Our traditional Irish brown bread recipe is easy to bake at home. Serve warm, with a pat of Kerrygold butter.
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How to Bake Irish Brown Bread
Updated on Mar. 25, 2024
During our visit to Ireland, my family and I fell in love with Irish brown bread: a simple, rustic loaf with a crunchy crust, soft interior and rich wheat flavor. We missed it so much after leaving that I made my own Irish brown bread recipe so we can continue to enjoy it at home! It’s easy to make and once you taste it you’ll be hooked, too.
You can serve brown bread with traditional Irish recipes or a full Irish breakfast.
What Is Irish Brown Bread?
While many Americans know about Irish soda bread, made with all-purpose flour, raisins and/or caraway seeds, Irish brown bread (also called brown soda bread) is a true Irish staple that’s on menus and tables in Ireland every day. When I was there with my family, we had Irish brown bread several times a day, as an appetizer, with afternoon tea and alongside soups and hearty stews. It was also offered every morning at our B&B, along with other traditional Irish food like black and white puddings, barmbrack and scones.
In Ireland, this bread is made with Irish wholemeal flour, which is more coarse than typical whole wheat flour. With large, visible flecks of bran, wholemeal flour gives brown bread its characteristic hearty flavor and texture. If you can’t find Irish wholemeal flour locally, it can be ordered online from sellers like Odlums and King Arthur Baking Company. This recipe uses stone-ground wheat flour, which is easier to find in the U.S. from producers like Bob’s Red Mill.
Another traditional ingredient is buttermilk, which gives the bread great flavor and also works with baking soda and baking powder to make the bread rise. And although I’ve been told by Irish readers that real brown bread is never made with sugar (and that Americans eat too much of it!) I do like a touch of sugar in my recipe because I love how it enhances the wheat flavor.
How to Make Traditional Irish Brown Bread
Adapted from my Irish brown bread recipe at Hungry Enough To Eat Six, this makes one loaf that serves 10-12 people. The dough comes together fast, and you’ll want to get it right in the oven after it’s mixed and shaped.
Ingredients
- 2-1/2 cups stone-ground wheat flour
- 1-1/2 cups all-purpose flour
- 3 tablespoons wheat germ
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1-1/2 cups buttermilk plus a little extra
Directions
Step 1: Mix dry ingredients
Preheat the oven to 400°F. Line a baking sheet with a piece of parchment paper. Blend together the stone-ground wheat flour, all-purpose flour, wheat germ, sugar, baking powder, baking soda and salt in a large bowl.
Step 2: Add buttermilk
Add buttermilk to the bowl and stir it in to make a sticky dough—if the dough is very dry and crumbly, add another tablespoon or so of buttermilk.
Step 3: Shape and slash the dough
Turn the bread dough onto a lightly floured cutting board. Squeeze and fold the dough just a few times to bring it together. Don’t overmix. Shape it into a round, then place it on the lined baking sheet. Use a sharp knife to cut a cross in the top of the dough, then to poke a small hole in each corner of the bread (to let the fairies out).
Step 4: Bake
Put the dough in the oven and bake it for 10 minutes—then reduce the heat to 375° and bake the bread for 40 minutes longer. Remove the bread to a cooling rack, and let it rest for at least 30 minutes before slicing. Serve slices of Irish brown bread warm, at room temperature or toasted.
How to Store Irish Brown Bread
Irish brown bread tastes the very best the day it’s baked, but if wrapped tightly it will stay good for up to three days. You can also freeze the bread; wrap it very well and seal tightly in a freezer bag to protect the flavor and texture. Store it in the freezer for up to three months, and let it thaw in the wrappings in the fridge.
Irish Brown Bread Tips
How can you tell when Irish brown bread is done baking?
A finished loaf of this Irish bread will be dark brown with a firm crust and will have a hollow sound when you knock on the bottom. A digital thermometer inserted in the middle should read 200-205°.
What can you use if you don’t have buttermilk?
It’s easy to make a substitute for buttermilk. Just measure out 1-1/2 tablespoons of white vinegar, then add enough regular milk to make 1-1/2 cups. Let it sit for at least 5 minutes before using it in the recipe.
What else can you put in Irish brown bread?
While soda bread often has raisins or caraway seeds, brown bread is more often made without mix-ins. However, there are some tasty additions that you can try adding to your bread, like 1/2 cup of sunflower seeds, flax seeds, pepitas (pumpkin seeds) or poppy seeds. Chopped walnuts would also be delicious in this bread. Some bakers like to add a couple of tablespoons of wheat or oat bran for extra flavor and nutrition. Learn how to make Irish soda bread at home.
What can you serve with Irish brown bread?
This bread has such great flavor, it’s best with just a light spread of butter or tangy marmalade. It’s so versatile that it can accompany every meal: toasted for breakfast, dipped into soups, or alongside savory roasted meats and veggies. I also recommend having a buttered slice with a hot cup of tea or coffee.
