I love Irish Brown Bread even more than the traditional white soda bread with raisins. It’s hearty and savory because it’s made with whole wheat flour. A smear of butter and some marmalade turns brown soda bread into the perfect breakfast treat.
How to serve Irish Brown Bread:
Brown Bread is often served with a traditional Irish breakfast of eggs, bacon, sausage and black pudding (yum, but don’t ask what it’s made of).
Personally, I’m often happy to skip the full breakfast and feast on the bread with lots of Irish butter and marmalade.
I enjoy brown soda bread for breakfast or tea time, but also with corned beef and cabbage for dinner. I love to slather the bread with brown mustard and top it with a slice of corned beef.
Scroll through the process photos to see how to make Irish Brown Soda Bread:
If you keep a sourdough starter, you can make Sourdough Irish Soda Bread or Sourdough Irish Brown Bread with your discard.
Oh, and here’s a neat trick; if your hands get coated with the sticky dough don’t try to wash it off with water it’ll just get stickier and leave a mess in the sink. Dip your hands into the flour bin to coat them. Holding your hands over the trash can, rub them together vigorously and the sticky dough will come off easily.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Irish Brown Bread
I love Irish Brown Bread even more than the traditional white soda bread with raisins. It’s hearty and savory because it’s made with whole wheat flour.
Ingredients
- 2 cups (10oz, 285g) whole wheat flour
- 1 cup (5oz, 145g) all purpose flour
- 1 tablespoon (1/2 oz, 14g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons (1 oz, 30g) unsalted butter at room temp
- 1 egg
- 1 1/2 cups (360ml) buttermilk, plus more for brushing
Instructions
- Preheat oven to 375°F. Line a 1/2 sheet pan with parchment paper.
- In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, salt and baking soda. Add the butter and work in with your fingers until fully incorporated and there are no lumps larger than a pea.
- Make a well in the center of the dry ingredients. Combine the egg and buttermilk and pour into the well. Mix gently with a wooden spoon until most of the buttermilk is incorporated. If the dough is very, very dry you can add a little more buttermilk.
- Turn onto a floured surface and knead about 15-20 times until combined. Form the dough into a large round ball. Place the dough onto the parchment lined sheet pan and flatten the top a bit.
- Using a sharp knife or a single edge razor blade cut a 1/2-3/4" deep X shape across the top of the loaf. Brush the top of the loaf with buttermilk. Bake for 40-50 minutes until it is golden brown.
- To check if it's done, turn the loaf over and tap the bottom. It should have a hollow sound. You can also use a probe thermometer to check for an internal temperature of about 190°F.
Notes
I use King Arthur whole wheat flour and unbleached all purpose flour.
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Ida M
Friday 26th of August 2022
I never have bothered with recipe reviews or comments. Good or bad. But I made myself do this to say what a great recipe this is! Easy. Accurate. And the bread is completely yummy. Thanks for sharing it!
Sue Macfarlane
Tuesday 10th of March 2015
Looks great and can't wait to try this.. Thanks Eileen...
Eileen Gray
Tuesday 10th of March 2015
Thanks Sue. I hope you enjoy it. Let me know if you have any questions.