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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
Cook Time:50 minutes
Total Time:1 hour

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