My Irish Brown Bread is a family recipe for authentic Irish bread with a hearty texture. It's made with whole wheat flour, rolled oats, and buttermilk.
If you've been to Ireland and stayed at any B & B, the experience of enjoying a warm slice of brown bread with fresh creamy butter and marmalade will be a fond memory. If you haven't had the experience, don't worry, this is the bread to transport you to the Irish countryside.
This is a yeast-free bread that is rich and hearty in flavor from whole wheat flour and rolled oats.
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❤️ Why this recipe works
- This is another blue ribbon winner, just like our very popular Irish Soda Bread. This bread has also won many blue ribbons at baking contests.
- This brown bread uses simple ingredients that are easy to find.
- Our bread is yeast-free bread so there is no waiting for it to rise.
- Irish brown bread recipe is not just for St. Patrick's Day. We make this about 2-3 times a week.
🔪 Ingredients
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- whole wheat flour
- rolled oats
- white granulated sugar
- salt
- baking soda
- baking powder
- unsalted butter
- buttermilk
- eggs
- non-stick cooking spray
🍲 Equipment
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a large mixing bowl, add dry ingredients.
- Add in softened, unsalted butter.
- Use a pastry cutter or clean hands to blend the butter into the flour mixture to make a coarse, sand-like mixture.
- Make a well in the center of the ingredients.
5. Add buttermilk to whisked eggs.
6. Add the wet ingredients to the dry ingredients.
7. Mix to combine ingredients.
8. The mixture will be well combined and stick together.
9. Roll out the dough onto a floured surface. Knead a few times to combine the ingredients and be able to form a round dough.
10. Form the dough a round, about 8 inches in diameter and about 1 ½ inches high. Use a sharp knife to slice a cross into the top of the dough. I continue this tradition with my brown bread as I do with my soda bread.
I also like a rustic look to my bread and sprinkle some all-purpose flour on the top of the bread right before baking.
Let the bread cool in a wire rack for at least ½ hour, once it is cool, slice and enjoy.
⭐ How to store, reheat, and freeze
Once baked, the bread can be kept on the counter, wrapped well in plastic wrap, or a covered airtight container in the refrigerator.
Freezer Instructions:
I bake the bread in bulk because it is a great recipe to make ahead and freeze for later. Wrap the bread very well in plastic wrap and then in aluminum foil. My preference is to use a food saver to freeze the bread.
The bread can be kept in the freezer for up to 4 months. Place in an airtight freezer-safe bag. Defrost the bread, overnight in the refrigerator. Serve and enjoy.
💭 Expert Tips
Expert Tip: For a long time I made this in a 9" x 5" loaf pan. You can make it in either pan for delicious results. Bake at 375°F/190°C for about 40-45 minutes. Begin checking the loaf at 40 minutes to see if baked through. Use a toothpick to insert it into the loaf, it will come out clean when done.
- When available use course whole wheat flour such as Odlums to give an authentic Irish brown bread. However, it is not always easy to find in the US, stone ground or regular whole what can be used.
- For best results, use measuring cups and spoons to measure ingredients as baking is a science. Exact measurements gives the best results.
- Have the butter at room temperature so it blends easily into the flour mix.
- The bread can be made in a 9" x 5" inch loaf pan or an 8" to 9" round pan.
📋 Frequently Asked Questions
Insert a toothpick into the center of the bread. If it comes out clean, the bread is done.
Also, give a tap on the bottom of the bread it will feel hollow.
After so many readers wrote to me saying they use quick-cooking oats, I tried it and it was delicious.
I prefer to use regular oats because that is what I keep in the house.
When you do not have buttermilk available, you can use regular or low-fat milk and add 1 Tablespoon of white vinegar for every cup of milk.
Let it rest on the counter for about 5 minutes to combine flavors before adding to your recipe.
📖 Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this recipe.
Use half whole wheat flour and half all-purpose flour in the recipe.
A mix of light brown sugar and white granulated sugar can be used for a sweet flavor to the bread.
🥗 Serving Suggestions
- It's also low in calories and fat. Enjoy the bread with some marmalade, jelly, and a cup of ginger tea
- A great Irish Coffee is always a hit on a dessert table along with this bread.
- Serve this with a bowl of Irish Beef Stew for a delicious dinner.
- Bangers and Mash is a great meal to use a slice of this Brown Bread to sop up all the delicious gravy.
- I have a round-up of great recipes to celebrate Saint Patrick's Day recipes.
🍽 Similar recipes
Our famous Irish Soda Bread is a must-make for all. Trust me, it has gotten so many 5-star reviews. I am so proud of this recipe and it tastes amazing.
Cranberry Orange Scones are another tasty quick bread recipe to enjoy.
I love any comments or questions, please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Irish Brown Bread
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 4 cups whole wheat flour Note 1
- 1 cup rolled oats Note 2
- ½ cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 Tablespoon unsalted butter
- 2 cup buttermilk
- 2 large eggs, whisked
- non-stick cooking spray
Instructions
- Preheat oven to 375°F/191°C, spray a 9-inch round cast iron or pie dish.
- In a large mixing bowl, add dry ingredients, whole wheat flour, oats, sugar, salt, baking soda, and baking powder.
- Cut in the butter and blend well into the flour. Make a well in the center of the dry ingredients. Set aside.
- In another small bowl, whisk the eggs and add the buttermilk to combine.
- Add the egg mixture into the well of the dry ingredients. Stir to combine the ingredients.
- Gently roll out the dough onto a floured surface and knead the dough gently for a few minutes.
- Shape into a round loaf and place in the cast iron skillet. Slash the top into the shape of a cross. Sprinkle top with a bit of flour.
