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
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- 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
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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
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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
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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
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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
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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
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Stopping for lunch in an Irish country pub, you won’t find corned beef heading the menu. Instead, the perfect Irish pub lunch is delicious, hearty soup served up with a thick slab of bread generously lashed with fresh creamy butter. Here are soups rich with vegetables, root vegetables, grains and fish—just the thing to ward off the chill coming in off the sea!
Potato and Leek SoupFull of veggies and bacon with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with a sandwich as they do with crackers. —Melanie Wooden, Reno, Nevada
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
Curried Chicken SoupMy German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.—Deanna Hindenach, Paw Paw, Michigan
Classic Irish Soda BreadThis traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. —Gloria Warczak, Cedarburg, Wisconsin
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
Chunky Beef and Vegetable SoupNothing cures the winter blahs like good comfort food, including this beef vegetable soup. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee
Flaxseed BreadThis hearty, whole grain bread is among my all-time favorites. The flaxseed adds a nutty texture. Every slice is so satisfying. —Jennifer Niemi, Kingston, Nova Scotia
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
This recipe meets the three most important requirements I have for a recipe: easy, healthy, and kid approved! A woman my husband knows shared the directions for this moist, multi-grain bread with us. —Lisa Bedord, Power, Montana
I learned to cook and bake from my mom and grandmother, and always try to use fresh fruits, vegetables and herbs. This is a delicious and satisfying soup which I make with leftover chicken, turkey and sometimes beef, pork or lamb. My family enjoys this on a crisp fall or winter day. —Mary Ann Marino, West Pittsburg, Pennsylvania
Cream of Potato & Cheddar SoupThe Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it’s just heavenly. It's total comfort with the simplicity of
good ingredients! —Cindi Bauer, Marshfield, Wisconsin
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
Cream of Walnut SoupSmooth and creamy, this mildly flavored soup makes a wonderful start to a meal. With its unique taste, it is not your run-of-the-mill soup. — Denise Albers, Freeburg, Illinois
Cabbage and Beef 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 Soup with Roasted VegetablesThe beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. —Gayla Scott, West Jefferson, 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 Veggie SoupThis satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal. —Amy Cheatham, Sandusky, Ohio
Pan roasting the garlic gives this soup a rich flavor, while a touch of cream lends body. The herbed croutons enhance the soup’s taste and add texture, but it’s the freshly grated cheese that make this dish taste like heaven! —Carolyn Kumpe, El Dorado, California
Creamy 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
Best Ever 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
Crab Soup with SherryThis rich, comforting soup is brimming with crab and has a smooth texture. It's a tradition in the south and along the coasts. —Regina Huggins, Summerville, South Carolina
This pretty pureed soup is perfect for lunch. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots. —Betsy Hedeman, Timonium, Maryland
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
Curried 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
