Irish Brown Bread

The best part about this Irish Brown Bread recipe is that you don't need to wait for it to rise thanks to baking soda and there's also virtually no kneading of the dough either to really prove that some breads just need a few ingredients to let the oven do the hard work.

This bread is probably the best thing you want to grab if you happen to have a glorious bowl of soup in front of you and from the first mouthful you'll be grabbing for another slice before you can think about it.

When visiting Dublin over the New Year holidays the rain came down so heavy that anytime we left an establishment we had to run to our next location, but we got so drenched that half way to our next plans we ended up in a pub needing to dry off and warm up. Soon enough we were eating some soup and it was served with slices of this brown bread. Best smeared with butter to lap up the soup which will warm anyone right up!

Irish Brown Bread History

The history of this Irish Brown bread is that it was handed out during the famine in Ireland because wholemeal or rather as it was known, brown meal was considered as a less desirable product, making it significantly cheaper to feed more people. However, you can see why it has stayed an integral part of their food down to this day when you need something to warm you up through all the dreary rain they get.

Ingredients and substitutions for Irish Brown Bread

• Flour: Plain or all purpose flour works because biscuits, though being more a bread type dish, aren’t bread. We don’t want a firm crust or overly activated gluten which is easier to control with a plain flour that has less protein in it.
• Baking soda: This helps our bread rise avoiding a heavy dense crumb and helps to give result in that golden color.
• Buttermilk: Buttermilk is acidic which reacts with the baking powder and activates the baking soda in the dough as well giving our bread moisture to create a soft crumb. It's best not to create your own buttermilk substitute here to ensure you get the best bread.
• Butter: Unsalted butter was used, however, you can replace in equal measure with salted. Ensure it is well chilled.
• Egg: The egg binds and adds structure to our cornbread resulting in that soft interior.

See recipe card for quantities.

What people are saying about this!

'Just made this bread eating it with some good Irish butter and Irish cheese, with a cup tea, its lovely many thanks'

'Well done , a nice brown bread , and best wishes from DUBLIN.'

'Just had to let you know your recipe was a smashing success, everyone loved and devoured the 2 loaves I made tonight. Thank you very much.'

How to make Irish Brown Bread:

Step 1: Sift and rub: Sift the plain flour and baking soda and stir in the wholemeal flour and salt before rubbing in the butter until it resemble course breadcrumbs.

Step 2: Wet ingredients: Combine the wet ingredients in a separate bowl.

Step 3: Dough it: Add wet ingredients to the dry and combine until a dough forms.

Step 4: Tin time: Spoon into the loaf tin and smooth out the top, marking a line in the center.

Step 5: Bake: Place in the oven and bake until golden.

Step 6: Cool and slice: Allow to cool fully before slicing.

Step 7: Serve it up: Have a bowl of hot soup ready to dunk pieces into.

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Irish Brown Bread

Sylvie Taylor

This most satisfying authentic Irish Brown Bread recipe is perfect to dip into soup or stew to warm you right up through a cold and rainy winter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Cooling time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Side Dish, Snack

Cuisine Irish

Servings 12

Calories 185 kcal

Ingredients

  

1x2x3x

• 298 grams / 2 ⅓ cups wholemeal flour
• 222 grams / 1 ⅓ cups + 1 tablespoon plain flour
• 1 teaspoon sea salt
• 5 grams / 1 teaspoon baking soda
• 25 grams / 2 tablespoons butter room temperature
• 414 milliliters / 1 ¾ cups buttermilk
• 55 grams / 1 large egg room temperature
• 21 grams / 1 tablespoon honey

Instructions

 

• Preheat oven to 200ºC/400F and greaseproof a bread tin.
• Sift the flour and baking soda in a bowl. Add the salt and wholemeal flour and stir to combine.
• Add in the butter and cut or rub into the flour until the mixture resembles breadcrumbs.
• In a separate bowl, whisk the buttermilk, honey and egg and until well combined.
• Make a well in the flour and add the buttermilk mixture, folding until a dough is formed.
• Spoon into the bread tin and smooth out.
• Slice a line into the center of the loaf and place in the oven to bake until golden on top, approximately 45 minutes.
• Remove and allow to cool.
• Slice and serve warm.

Video

Notes

• Buttermilk: Buttermilk is acidic which reacts with the baking powder and activates the baking soda in the dough as well giving our bread moisture to create a soft crumb. It's best not to create your own buttermilk substitute here to ensure you get the best bread.
• Loaf tin: A traditional loaf pan is ideal for this recipe, with the tin used here fitting 1 kilo or 2 pounds.

Adapted from Farmette

Nutrition

Calories: 185kcal

Keyword bread, no yeast bread

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