No meal in Ireland is complete without a loaf of Irish Brown Bread on the table! This no knead, no yeast Irish Brown Bread recipe is hearty, with a wheaty sweetness that just needs a slather of good Irish butter!
While traveling in Ireland, we ate numerous pieces of Irish Brown Bread and I quickly fell in love with the chewy crumb and whole grain flavor and was determined to add it to my collection of quick breads!
So, what is Irish Brown Bread?
It’s the whole wheat or wholemeal version of Irish Soda Bread. Served at breakfast, lunch or as a side at dinner, Irish Brown Bread is a staple of Irish cuisine. The loaves I tried in Ireland all had this wonderful chewy texture. Once home I tried several versions, but none had that chewy texture I loved.
But I didn’t give up! After doing a little research, I discovered that wheat flour in the U.S. is more finely ground, which gives this Irish Brown Bread a more cake-like texture. After experimenting a bit, I came up with this Irish Brown Bread recipe that is not exactly like the ones I had in Ireland, but very close!!!
How to make this Irish Brown Bread Recipe:
Step 1: In a large bowl combine the flours, oatmeal, wheat germ, baking soda and salt…
Step 2: Rub in the butter and then pour in the buttermilk…
Step 3: Mix well with a wooden spoon and dump the dough onto a parchment lined sheet pan…
Step 4: Give it a few pats to round it out and then put it in the oven….
Step 5: Cool and slice….
Step 6: And then slather with butter…
Want to try some other quick breads? Check out my
Irish Brown Bread
- 1 ¾ cups all purpose flour
- 1 ¾ cups whole wheat flour
- ½ cup toasted wheat germ
- ¼ cup old-fashioned oats
- 2 tablespoons packed dark brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons ¼ stick chilled unsalted butter, cut into pieces
- 2 cups buttermilk
- Line a sheet pan with parchment and set aside. Pre heat the oven to 375 degrees.
- Combine the flour, whole wheat flour, wheat germ, oats, brown sugar, baking soda and salt in a large bowl.
- Mix in the butter and rub with your hands until the butter is worked into the flour mixture.
- Add the buttermilk and stir with a large spoon until the ingredients are combined.
- Scoop the dough out onto the parchment lined sheet pan and with wet hands pat the dough to make a round loaf. The dough will be sticky!
- Bake the loaf for 30 - to 40 minutes or until a tester inserted in the center comes out clean.
- The brown bread in Ireland has different texture from that made here in the U.S since the grind of the flour that is used is coarser. To approximate that coarser texture, I added wheat germ and oats to the bread and, unlike most versions I also added a little brown sugar as well.
- This version also doesn't call for currants but you could of course add them if you wish - ¼ - ½ cup softened in 1 cup warm water OR in ¼ to ½ cup good Irish whiskey!!