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Freshly baked loaf of Irish Brown Bread on a wooden board.

Classic Irish Brown Bread

This is a hearty, no-yeast bread that comes together in under an hour. It features a nutty, slightly sweet flavor from wholemeal flour and oats, with a dense yet tender crumb and a wonderfully crackly crust. Perfect for a substantial breakfast or alongside a bowl of soup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1
Course: Breakfast, Side Dish
Cuisine: Irish
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g wholemeal flour fine, stone-ground
  • 100 g all-purpose flour
  • 50 g rolled oats plus extra for sprinkling, optional
  • 2 tablespoons wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 400 ml buttermilk, cold
  • 2 tablespoons honey or brown sugar

Equipment

  • Large mixing bowl
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Kitchen scale (recommended)
  • Baking sheet
  • Parchment paper or flour for dusting
  • Sharp knife
  • Wire cooling rack

Method
 

  1. Preheat oven to 400°F (200°C). Lightly dust a baking sheet with flour or line it with parchment paper.
  2. In a large bowl, whisk together the wholemeal flour, all-purpose flour, rolled oats, wheat bran, baking soda, and salt until well combined.
  3. Make a deep well in the center of the dry ingredients. Pour in the buttermilk and honey.
  4. Using a wooden spoon, stir from the center outwards, just until a shaggy, sticky dough forms. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. With floured hands, gently pat and shape it into a round loaf about 7 inches (18cm) in diameter and 2 inches (5cm) high.
  6. Place the shaped loaf onto the prepared baking sheet. Using a sharp, floured knife, cut a deep cross into the top, almost to the bottom.
  7. Bake for 35-40 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
  8. Transfer the loaf to a wire rack and let it cool completely, for at least 30 minutes, before slicing for the best texture.

Notes

For best results, handle the dough minimally to avoid a tough texture. Test for doneness by tapping the bottom for a hollow sound. The bread is best eaten the day it's made but toasts beautifully on subsequent days; store wrapped in a clean tea towel. For variations, try adding raisins, grated cheddar cheese, or toasted oats. If you don't have buttermilk, make a substitute by adding 1 tbsp lemon juice or vinegar to 400ml of milk and letting it sit for 5 minutes.