Learn how to make the best Irish brown bread recipe for an authentic bread that’s dense, malty, and deliciously nutty! Ready in about an hour, it’s delicious on its own with a pat of butter and pairs wonderfully with hearty main courses, too.
If you’ve never tried Irish brown soda bread, you’re in for a treat! An authentic Irish recipe, it’s tangy, malty, and nutty in flavor. One of my absolutely favorite breads, it can be found all over Ireland being served as a breakfast, snack, or side dish. Similar to Irish soda bread, Irish brown bread comes together quickly with minimal prep time and a simple process, making it perfect for novice bakers or those who aren’t great with baking, like me!
If you enjoy this recipe, be sure to check out my other Irish recipes like colcannon and Guinness mussels.
Recipe Ingredients
Below is an overview of the recipe. Please be sure to scroll down to the recipe card for the complete details!
- Flour – Use a combination of whole wheat flour and plain white flour.
- Oats – Rolled oats and pinhead or steel-cut oats create a dense, hearty texture.
- Seeds – Sunflower seeds, pumpkin seeds (pepitas), and sesame seeds are what set this quick bread apart from other recipes. Save a little extra to press into the top!
- Baking Staples – Baking soda, kosher salt, and an egg enhance the flavor and texture.
- Molasses – Feel free to substitute treacle if preferred.
- Buttermilk – This reacts with the baking soda, helping the bread rise and creating a tangy taste.
How to make Irish Brown Soda Bread
Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, spray, butter, or line a 5×9-inch loaf pan.
- Mix the dry ingredients. Add all the dry ingredients to a large bowl, and whisk to combine. Then, make a well in the center.
- Add the wet ingredients. In a separate bowl, whisk the eggs, molasses, and buttermilk until smooth. Pour the wet ingredients into the flour mixture. Then, use your hand to combine. The consistency should be thick and flowing! Add a splash of extra buttermilk if needed.
- Bake. Transfer the dough mixture into the prepared loaf pan, and press oats and seeds onto the top. Bake until the bread rises and is lightly golden brown. It is properly baked when you hear a hollow sound on the bottom of the bread when tapped with a finger.
Hint: If you prefer a crisper exterior, remove the bread from the tin, and bake another five to seven minutes. Just be careful not to let it burn!
- Serve. Cool completely on a wire rack, and serve with Irish butter!
Serving Suggestions
I love to serve my Irish brown bread with a smear of Irish butter or fresh fruit jam. However, it’s also great alongside soups, stews, and hearty meals such as BBQ corned beef brisket, slow cooker beef stew, and broccoli cheese soup.
Frequently Asked Questions
Both breads are quick breads leavened with baking soda and buttermilk. However, Irish brown bread is made with whole wheat flour, nuts, and seeds, which creates a more savory, nutty flavor. Meanwhile, Irish soda bread is extremely simple, using white flour for a slightly sweeter, more scone-like taste and texture.
This recipe is best served right away. However, if you have leftovers, you can store them in a sealable bag at room temperature for up to three to four days.
Yes, you can freeze this bread for three to four months. Once cool, wrap it tightly with plastic wrap or aluminum foil, and transfer it to a sealable bag. Thaw in the refrigerator overnight to serve.
More Homemade Bread Recipes
- World’s Best Cornbread
- Chocolate Chip Pumpkin Bread
- Rhubarb Bread with Almond Topping
- Strawberry Bread with Vanilla Glaze
Did you enjoy this Irish Brown Bread Recipe? Leave a comment and rating to let me know!
Irish Brown Bread Recipe
Equipment
Ingredients
- 2 cups whole wheat flour
- 1/2 cup plain white flour
- 1 cup regular rolled/ porridge oats regular rolled oats
- 1/3 cup pinhead oats steel-cut oats
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds also called pepitas
- 2 Tablespoons sesame seeds toasted
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large egg
- 1 1/2 Tablespoons molasses – Shelagh likes Treacle
- 1 1/2 –2 cups buttermilk
Instructions
- Preheat your oven to 350°. Spray, butter, or line parchment paper a 5×9” loaf tin.
- In a large bowl, mix all dry ingredients. Make a well in the center of the dry mixture.2 cups whole wheat flour, 1/2 cup plain white flour, 1 cup regular rolled/ porridge oats, 1/3 cup pinhead oats, 1/3 cup sunflower seeds, 1/3 cup pumpkin seeds, 2 Tablespoons sesame seeds, 1 teaspoon baking soda, 1 teaspoon kosher salt
- In a separate bowl, whisk together the egg, molasses, and buttermilk. Add to the dry mixture. Use your hand (like a claw) to combine; do not overbeat. The consistency should be thick and flowing or drop consistency, not dry. Add a little more buttermilk if needed.1 large egg, 1 1/2 Tablespoons molasses – Shelagh likes Treacle, 1 1/2 –2 cups buttermilk
- Tip the mixture into a loaf tin and press in some oats and seeds onto the top. Bake for about 40-45 minutes.
- It is properly baked when you hear a hollow sound on the bottom of the bread when tapped with a finger. Hint: if you want it to crisp up a bit, remove it from the tin and place it back in the oven for 5-7 minutes. Let cool on a wire cooling rack.
- Enjoy with Irish butter!
Notes
Nutrition
