Irish Brown Bread

Mar 17

Irish Brown Bread

Serves 12
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Meal type Bread
Region Irish
Website Adapted from Farmette
Irish brown bread that is crumbly and moist with a lovely nutty flavor due to the wholemeal flour. Baking soda is the leavening agent used in this bread.


  • 138g Irish-style wholemeal flour
  • 138g whole wheat pastry flour
  • 175g unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 40g unsalted butter (cubed slightly chilled)
  • 450ml buttermilk
  • 1 egg (large)
  • 1 1/2 tablespoon honey


Step 1 Preheat oven to 400 degrees. Lightly spray a 9x5 inch loaf pan with cooking spray. Set aside.
Step 2 in a large bowl, sift all-purpose flour, salt, and baking soda.
Step 3 Mix in wholemeal and whole wheat pastry flour.
Step 4 Cut in butter to the flour mixture until it becomes crumbly.
Step 5 In a small bowl, mix buttermilk, egg, and honey.
Step 6 Make a well in the center of the flour and add the liquid mixture.
Step 7 Mix until it just comes together. Do not over mix or the bread will become hard.
Step 8 Bake for 40-45 minutes.
Step 9 Let cool on wire rack.


This bread cannot be made without the Irish-style wholemeal flour.  This flour is a coarsely ground, soft red whole wheat flour.  I purchased King Arthur Irish-Style Wholemeal Flour from their website, since it's not commonly found in American grocery stores.

Irish Brown Bread is best served warm with a nice pat of Kerrygold butter!

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