This hearty bread is a staple in Ireland, and one you should make to enjoy with afternoon tea, hot soup, or toasted and buttered for breakfast. Here's my homemade Irish Brown Bread Recipe.
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My family and I discovered brown bread: a heartier, wholemeal version of Irish soda bread, on a recent trip to Ireland. We found it offered everywhere we stopped, and we loved it.
Once home, we really missed those rustic slices, and I decided it was time for my own homemade Irish brown bread recipe.
In my Delectable Destinations posts about our trip to Ireland, you will find many mentions of "brown bread". When we arrived we saw this on menus everywhere: in cafés, restaurants, and with breakfasts at our B&Bs. And we weren't sure at first what that was - maybe a plain slice of regular wheat bread?
What is Irish Brown Bread?
When researching authentic Irish foods for a round-up of recipes for St. Patrick's Day, I found plenty of entries for white soda bread - usually studded with raisins and caraway seed like my Great-Great Aunt Lizzie Reilly's recipe. Though brown bread is also a soda bread, it's a much different loaf!
Because Irish brown bread is a soda bread it's leavened with baking soda instead of yeast. Buttermilk in the mixture adds flavor and moisture.
The deep brown color and nutty flavor of brown bread comes from wholemeal flour, which is a coarse wheat flour with visible specks of bran. It's not as finely ground as a typical whole wheat flour we're used to seeing.
The brown bread slices we found throughout Ireland were cut from small, soft homemade loaves. They were a deep, wheaty brown with a rustic texture.
Irish brown bread is hearty, simple, and quite flavorful especially when spread thickly with fresh butter. It was perfect with breakfast, as a mid-afternoon snack or to whet our appetites for dinner.
Brown bread all over Ireland
I found Irish brown bread everywhere on our travels. We had it with tea at E.J.King's in Clifden, and with our breakfast at Rossmore Manor in Donegal. It was on the breakfast table at Murphy's Farmhouse B&B in Castlemaine.
On the stark island of Inishmore we had brown bread with veggie soup at Tigh Nan Phaidi Café. We purchased slices at Caífé na Trá, a little café perched on a sloping hillside above the sea in Dingle, to bring with us on our scenic drive around Slea Head.
It's no wonder that once home we really missed this brown bread!
Why you'll love this bread
You will quickly get hooked on how hearty and homey this loaf is, and it's amazing that it works with literally every meal.
Like white Irish soda bread, this brown bread is so quick to pull together. It's easy to see why so many Irish kitchens bake a loaf up fresh every day. Jus blend your dry ingredients, then pull everything together with a splash of buttermilk.
I like to bake my Irish Brown Bread in a cast iron Dutch oven, because it gives it a taller, rounder shape. But you can also just bake it on a flat baking sheet.
🔪 How to make Homemade Irish Brown Bread
Step 1: Mix the dry ingredients
Stir up the two flours, sugar, baking powder, baking soda, and salt in a large bowl.
Step 2: Add in the buttermilk
Add in most to all of the buttermilk and stir it into the dry mixture.
Step 3: Give it a very quick knead
Pour out the bread mixture onto the floured surface. Give the dough a few quick kneads to just pull it together. Shape it into a ball and place it it the pot or on the baking sheet.
Step 4: Slash and bake
Use a sharp knife to slash the top of the dough ball. Bake the bread for a total of about 55 minutes, reducing the heat after 10 minutes. Let the loaf cool on a wire rack, then slice it up. It's delicious slathered with butter or jam.
Notes
- You can get authentic Irish wholemeal flour like Odlums brand online, or if you're coming home from Ireland bring some with you! Another option that is readily available is King Arthur Flour's Irish Style Flour - get it at their website or at the Baking Store in Norwich, VT.
- This brown bread recipe uses a combination of wholemeal and white flours, to get a loaf that's soft with a great texture and a decent rise.
- I baked my bread in a round enameled Dutch oven, which keeps the loaf compact and nicely shaped. You can just as easily bake the loaf on a baking sheet if you'd prefer.
Don't forget to slather the slices with butter, Irish butter preferably!
The recipe for Homemade Irish Brown Bread is below, and here are more recipes inspired by travels to Ireland:
💬 How do you like this loaf? Scroll down to leave a comment for me, and give the recipe a star rating. Sláinte!