Hearty Irish-Style Soups and Stews
Potato Leek SoupMy family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. —Christine Frye, Odessa, Missouri
Irish Beef StewRich and hearty, this Irish beef stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. —Carrie Karleen, St. Nicolas, Quebec
Fennel Carrot SoupThis soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia
Cabbage StewChock-full of ground turkey, cabbage, carrots and tomatoes, this turkey cabbage soup delivers delicious down-home comfort on cool days. If you don't like cabbage, replace it with chopped green peppers. Simply saute the peppers with the turkey, onion and garlic. —Susan Lasken, Woodland Hills, California
Deb’s Mushroom & Barley SoupNothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. —Debra Kamerman, New York, New York
Creamy Root Veggie SoupOn chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan
Vegetable Beef SoupWhen you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. —Sue Straughan, Prattville, Alabama
Hearty Vegetable Lentil SoupMy mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cool nights, so I paired the lentils with turkey bacon and a handful of spices. —Nicole Hopping, Pinole, California
Autumn BisqueI like cozy comfort soups that taste creamy—without the cream. This one’s full of good stuff like rutabagas, leeks, fresh herbs and almond milk. —Merry Graham, Newhall, California
Roasted Pepper Potato SoupI really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. —Hollie Powell of St. Louis, Missouri
Cream of Potato SoupThis creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. —Ruth Ann Stelfox, Raymond, Alberta
Halibut & Potato ChowderSeveral times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit. —Teresa Lueck, Onamia, Minnesota
Ham & Potato-Rutabaga ChowderThe ingredients in this dish are a nod to my mother's tasty potato and rutabaga side dish, which was always paired with baked country ham; dishes she served during the cold months when I was a child. Whenever I make this chowder it brings me back to a time when life was just a little bit simpler. —Cheryl Perry, Hertford, North Carolina
Best Seafood ChowderMy husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! —Heather Saunders, Belchertown, Massachusetts
Beef Cabbage SoupWhen I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina
Spiced Split Pea SoupA hint of curry adds the perfect amount of kick to this family-pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. —Sue Mohre, Mount Gilead, Ohio
Beef Barley SoupThis hearty beef barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. —Elizabeth Kendall, Carolina Beach, North Carolina
Leek Soup with Brie ToastsIf you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch. —Marie Hattrup, Sparks, Nevada
Chicken Vegetable SoupI experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. —Bertha Vogt, Tribune, Kansas
Turnip SoupIn nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! —Liz Wheeler, Wilmington, Vermont
Savory Root Vegetable SoupInstead of the usual side dishes, consider serving a vegetable-laden soup at Thanksgiving or other holidays. Each spoonful will warm the body and soul. —Zan Brock, Jasper, Alabama
Potato SoupYou'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
Beef Lentil SoupYou can prepare this soup as the main course in a hearty lunch or dinner. But on chilly evenings here in New England, when the winter just doesn't seem to want to end, I've often poured a steaming mugful and enjoyed sipping it in front of our fireplace. —Guy Turnbull, Arlington, Massachusetts
Cream of Crab SoupOne of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.
Chicken Barley SoupNo question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas
Parsnip SoupMy mum used to make this recipe at home. It’s very aromatic and has a nice bite from the curry and pepper. —Julie Mathieson, Bristol, Tennessee
Cream of Celery SoupCozy, comforting cream of celery soup elevates the humble vegetable into something truly special.
Irish Onion SoupThe inspiration behind this recipe came from my father, who owned a restaurant and created the original dish. This version stars contemporary ingredients but still serves the same popular robust flavor. —Theresa Miller, Sault St. Marie, Michigan
Vegetable Beef SoupWhen you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. —Sue Straughan, Prattville, Alabama
Lamb StewTender chunks of lamb come together with carrots and potatoes in this rich, hearty lamb stew recipe. Serve it as a one-pot meal with crusty bread, or double down on comfort by ladling the stew over polenta or mashed potatoes.
Corned Beef and Cabbage SoupThere's no better way to use up leftover St. Patrick's Day corned beef, cabbage and potatoes than to make a hearty soup. This second-time-around soup is one of my best.
Vegetable Barley SoupYou'll love this delicious meatless soup brimming with veggies and barley. The plus is it's good for you too! —Mary Tallman, Arbor Vitae, Wisconsin
Irish Soups FAQ
What should you serve with Irish soups?
The perfect fare alongside Irish soups is a thick, hearty slice of bread. Sourdough, cornbread, a crusty dinner roll or Irish soda bread are made for soups and stews. Otherwise, you can't go wrong with an assortment of vegetable sides (so long as they're not already present in the soup) like brown sugar-glazed carrots, a big bowl of roasted red potatoes or simply gorgeous browned butter roasted cauliflower.
Which of these Irish soups are gluten-free?
The Irish soups in this list that are gluten-free are fennel carrot soup, corned beef and cabbage soup, creamy root veggie soup, hearty vegetable lentil soup, autumn bisque soup, cabbage stew, roasted red pepper potato soup, beef cabbage soup, spiced split pea soup, chicken vegetable soup, turnip soup, savory root vegetable soup, beef lentil soup and parsnip soup.
Which of these Irish soups are vegetarian?
The Irish soups in this list that are vegetarian are fennel carrot soup, autumn bisque soup, roasted red pepper potato soup, cream of potato soup and vegetable barley soup.
