Irish Brown Bread

Irish Brown Bread

A dense, wholesome loaf with a nutty crumb and a crisp, floury crust.

Total 1 hr 15 min Makes 14 slices Calories 148/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This traditional soda bread relies on coarse whole wheat flour and buttermilk rather than yeast, so there's no kneading or rising involved. The baking soda reacts with the buttermilk's acidity to lift the dense dough, producing a hearty, slightly tangy loaf that's traditionally served with butter and jam alongside tea.

Ingredients

  • 2 cups coarse whole wheat flour (wholemeal flour)
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon wheat bran or oat bran, for sprinkling
  • 2 tablespoons unsalted butter, cold and cubed
  • 1 tablespoon honey or molasses
  • 1 3/4 cups buttermilk

Method

  1. Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.

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

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

  4. Stir the honey into the buttermilk, then pour into the flour mixture. Mix with a wooden spoon or your hands just until a soft, sticky dough forms; do not overmix.

  5. Turn the dough out onto a lightly floured surface and shape into a round loaf about 7 inches across, patting gently; do not knead.

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

  7. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 400°F (200°C) and continue baking until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom.

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

Rate this recipe

★ 3.8 (1)

Irish Brown Bread

This traditional soda bread relies on coarse whole wheat flour and buttermilk rather than yeast, so there's no kneading or rising involved. The baking soda reacts with the buttermilk's acidity to lift the dense dough, producing a hearty, slightly tangy loaf that's traditionally served with butter and jam alongside tea.

1 hr 15 min 14 slices 148 cal

Ingredients

  • 2 cups coarse whole wheat flour (wholemeal flour)
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon wheat bran or oat bran, for sprinkling
  • 2 tablespoons unsalted butter, cold and cubed
  • 1 tablespoon honey or molasses
  • 1 3/4 cups buttermilk

Method

  1. 1

    Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.

  2. 2

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

  3. 3

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

  4. 4

    Stir the honey into the buttermilk, then pour into the flour mixture. Mix with a wooden spoon or your hands just until a soft, sticky dough forms; do not overmix.

  5. 5

    Turn the dough out onto a lightly floured surface and shape into a round loaf about 7 inches across, patting gently; do not knead.

  6. 6

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

  7. 7

    Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 400°F (200°C) and continue baking until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom.

  8. 8

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