Homemade Irish Brown Bread Recipe
Ingredients
- 2 cups Irish Style (wholemeal) flour
- 2 cups all-purpose flour, unbleached
- 4½ tablespoons granulated sugar
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1½ cups buttermilk
Instructions
- Preheat the oven to 400° F. Have ready an enameled cast-iron Dutch oven or a baking sheet. Line the pot or the baking sheet with parchment paper. Have a floured surface ready for a quick knead on the dough, and a bench scraper if you have one.
- Stir together in a large bowl the Irish whole meal flour, all-purpose flour, sugar baking powder, baking soda, and salt. Pour in most of the buttermilk and stir it into the dry ingredients. If the mixture still seems very dry, stir in the rest of the buttermilk.
- Turn out the contents of the bowl onto the floured surface - the dough will still have some dry flour visible. Give the dough just a few quick squeezes to pull it together. (You don't want to over-knead this bread as it will make it tough once baked.)
- Quickly shape it into a ball and place the dough into the pot or on the baking sheet. Use a sharp knife to slash the top of the dough.
- Place the pot or baking sheet in the oven and bake for 10 minutes. Reduce the temperature to 375° F and bake the bread for another 40-45 minutes. The bread should be risen and browned, and sound hollow when tapped on the bottom.
- Remove the bread to a cooling rack and let it cool for at least 30 minutes before slicing it.
- Serve slices of the bread with butter and jam. Tightly wrap leftover bread and use it within 2-3 days.
Notes
- You can get authentic Irish wholemeal flour like Odlums online, or if you're coming home from Ireland bring some with you! Another option that is readily available is King Arthur Baking Company's Irish Style Flour - get it at their website or at the Baking Store in Norwich, VT.
- This brown bread recipe uses a combination of wholemeal and white flours, to get a loaf that's soft with a great texture and a decent rise.
- I baked my bread in a round enameled Dutch oven, which keeps the loaf compact and nicely shaped. You can just as easily bake the loaf on a baking sheet if you'd prefer.
Nutrition
Post originally published in March 2019. Post and recipe updated July 2021.
I just returned from my first trip in Ireland...I was in Galway, Kinvara, and Connemara. I would buy a ticket back just to go have the brown bread. I have been searching for the best brown bread recipe since my return. Yours looks like the best so far...I will use Molasses instead of sugar. My question is about altitude. In Denver we are at 5280 ft and I am wondering if you have any suggestions about changes to the recipe at this altitude. I ordered the King Arthurs Irish Style...
Hi Pamela, I completely agree that it would be worth the price of airfare to be back in the land of brown bread! We are hoping to travel to Ireland again next year, and Galway is one place I would love to spend time exploring. That's a great question about adjusting my recipe for high altitude. I found this chart from King Arthur Flour that I hope will help: it shows how to adjust the liquid, leaveners, and bake time for your altitude, and notes at the bottom that the conversions should work well for quick breads like this Brown Bread. Here is the link: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking Please let me know how the bread turns out for you. Sláinte!
Looks like a good recipe! Here in Cork eggs and butter snd enough buttermilk are often added to make quite a wet bread which is baked in a tin ad it’s so sloppy. Makes a very moist brown bread (or brown cake as some call it). I find too that if I use sour milk rather than buttermilk the texture of my bread is lighter though it might not always be possible to get. Using ordinary milk doesn’t result in a great bread.
Hi Bernadette, how interesting! I haven’t seen a brown bread recipe with eggs before. With the eggs and the wet texture it sounds similar to a banana bread batter. It bet it’s delicious. I agree, we never have sour milk and I love the flavor/moisture from buttermilk. Thank you so much for sharing this - I’ll have to try the Cork version of brown bread soon!
Here’s a recipe I got from a n older neighbour. The mug is more or less equivalent to three quarters of an American cup: 2 mugs fine brown flour, 1 mug coarse brown flour (you can substitute other flours and make one mug white for lighter bread), half mug ground up nuts or seeds or oats or bran or combination, quarter mug melted butter or oil, 2 eggs, about 2 mugs buttermilk. Mix all above. Then add quarter mug hot water mixed with 2 tsp bread soda (baking soda). Put in greased loaf tin or dish and bake at 180 Celsius till a skewer inserted comes out dry (could be up to an hour)
Bernadette, you are so generous to share this with me - thank you! I think I have just enough Odlums coarse flour left, so I can’t wait to try this version.
One of the best things about sharing my Brown Bread is all the folks I’ve heard from here who’ve shared their own brown bread stories and favorite recipes. ❤️ Thanks again - I’ll let you know how it turns out! -N
I also have traditional recipes for brown scones if you’re interested!
Oh my gosh, I would love that! Thank you!
