Irish Brown Bread
Irish Brown Bread
A hearty, rustic bread made with whole wheat and all-purpose flours, lightly sweetened with a touch of molasses and a hint of tang from buttermilk. Perfect for breakfast, tea, or alongside soups and stews, this bread has a dense, moist texture and a rich, nutty flavor.
Ingredients
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2 cups (240 g) whole wheat flour
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1 cup (120 g) all-purpose flour
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1 tsp baking soda
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1 tsp salt
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2 tbsp brown sugar or molasses
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2 1/2 cups (600 ml) buttermilk
Instructions
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Preheat Oven:
Preheat oven to 375°F (190°C). Grease and flour a 9×5-inch loaf pan. -
Mix Dry Ingredients:
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar or molasses until evenly combined. -
Add Buttermilk:
Gradually pour in the buttermilk, stirring with a wooden spoon until a sticky dough forms. The dough will be dense and slightly wet. -
Shape Dough:
Transfer dough to the prepared loaf pan. Smooth the top with a wet spatula or your hands. Score a shallow cross on the top with a knife to allow steam to escape. -
Bake:
Bake for 45–50 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. -
Cool:
Remove bread from pan and let cool on a wire rack for at least 20 minutes before slicing.
Equipment
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9×5-inch loaf pan
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Mixing bowl
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Whisk
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Wooden spoon or spatula
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Measuring cups and spoons
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Wire rack
Timing
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Prep Time: 10 minutes
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Cook Time: 45–50 minutes
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Total Time: 55–60 minutes
Serving Size
Serves 8–10 slices
Irish Brown Bread

Equipment
- 9x5-inch loaf pan
- Mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Wire rack
Ingredients
- 2 cups 240 g whole wheat flour
- 1 cup 120 g all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp brown sugar or molasses
- 2 1/2 cups 600 ml buttermilk
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Grease and flour a 9x5-inch loaf pan.
- Mix Dry Ingredients:
- In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar or molasses until evenly combined.
- Add Buttermilk:
- Gradually pour in the buttermilk, stirring with a wooden spoon until a sticky dough forms. The dough will be dense and slightly wet.
- Shape Dough:
- Transfer dough to the prepared loaf pan. Smooth the top with a wet spatula or your hands. Score a shallow cross on the top with a knife to allow steam to escape.
- Bake:
- Bake for 45–50 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool:
- Remove bread from pan and let cool on a wire rack for at least 20 minutes before slicing.
Frequently Asked Questions (FAQs)
1. Can I make this bread without buttermilk?
Yes. Substitute with 2 1/2 cups milk mixed with 2 1/2 tsp lemon juice or white vinegar. Let it sit 5 minutes before using.
2. Can I use all whole wheat flour?
Yes, but the bread will be denser. You may need to slightly increase the liquid to keep it moist.
3. Can I make this bread vegan?
Yes. Use plant-based milk (with lemon or vinegar to mimic buttermilk) and a vegan sweetener.
4. How do I know when the bread is done?
The top should be golden brown, and a toothpick inserted in the center should come out clean. The loaf should sound hollow when tapped.
5. Can I add seeds or oats?
Yes. Add 1/4–1/2 cup of rolled oats, sunflower seeds, or flaxseeds to the dry ingredients for extra texture.
6. Can I double the recipe?
Yes. Use a larger pan or two loaf pans and adjust baking time slightly.
7. Can I freeze this bread?
Yes. Slice and wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.
8. Can I make it in a bread machine?
Yes. Use the quick bread or cake setting. Do not use the yeast bread cycle, as this recipe relies on baking soda for leavening.
9. Can I use brown sugar instead of molasses?
Yes. Brown sugar will give a milder sweetness and slightly lighter color.
10. Can I toast this bread?
Absolutely. It’s excellent toasted with butter, jam, or served alongside soup or stew.
How To Store Irish Brown Bread
Room Temperature:
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Store in an airtight container or wrapped in a clean kitchen towel for 2–3 days.
Refrigerator:
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Wrap in plastic wrap or foil and store for up to 5 days. The bread may dry slightly; toast slices to refresh.
Freezer:
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Slice the bread first, wrap slices individually or in pairs in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months.
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Thaw at room temperature or lightly toast frozen slices before serving.