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
Ingredients
- 1 3/4 cups all purpose flour
- 1 3/4 cups whole wheat flour
- 1/2 cup toasted wheat germ
- 1/4 cup old-fashioned oats
- 2 tablespoons packed dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons 1/4 stick chilled unsalted butter, cut into pieces
- 2 cups buttermilk
Instructions
- 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.
Notes
- 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 - 1/4 - 1/2 cup softened in 1 cup warm water OR in 1/4 to 1/2 cup good Irish whiskey!!
I’ve been to Ireland once, and I need to go back! Your bread looks great, and I love Kerrygold butter. I also really like Irish cashel blue cheese with brown bread. Happy St. Patrick’s Day, early!
I’ve tried and tried ad tried to make bread like this. To no avail. So my hat is off to you. Looks unbelievably good!
We loved Ireland, too! It’s so amazing to visit the country of your heritage 🙂 Your brown bread looks every bit as delicious as the Irish staple – I’ve posted soda bread that I’ve made, but I’m definitely going to try your recipe for brown. Happy St. Patrick’s Day, Nancy!
I think that my daughter will beat me and visit Ireland before me:) I have not made Irish bread yet, but I know what you mean when you mention the difference in the coarseness of the flour. Whole Wheat flour in Serbia, where I grew up, is not as fine as here and the bread definitely has more bite.
This would be perfect for all of us who are not Irish to tip our hats off to St. Patrick’s Day!
My wife and I enjoyed only a couple of days in Ireland, what a beautiful country! You are right about the brown bread being a staple, I don’t remember having a meal without it there. ~ Paul
I have never actually had this bread before but it looks amazing. Great photos!
Thanks!! It is a great everyday kind of bread and is great with soups and salad – not to mention some good Irish cheese or butter!!
love Ireland – can’t wait to try your bread
Me too Lucy – I cannot wait to go back!!!
My grandfather was Irish and though I’ve never been to Ireland I still love the rich history and yes, find their simple foods something I really enjoy. Bangers and Mash and some Brown Bread…yeah, I’m good!
Lovely photos my friend.
Hi Barb,
You need to plan a trip to Ireland – it is such a beautiful country!! We visited the area (Killaloe and Ballina in County Clare) which is where my family is from – it was so wonderful to see where my family came from!! I agree – the simple Irish food we had was delicious!!! Glad you liked the photos – this was the first trip that I took my Dslr on and I had a great time snapping photos!!
This looks really tasty!
Hi Allison!!
It is pretty tasty – especially with some good Irish butter spread on it!!
I have always wanted to go to Ireland…especially growing up in a big Catholic family with Irish priests and nuns always over for dinner. Last weekend, I was in NYC and bought my daughter some Irish soda bread at Mario Batalia’s “Eataly”. She thought it was cake. Not exactly right. Need to try your recipe.
Hi Mary Ann,
This isn’t the “traditional” soda bread since most people are accustomed to ones made with all white flour. This one is a little different and isn’t as sweet as some soda breads!!
Ireland is on my list! I’ve always loved traditional Irish music. Am not too sure what the food is like, but if it’s like your bread, sign me up!
Hi Adair!!
As a vegetarian, you’d do fine in Ireland – lots of good bread and soups as well – not to mention plenty of good Guinness!! Ah, the music – I can’t get enough of it and I can’t wait to go back!!
I have never made Irish Soda Bread, but now I want to! I love your recipe with all the healthful ingredients. The problem is, I will more than likely eat the whole loaf, with a stick of butter and not feel the slightest bit guilty. Nothing a little extra walking time couldn’t cure!!
I have the exact same problem!!! Give me good bread and butter and I am a happy camper!!
Thank you so much for the link to my blog. It really is appreciated. This was my first visit to your site and while I was here I decided to browse through your earlier entries. I’m so glad I did that. I really like the food and recipes you feature here. I’ll definitely be back. I hope you have a wonderful day. Blessings…Mary
Hi Mary!!
You are so welcome for the link – always love to share wonderful posts with my readers!!! So glad that you like the blog!!!
Beautiful photos!
I’ve had my share of Irish Soda Bread recently… from the samples they’re giving out at the local Henry’s. Three weekends in a row now, we’ve had samples that have come straight out of the oven. Served WARM with a pat of Kerrigold Irish butter! Melt in your mouth good. Bet your brown bread is just as lovely.
[K]
I made this last night (St. Patty’s Day 2015). It was delicious, but I did need to add more flour. Thanks for the recipe. (And just a comment, it would be nice to pin it to my Pinterest page if there were a picture of the bread.)
Hi Laura – I am so glad that you liked the bread! Thanks too for the info on needing more flour – making a note to re test the recipe! Thanks too for the “heads up” about the photo – when I switched blog platforms not all of my photos transferred over so, I am slowly adding them back and added the one for the bread!
It’s Paddy’s Day! Sorry, I’m Irish so couldn’t let this one go!!
No need to be sorry – from one Irish lass to another!!!
I made this last night…I felt like I was back in Ireland! Thanks so much for this great, easy, recipe! When I returned from Ireland last summer, I tried many recipes and this is it!!
I just made this bread and it came out great. All the better with Kerrygold and honey! I’m Irish so a tough critic!
I substituted the wholemeal flour for dark rye flour and toasted wheat germ for the non toasted variety. I think I should have experimented with one cup of buttermilk first and added to it as the mix was very sticky and I had to add a little more flour as I pulled it together but probably due to the flour being finer. I will also try it with some pumpkin seeds next time but this is a great base to work from. Thanks!
Great analysis and I may have to try those substitutions as well!! Thanks so much for stopping by the Table!!
Tis the season for breadmaking and this looks delicious.