I haven't made this bread yet although it sounds delicious! I wanted to ask a question please : Is it necessary to add so much sugar? 4 tbls is an awful lot and I hate sweet bread. Do you think I could lower it without spoiling it? Sorry to be a pain! Thanks. x
Hi Jill! I think it's fine if you'd like to cut the sugar amount down. I will say that this bread doesn't have the sweet taste that you think of with sweet breads like brioche, Portuguese sweet bread, or even Hawaiian sweet rolls. I find that it's a nice level of subtle sweetness that complements the wheatiness of the loaf. But yes, I think you can reduce the sugar without negatively affecting how the brown bread will turn out. I hope you get to bake a loaf soon, and let me know how it goes! Thanks, Nancy
Really good and easy. We enjoyed it last night with some traditional British cheeses.
I probably should have kneaded it a bit more as I saw some points of of un-mixed flour, but not really critical.
I used wheat germ flour from Holland and Barrett as the Irish Style flour because I could not find the brand Odlums here in Kent, UK
Hi Marita, That's a great tip about the flour. I have heard from other readers that they've substituted a blend of whole wheat flour and wheat germ when they couldn't find Irish wholemeal. I'm happy that you liked it! What kind of cheeses did you pair with it? (I think that sounds like a great idea.) Thank you again for trying my Brown Bread!
I havent tried it yet, it seems lovely but what measurement do you mean please by a 'cup',
how many grams und and mililitres?
Thank you
Hi Nora! One cup is the equivalent of 120-125 grams. If you look at my recipe card, there is a tab for "Metric" - click on this and all of the measurements will be converted to grams and milliliters. I hope this helps - let me know how this Brown Bread turns out for you. Thanks!
When you bake it in the Dutch oven, do you uncover it towards the end of baking?
Hi Ellen, I actually don't cover it at all during baking. I hope this helps!
Hi Nancy,
I will be making this brown bread for Easter Sunday for my husband who is Irish, but I love the brown and soda breads from Ireland too! (I have a Polish background). I just have a quick question. Some recipes call for shortening or melted butter. Have you tried it that way and how does it affect the bread? Thank you for your reply.
Regards,
P.S. I pretty much lived on brown bread when we visited Ireland years ago!
Hi Cecily, I'm excited that you're making my Brown Bread for Easter! Brown Bread was everywhere on our trip to Ireland... I agree with you, it definitely sustained us and we had it with nearly every meal! Please do write back and tell me how this bread turns out for you.
To answer your question about shortening/butter: I've never used butter in this recipe, or in my recipe for Aunt Lizzie's Irish Soda Bread. From my research, it seems that traditional Irish soda breads don't include butter (except to spread on the slices afterwards!) That being said, I think some softened butter could be cut into the flour mixture and it wouldn't harm the finished loaf. It might give you some butter flavor in the bread, but again, you can just get that by spreading butter on the slices. I would skip shortening because it won't add any flavor, and the bread is tender enough without it. Thanks Cecily!
I used molasses/treacle in place of the sugar and was not disappointed. This is a lovely recipe, and it was not harmed by my tweaking it just a bit. It was a tasty complement to my Crock Pot corned beef and veg and Jimmie’s and ginger (Jameson reserve, ginger ale, and a lime twist) drink in honor of St. Patrick’s Day. Thank you for sharing. I was transported back to Ireland (if only with my eyes closed).
Hi Carol, That's wonderful that you were able to swap in molasses for the sugar, I would imagine it would take on a flavor of traditional Boston or New England Brown Bread. Delicious! And now I really want a Jimmie's & Ginger... I might have to dash to the store. Happy St. Patrick's Day to you! Thanks for trying my recipe, and I'll dream of Ireland along with you. 🙂
Lovely recipe. Honey also works in place of sugar.
Thank you, Marian!
Everytime my American wife and I go home to Ireland, the first thing we do, once we get to my home town is head straight for my local, the bridge bar for seafood chowder, brown bread and a pint of Guinness. Unfortunately, we haven’t been able to travel this last year, so for my bday in February my wife had a cake made up to look like the chowder and brown bread. It was a hilarious surprise and the next best thing to being at home.
It’s March 16th, I’ve just baked the brown bread, Kerry gold is softening a bit and just poured a pint of Guinness.
Thank you for the recipe!
Happy St Patrick’s day!
