Irish Brown Bread

Name: Irish Brown Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Ireland
Ingredients: 2 cups (250 g) coarse wholemeal flour; 2 cups (250 g) all-purpose flour; 1 tsp (6 g) baking soda; 1 tsp (6 g) salt; 2 tbsp (25 g) unsalted butter, cold and cubed; 1 ¾ cups (420 ml) buttermilk, plus extra for brushing; 2 tbsp (30 g) rolled oats, for topping (optional)

Irish Brown Bread Say it: EYE-rish brown bred

By the Passport Plate editors. Published November 12, 2026.

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Irish brown bread is a hearty, everyday soda bread made with wholemeal flour and buttermilk. It has a dense, moist crumb with a satisfyingly chewy crust and a subtle nutty flavor from the coarse flour. Traditionally baked daily in Irish homes, it appears on breakfast and tea tables across the country, often served thickly sliced with butter. Its simplicity and quick rise from baking soda make it a staple that requires no yeast or long proofing.

Irish Brown Bread

Pronounced EYE-rish brown bred

Serves: 8
Prep: 10 min
Cook: 45 min
Total: 55 min
Level: Easy

Vegetarian

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

8 servings

2 cups (250 g)250 g (2 cups) coarse wholemeal flour
2 cups (250 g)250 g (2 cups) all-purpose flour
1 tsp (6 g)6 g (1 tsp) baking soda
1 tsp (6 g)6 g (1 tsp) salt
2 tbsp (25 g)25 g (2 tbsp) unsalted butter, cold and cubed
1 ¾ cups (420 ml)420 ml (1 ¾ cups) buttermilk, plus extra for brushing
2 tbsp (30 g)30 g (2 tbsp) rolled oats, for topping (optional)

Method

Preheat the oven to 425°F (220°C). Lightly flour a baking sheet or line it with parchment paper.
In a large mixing bowl, whisk together the wholemeal flour, all-purpose flour, baking soda, and salt until evenly combined.
Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Make a well in the center and pour in the buttermilk. Stir quickly with a wooden spoon or your hand until a soft, slightly sticky dough forms. Do not overmix.
Turn the dough onto a lightly floured surface and gently shape it into a round loaf about 2 inches (5 cm) thick. Place on the prepared baking sheet.
With a sharp knife, cut a deep cross on top of the loaf, going almost to the edges. Brush the top lightly with buttermilk and sprinkle with oats if using.
Bake for 40–45 minutes until the bread is deep golden brown, the crust feels crisp, and it sounds hollow when tapped on the bottom.
Transfer to a wire rack and let cool for at least 20 minutes before slicing.

Regional variants

Some bakers add a tablespoon of molasses or treacle for a darker color and deeper flavor, while others include a handful of seeds such as sunflower or pumpkin. A modern version sometimes uses a mix of white and wholemeal flours in different ratios for a lighter result.

Cook's notes

Use coarse stone-ground wholemeal flour for the most authentic texture; finer flour will produce a lighter but less traditional loaf.
If the dough feels too dry, add 1–2 tablespoons more buttermilk; the dough should be soft but not wet.
For the best flavor, serve the bread the same day it is baked, ideally still slightly warm with plenty of salted butter.

Serve with

Salted butter, Irish cheddar, smoked salmon, or homemade jam. Traditionally enjoyed with a cup of strong tea.

Make ahead and storage

Best eaten fresh. Store in an airtight container for up to 2 days; reheat slices in a toaster or warm oven. Can be frozen whole or sliced for up to 1 month.

Irish Brown Bread