished baking when you tap the bottom and hear a hollow sound. For best results use an instant-read thermometer. Insert it into the center of the loaf, when it reaches 200° F (93° C), your bread is good to go.
  8. Place the bread on a wire rack, and let it rest, cooling for about 30 minutes before slicing, it's important to let it cool for the best texture and flavor. Slice and serve with a pat of delicious Irish butter and/or fresh jam.

Notes

  • For more tips visit the original post which is full of great info. 
  • Why should I cool the bread a bit before slicing it?
  • As the bread cools, a sciency thing happens, the water molecules move outward towards the crust, which helps to soften the crust and prevents the interior of the bread from being gummy. If you slice in too early, your bread will be difficult to slice and you will have a gooey gummy mess that sticks to your knife. So waiting 30 minutes is about right. 
  • knife
  • Variations & Substitutions
  • all-purpose flour
  • Storage
  • Guinness - If you choose to use some Guinness reduce the amount of buttermilk by the amount of Guinness or instead, make my 4 ingredient beer bread, using Guinness instead.
  • Add-Ins: For more texture and flavor, include about half a cup of raisins, currants, or a tablespoon of caraway seeds.
  • Use all whole-wheat or wholemeal flour if desired. Whole grains absorb and need more moisture, so you may need to add additional buttermilk to the dough. 
  • GF Irish Brown Bread: I have not tried, but have had success in the past; swap the whole wheat and all-purpose flour with a combination of gluten-free alternatives, like brown rice flour, sorghum flour, a good gluten-free all-purpose flour, and millet flour.
  • Dairy-Free Brown Bread: Replace with a dairy-free buttermilk alternative or make your own. 
  • How to make buttermilk: Place 2 tablespoons vinegar or lemon into 2 cup measuring cup, add your milk (cow or plant-based) to 2 cup mark, stir, and let sit 5-10 minutes until soured. Use as needed.
  • Counter - Store it in an airtight container or tightly wrapped with plastic wrap on the counter for 2-3 days. Try using a bread saver or this bread box to retain moisture.
  • Fridge - Stored in an airtight baggie bread should last 5-7 days in the fridge. 
  • Freezer - Store cooled brown soda bread by wrapping twice in plastic wrap, then place it in a sealed freezer bag or something similar and keep it in the freezer for up to 3 months.

Nutrition Information

Serving 1serving Calories 133kcal (7%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.4g Monounsaturated Fat 0.3g Cholesterol 3mg (1%) Sodium 316mg (13%) Potassium 185mg (5%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 45IU (1%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12-16 servings

Amount Per Serving

Calories 133

% Daily Value*

Serving 1serving
Calories 133kcal 7%
Carbohydrates 26g 9%
Protein 5g 10%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 0.3g 2%
Cholesterol 3mg 1%
Sodium 316mg 13%
Potassium 185mg 4%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 45IU 1%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.