I love this tradition that you and your wife have - where in Ireland is home for you? How creative to get a cake that looks like chowder and bread! 🙂 I hope you will both be able to return to Ireland again soon, it's such a relief that we seem to be inching our way back to normal. Thank you Daithi, for sharing this with me and for making my Brown Bread this St. Patrick's Day. Sláinte to you and your wife! 🍻
I am going to be participating in a virtual Irish Soda Bread Making Event tomorrow. I knew Saint Patrick's Day wouldn't be complete without Brown Bread, so I found your recipe and I am going to make it as well. Thank you for this recipe and I can't wait to get baking!!!
Wow, that's so cool! Who's hosting that event? Wouldn't it be amazing to be at an Irish Soda Bread event in person to sample all that delicious bread? Thanks for choosing my Brown Bread to make for this event, you'll have to write again and let me know how it goes!
I just made this the other day and it was amazing. We visited Ireland a few years ago and when the smell of the baking bread hit me, wow! Then I tried it with some Irish butter and it was just like being back there! I did have a question about the recipe. I seemed to have a lot of flour left that wasn’t incorporated after adding all of the buttermilk. I added a bit more and was able to get it into a good loaf but there was still flour left over. Did I do something wrong or is this normal? Thank you!!
Hi Ali, Thanks for trying my Brown Bread! I'm glad it brought back memories of being in Ireland for you - that's why I love to make it, too. I think I know what you mean: sometimes after mixing the buttermilk in, there will be a bit of dry, unincorporated flour in the very bottom of the bowl. When I tip everything out of the bowl to to squeeze the dough together, that's when I get to gather up and fold in any leftover dry ingredients. I hope this helps for the next time you make it. Sláinte!
Hi Nancy,
I made this bread last week and it was so delicious. I'm just wondering if I could leave the sugar out so to have it more savoury for soups and meat.
Hi Sinead, thank you for trying my Brown Bread recipe - I’m so happy to hear that you liked it! Great question about omitting the sugar: I made a test loaf this morning, everything the same except without sugar. The bread turned out well, risen and browned, and still delicious. So yes, feel free to leave out the sugar for a Brown Bread better suited for savory meals. Thanks Sinead, happy baking!
Hi!
There is an Odlums whole meal coarse flour and a whole meal extra course. Which would be better?
Hi Patricia, Odlums Coarse is the flour I use. I haven’t been able to test the other flour. Thanks!!
Thank you!
I make regular soda bread often, but I loved the brown bread when I was in Ireland- I ordered the flour - can’t wait til it arrives I am sure this will become a staple in my house!
Hi Meghan! It sounds like you were as smitten with the Brown Bread as we were! I'm so glad you're going to give my recipe a try. When you make your loaf, please drop me a line and let me know how it comes out!
Just like mom used to bake . I could never make her bread but now you shared the recipe I can. And I can’t stop baking it delicious. Mom has passed on and so happy I can make for my family thanks so much
Hi Maura, this is so sweet. I’m touched that you’re making my brown bread in honor of your mom, your family is very lucky. Thank you for sharing this with me and for giving my recipe a try!
I double this recipe, and half the Suger, and add 2 tbsp of Golden Syrup, and bake twice a week, so wholesome and full of fiber.
Hi Norah, I love hearing that you bake brown bread so frequently! That's an interesting variation, to use some syrup in place of some sugar. I've never used Golden Syrup - how does that change the flavor or sweetness? Maybe I'll have to give that a try.
I don’t usually comment on recipes but this was 10/10 delicious. I rushed back here to save the recipe. It was so easy to make and tastes like Ireland 😍
Kelly, I am so happy to read this! Thank you very much not only for trying my brown bread, but for saving the recipe to make again. Eating it takes me back to our time in Ireland, too. Your feedback made my day. Slainte!
Thanks for the recipe, made it today. I was wanting a ' sweet ' version of the bread and this worked for my needs. I really appreciated the metric measurements! I had some Odlums extra coarse flour that needed to be used up. Cheers.
Hello! You're very welcome, I'm so glad you enjoyed it! And I appreciate hearing the feedback about the measurements. Have a wonderful day!
Hi Nancy,
I live in Connemara in the West of Ireland and I bake regularly. Today I tried your recipe for brown soda bread and my family and I have not stopped eating it since it came out of the oven. It's sensational. The crispy crust and the melt in the mouth middle. I don't normally add sugar or baking powder when I make soda bread but I must hand it to you, it makes a huge difference. We ate the bread with salted butter, butter and homemade rasberry jam and I had some with a slice of boiled bacon. Devine. Thank you Nancy for your fabulous recipe. I'm looking forward to baking Aunt Lizzie's soda bread next. Thank you again for a wonderful recipe.
