Irish brown bread is rich, soft, and ideal for dunking into soups and stews. This whole wheat quick bread is one of my favorites—especially around St. Patrick’s Day. It’s beloved by family and friends, comes together in minutes, and bakes in about 30 minutes.
Irish Brown Bread
Move over, soda bread—Irish brown bread has won my heart. Made mostly with whole wheat flour, it’s delightfully soft yet retains a pleasant density that pairs perfectly with hearty soups and stews. It’s equally delicious simply warmed and spread with a pat of butter.
A touch of molasses adds a subtle sweetness that helps tie the flavors together. My not-so-secret ingredient is buttermilk: it makes baked goods tender and fluffy, and it’s what gives this loaf its moist crumb.
I bake this bread year-round, though it’s a favorite for St. Patrick’s Day. In colder months I love serving it with a rich stew—it’s filling, comforting, and easy to make whenever the craving hits.
How to Make Irish Brown Bread
Here’s a quick overview of the method. Full quantities and detailed instructions are included in the recipe card below.
- Prepare. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and place it on the center rack.
- Mix dry ingredients. Whisk together whole wheat flour, wheat bran, all-purpose flour, baking soda, and salt until evenly combined.
- Work in the butter. Cut the butter into the flour mixture with a pastry blender or your hands until the pieces are smaller than a pea.
- Add wet ingredients. Stir in the buttermilk and molasses just until the dough comes together.
- Shape the loaf. Turn the dough onto a lightly floured surface and knead gently until smooth. Form into a round, then use a knife to cut a 1-inch-deep slice across the top and another to form a cross.
- Bake. Transfer the dough to the hot baking sheet and bake 30–35 minutes, until the top is firm and the loaf sounds hollow when tapped on the bottom.
- Cool. Transfer the bread to a wire rack and cool to room temperature before slicing.
Storing, Reheating and Freezing
- Storing: Store cooled bread in an airtight container at room temperature for up to 3 days. Make sure the loaf is fully cooled before storing to avoid condensation.
- Freezing: To keep the loaf longer, wrap it tightly in two layers of plastic wrap and freeze for up to 3 months.
- Reheating: Thaw frozen bread at room temperature, then warm in a 350°F oven for 5–10 minutes.
Enjoy more of my favorite bread recipes!
- No Knead Sourdough Bread
- Easy Brioche Rolls
- Homemade White Bread
- Garlic Rosemary Focaccia
Follow along on social channels for more Irish-inspired recipes and baking ideas.
Irish Brown Bread Recipe
Equipment
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1 baking sheet
Ingredients
- 1 1/2 cups whole wheat flour
- 1/4 cup wheat bran
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 1/2 tablespoons butter cut into small cubes
- 1 1/4 cups buttermilk
- 2 1/2 tablespoons molasses
Instructions
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Preheat oven to 350°F and position a parchment-lined baking sheet on the center rack.
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Whisk together whole wheat flour, wheat bran, all-purpose flour, baking soda, and salt.
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Cut the butter into the flour mixture until the pieces are smaller than a pea.
-
Stir in the buttermilk and molasses just until the dough comes together.
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Turn the dough onto a lightly floured surface and knead gently until smooth. Shape into a round and cut a 1-inch-deep cross on top.
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Place the loaf on the hot baking sheet and bake 30–35 minutes, until firm and hollow-sounding when tapped on the bottom.
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Transfer to a wire rack and cool to room temperature before slicing.
Notes
Wrap the cooled loaf in two layers of plastic wrap and freeze for up to 3 months.
To reheat, thaw to room temperature and warm in a 350°F oven for 5–10 minutes.
Nutrition
Carbohydrates: 48g,
Protein: 8g
Nutrition information is an approximation.