Brown Bread (Arán Donn)

Brown Bread (Arán Donn)

Dense, nutty Irish soda bread made with wholemeal flour and a buttermilk tang.

Total 1 hr 5 min Makes 14 slices Calories 165/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This traditional Irish brown bread relies on baking soda and buttermilk rather than yeast, giving it a hearty, coarse crumb and a slightly sour depth. It comes together quickly with no kneading or rising time, making it a staple for weeknight dinners or alongside soup and tea.

Ingredients

  • 3 cups coarse wholemeal flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons butter, cold and cubed
  • 2 cups buttermilk
  • 1 tablespoon rolled oats, for topping

Method

  1. Preheat the oven to 425°F and grease a baking sheet or 9-inch round cake pan.

  2. In a large bowl, whisk together the wholemeal flour, all-purpose flour, baking soda, salt, and sugar.

  3. Rub the cold cubed butter into the flour mixture with your fingertips until it resembles coarse crumbs.

  4. Pour in the buttermilk and stir with a wooden spoon until a soft, slightly sticky dough forms. Do not overmix.

  5. Turn the dough onto a lightly floured surface and shape gently into a round loaf about 7 inches across.

  6. Place the loaf on the prepared baking sheet, cut a deep cross into the top with a sharp knife, and sprinkle with rolled oats.

  7. Bake until the crust is deeply browned and the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes.

  8. Transfer the loaf to a wire rack and cool at least 20 minutes before slicing.

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    Brown Bread (Arán Donn)

    This traditional Irish brown bread relies on baking soda and buttermilk rather than yeast, giving it a hearty, coarse crumb and a slightly sour depth. It comes together quickly with no kneading or rising time, making it a staple for weeknight dinners or alongside soup and tea.

    1 hr 5 min 14 slices 165 cal

    Ingredients

    • 3 cups coarse wholemeal flour
    • 1 cup all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 2 tablespoons butter, cold and cubed
    • 2 cups buttermilk
    • 1 tablespoon rolled oats, for topping

    Method

    1. 1

      Preheat the oven to 425°F and grease a baking sheet or 9-inch round cake pan.

    2. 2

      In a large bowl, whisk together the wholemeal flour, all-purpose flour, baking soda, salt, and sugar.

    3. 3

      Rub the cold cubed butter into the flour mixture with your fingertips until it resembles coarse crumbs.

    4. 4

      Pour in the buttermilk and stir with a wooden spoon until a soft, slightly sticky dough forms. Do not overmix.

    5. 5

      Turn the dough onto a lightly floured surface and shape gently into a round loaf about 7 inches across.

    6. 6

      Place the loaf on the prepared baking sheet, cut a deep cross into the top with a sharp knife, and sprinkle with rolled oats.

    7. 7

      Bake until the crust is deeply browned and the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes.

    8. 8

      Transfer the loaf to a wire rack and cool at least 20 minutes before slicing.