Irish Brown Bread

5 from 1 vote

Irish brown bread is a classic Irish soda bread known for its coarse crumb, gentle sweetness, and satisfying slices. This version uses authentic Irish wholemeal flour, which is milled from softer wheat and ground more coarsely than typical American whole wheat flour, creating the hearty texture traditional to Irish bakeries and home kitchens.

Prep Time10

Cook Time55

Total Time1 5

Course: Breads

Cuisine: Irish

Servings: -12 slices

Calories: 187kcal

Author: Kelly

Equipment

Loaf Pan 4 x 8
Parchment paper sheets

Ingredients

3 cup Odlums wholemeal wheat flour there is no substitute for soft whole wheat Irish flour, as US whole wheat is hard flour.
½ cup Bobs Red Mill extra thick rolled oats I like Bob Red Mill's extra thick rolled oats, but old fashioned rolled oats work too.
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon salt
⅓ cup molasses
8 oz dark beer any dark beer or ale you like, or simply use additional buttermilk if you have no beer.
1 cup buttermilk
2 tablespoons butter melted
butter to grease the loaf pan

US Customary - Metric

Instructions

Preheat the oven to 350℉. Butter the inside of the loaf pan liberally. Make a parchment paper sling for inside the pan so you can easily remove the loaf after it is baked.
butter
Mix the Odlum's whole wheat flour, rolled oats, brown sugar, baking soda and salt together in a mixing bowl with a whisk.
3 cup Odlums wholemeal wheat flour, ½ cup Bobs Red Mill extra thick rolled oats, 2 tablespoons brown sugar, 1 teaspoon baking soda, 1 teaspoon salt
Make a well in the center of the dry mixture for the liquid ingredients.
Pour in the molasses, beer, buttermilk, and melted butter into the bowl of dry ingredients.
⅓ cup molasses, 8 oz dark beer, 1 cup buttermilk, 2 tablespoons butter
Stir together until all the ingredients are just combined well.
Spread the batter into the prepared loaf pan, smoothing it out evenly with a spatula.
Sprinkle the top of the loaf with some additional rolled oats.
Bake on the center rack for 50 to 55 minutes, until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
Remove the bread from the oven and allow to cool 15 minutes before slicing.
Optionally, you can tip the loaf out of the pan or lift out using the parchment paper sling, and return the loaf to the oven, directly on the rack, for 5 minutes to make a crust on the sides and bottom of the loaf.

Notes

Use true Irish wholemeal flour: Coarse Irish flour is the primary factor in achieving authentic crumb and flavor.
Mix lightly: Gentle mixing prevents dense soda bread structure.
Expect batter consistency: This mixture should be thick and spoonable rather than kneadable.
Bake until fully set: Check the center carefully since coarse flour retains moisture.
Cool until warm: Allow brief resting so slices hold together while still enjoying the bread warm with butter.

Nutrition