Hi Carol! I am delighted to hear that you and your family like my Brown Bread, and it means so much to me that you gave it a try. When we traveled to Ireland we had many versions of Brown Bread (including in Clifden!) - each made by hand in home kitchens, and I liked the subtle differences that each baker gave this traditional bread to make it their own. Do you make Brown Bread often for your family? Reading your comment made me realize I'm getting low on Odlums - I'll have to order more today and get more bread in the oven! Thank you for trying my recipe, and if you have time I'd love to hear more about the baking you do. ♥
I’m from Dublin and have been baking brown bread foe 30+ years, eating it for 50+ and have never heard of anyone putting sugar in it. It should not be sweet. I will certainly try it with some baking powder for a little variation but I will skip the sugar. I live in America and do not buy bread ever because of the American propensity for adding sugar.
Hi Grainne, I appreciate this perspective and I have heard from one or two others who grew up eating Brown Bread that sugar is not traditionally added. When I started experimenting with a Brown Bread recipe after visiting Ireland, I added sugar since it's normally included in quick breads. (Americans and their sugar, like you said!) The amount of sugar in this loaf is on the low side at least. I do think it nicely enhances the flavor of the bread without making it sickly sweet. In any case, I appreciate that you're willing to try my recipe with our without the sugar - I hope you will write again and let me know what you think of it!
I lived in Ireland when I was younger and this is the closest tasting recipe I've found.
Since King Arthur is out of it's Irish Style flour - I used a mixture of 100% extracted stone meal wheat flour and this I used my spice grinder to grind down some Red hard wheat grain I purchased at Whole Foods. I used 1/4 of a cup. It gave the bread the same texture as the coarsely ground whealmeal flour.
Hi Carla! I am thrilled that you find my recipe to be so much like the brown bread you remember from Ireland, thank you! Grinding the hard wheat grain is a very clever workaround to get the texture of wholemeal. Odlums is another good wholemeal flour to use when King Arthur Flour is out of their Irish flour. I can usually find Odlums online. Thank you so much for trying my recipe!!
I just made irish brown bread using 2 1/2 c King Arthur's Irish style flour. I lost my favorite recipe but managed being a little creative and it came out 😋 delicious.
I added 1/2.c. Quick cooking rolled oats, 1/2 wheat bran, 3 TBSP wheat germ, and instead of sugar 2 TBSP. molasses. Same baking soda, salt, and buttermilk.
I also feel in love with brown bread (and Ireland) on several trips there and had it with seafood chowder often.
Slainte!
Hi Denise, I hope you liked my posts about our visits to Donegal, Inishmore, Clifden, Dublin, and Castlemaine. After tasting Brown Bread on our first day in Ireland we were so happy to find it everywhere we stopped, and each version just a little different with the individual baker's own take on the recipe. Slainte to you 🙂
This looks delish!
Why thank you!
Hi
I live in Cork Ireland and your recipe is excellent. Where I live we would never add sugar to brown bread, but I know it differs throughout the country. Most important is, of course, the butter thickly spread on top😉
Hi Hanna, Wow - when someone from Ireland says my brown bread is excellent, I consider that truly high praise! Thank you for making my recipe, and for this comment which really made my day. And I agree - don’t forget that butter!
Hi! Can we make this bread in a loaf tin?
Hi Anam! Yes, you can definitely bake this in a loaf pan. Grease the inside of the pan then pat in the dough, leaving the long center a little higher than the sides. When I tested this in a 9-inch by 5-inch glass pan, I baked it following the same directions above: 10 minutes at 400 F then 40 minutes more at 375 F. The internal temp of the finished loaf should be about 180 F. Thanks for the great question - let me know how it turns out!
Made this tonight replaced sugar with honey
Worked a dream very tasty
I'm from Ireland best recipe so far
Hi Mary, oh I'm so happy to hear that you enjoyed it! I will have to give it a try with honey, that sounds so delicious. Where in Ireland are you from?
It was a great time. Love you too.
❤️❤️❤️
Wow! I came across this recipe while searching for Irish brown bread. This was the only one I had seen that used course whole wheat. I added the Irish flour to my order and have to say this is one of the best whole grain breads I've had. So easy to make I'll be passing this recipe on to my friends,
Hi Bill, I agree, the coarse wholemeal flour makes all the difference. Thank you for trying (and sharing) my recipe - I'm so happy to hear you like it! Cheers!