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

• 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

1. Preheat Oven:
   Preheat oven to 375°F (190°C). Grease and flour a 9×5-inch loaf pan.

2. 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.

3. 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.

4. 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.

5. Bake:
   Bake for 45–50 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

6. Cool:
   Remove bread from pan and let cool on a wire rack for at least 20 minutes before slicing.

Equipment

• 9×5-inch loaf pan

• Mixing bowl

• Whisk

• Wooden spoon or spatula

• Measuring cups and spoons

• Wire rack

Timing

• Prep Time: 10 minutes

• Cook Time: 45–50 minutes

• Total Time: 55–60 minutes

Serving Size
Serves 8–10 slices

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.

Print Recipe

Prep Time:10 minutes mins

Cook Time:50 minutes mins

Total Time:1 hour hr

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.

Servings: 10 slices

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:

• Store in an airtight container or wrapped in a clean kitchen towel for 2–3 days.

Refrigerator:

• Wrap in plastic wrap or foil and store for up to 5 days. The bread may dry slightly; toast slices to refresh.

Freezer:

• 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.

• Thaw at room temperature or lightly toast frozen slices before serving.