Here’s a traditional Irish brown bread recipe — simple, hearty, and authentically Irish. It’s a staple in Irish homes, often served with butter, jam, or soup.
Traditional Irish Brown Bread Recipe
Ingredients
Dry ingredients:
2 cups (250 g) coarse wholemeal flour (Irish-style or stone-ground whole wheat flour)
1 cup (120 g) all-purpose flour
1 tsp baking soda (bicarbonate of soda)
1 tsp salt
1 tbsp brown sugar (optional — adds mild sweetness)
Wet ingredients:
1¾ cups (400 ml) buttermilk (see note below for substitute)
1 tbsp melted butter (optional — adds richness)
1 egg (optional — for a softer crumb)
Instructions
Preheat the oven
Preheat to 400°F (200°C). Lightly grease or line a 9×5 inch (23×13 cm) loaf tin with parchment paper.
Mix the dry ingredients
In a large bowl, whisk together the wholemeal flour, white flour, baking soda, salt, and sugar (if using).
Add wet ingredients
Make a well in the center. Pour in the buttermilk (and melted butter + egg, if using).
Mix quickly and gently with a wooden spoon until it just comes together.
The dough should be soft and slightly sticky — not too wet.
Shape or pour into tin
For a loaf shape, pour into the prepared tin and smooth the top.
For a free-form round loaf, shape into a round on a floured surface and place on a baking sheet.
Cut a deep cross (X) on top with a sharp knife — this helps it cook evenly.
Bake
Tin loaf: Bake for 40–45 minutes, until the top is firm and brown.
Free-form loaf: Bake for 35–40 minutes, until the crust is crisp and the loaf sounds hollow when tapped on the bottom.
Cool
Remove from the oven and let cool on a wire rack. Wait at least 30 minutes before slicing.
Buttermilk Substitute
If you don’t have buttermilk:
Mix 400 ml milk with 1½ tbsp lemon juice or white vinegar.
Stir and let sit for 10 minutes before using.
Serving Suggestions
Warm with butter and honey or jam
Alongside soup or stew
Toasted with smoked salmon and cream cheese
Topped with Irish cheddar
Storage
Keeps 2–3 days at room temperature in a tea towel or bread box.
Can be frozen for up to 3 months — slice before freezing for convenience.