- Bake for 40-45 minutes. Check to see if the bread is done by placing a skewer into the center of the loaf. If it comes out clean, your bread is done. Let cool for about 10 minutes on a wire rack. Remove from the loaf pan and let the bread cool completely for at least ½ hour before slicing.
K. Brown
Just made this and the dough was very difficult to work with. I had to add a lot of extra flour in order to knead it and shape it into a ball.
Eileen xo
I'm not sure what happened. I make this bread at least once a week, including today with no issue. Did you measure the dough by spooning into a measuring cup? That is how I do it - let me know how it turns out. I am enjoying a piece now with a cup of tea.
Catherine Dalton
My Irish mom and Grandmom NEVER used sugar in their Irish soda bread. Could the use of sugar be a regional thing (Mom and Gram were both born and raised in Bagnelstown, Muinebheag, Co. Carlow). Mom was born in 1912, could it be a time period thing?
P.S. I use Odlums too. It is made with red European wheat-- very different from our American wheat.
Thanks in advance!
Eileen Murphy Kelly
Hi Catherine, this is my interpretation from my Granny's recipe. This is my brown bread, no raisins in this recipe. I use Odlums as well. My Granny did not use sugar in her Irish soda bread recipe. She added raisings to her bread later in her life. As a child- our soda bread was very tradition. My interpretation of Irish Soda Bread is here https://www.everydayeileen.com/my-blue-ribbon-irish-soda-bread/
teri
Hi! I made this bread today and converted it to metric because I usually feel more comfortable with that when baking bread - and also because I mill my own flour. . I don't think the conversion is accurate. I had to add at least a cup more flour to keep the dough together. It still splayed out all over the cast iron pan. I'm a pretty experienced baker...Have you ever had someone have this problem? I'm disappointed to waste all that organic milled flour!
Eileen xo
Hi Teri, I have made this bread at least twice a week for over 20 years and never had a problem with it but I use store-bought whole wheat flour. As you know, being an experienced baker, using milled flour is going to be different due to the moisture content and age of the milled flour and this will affect the final results. One would need to experiment with the measurements of the ingredients. The first time making any bread with milled flour is not guaranteed the perfect bread.
Barbara
This is a fantastic recipe! It tastes just like the brown bread that they seem to serve everywhere in Ireland. I'm allergic to yeast, and have longed for a good bread recipe just for toast and sandwiches. I used this recipe and put it in a bread pan and voila! It is a dense, tasty loaf that makes delicious toast. And it mixes up so easily, I have a feeling this is going to become a regular in my rotation. thank you so much for such a great recipe.
Eileen xo
Thank you so much, Barbara. I am so happy you love the recipe as much as I do. I hope you make it often and enjoy. Thank you for taking the time to let me know how much you enjoyed it and your kind comments. You made my day better.
Eileen xo
You have made my day, Barbara. This is a family favorite and I make this at least 2 times a week.My Granny would be thrilled with your kind words. I hope you enjoy this recipe often. Thank you for coming back and letting me know how the recipe worked for you.
Georgette
I just made this bread for the first time today it’s delicious. I have a question it has the consistency of cornbread is that normal or is it because I used quick oats?
Eileen xo
Hi Georgette, I never really thought about it compared to cornbread. Quick oats are made to dissolve quickly when in liquid which is probably why the consistency was more like cornbread. If you can get some rolled oats, I'd highly recommend them for this recipe. Let me know if you make it again. So glad you. enjoyed.
Julie Lipelt
I am verifying it’s two cups of buttermilk. I e made this twice and my bread dough is so wet that I can’t knead it. I d had to add more flour.
Eileen xo
Hi Julie, I always use 2 cups of buttermilk for this recipe. When you measure your flour, do you spoon it into a measuring cup? I am wondering if your flour is off a bit. My other suggestion is to start with 1 1/2 cups of buttermilk and add a bit more if needed. I am not sure where you live, wondering if altitude has an effect on the dough. I am hoping this helps. Please let me know if I can help any further.
Lynn Armstrong
Did you know that you can buy Odlums on Amazon?
Eileen xo
Yes I saw that, fabulous.
Eileen xo
Thank you for letting me know. I recently updated the recipe and I must have dropped it from the instructions. I have corrected the instructions including the baking powder.
Deirdre
Love the recipe make it all the time!!
Eileen xo
That is fantastic Deirdre! Today must be a baking day for Irish Brown Bread! I am so happy you enjoy the recipe! I have not made this one in a while because it has been so warm, that will change this week!
Patricia Howells
Hello Eileen
Just tried your recipe but have a problem with it. I thnk I must have used the wrong size cup (breakfast one) and ended up with an enormous amount of flour so had to add a lot of extra liquied and even then no way would I be able to spoon it into the pan, far too dry!
It is taking ages to cook and risen so much I have had to cut some of the top off as it stuck to the top of the oven!!
I tried the bit I cut off and it is delicious so want to have another go
Ideas please
Patricia
Eileen xo
Hi Patricia, using the wrong measuring cup will definitely change not only the consistency of the bread but will also affect how much liquid is added and the cooking time. I suggest using a dry measuring cup and scooping the flour into the cup. Level the bread by using a knife. Also, did you use whole wheat flour? I hope this info helps. I will be updating this recipe with tips this week. I have been getting a lot of emails with questions over the past few weeks on this recipe and a few others. I hope you check back for them and I hope you did enjoy the bread. I hope you have a fantastic day and please ask any other questions or any clarifications from me. I want you to enjoy the bread as much as my family!
Patricia Howells
Thank you for your reply Eileen
I discovered my mistake - the cups I used were more Breakfast size - doh!
The Bread ended up so large and heavy I thought of using it as a brick for a wall. it was unbelievable and we had a good laugh!
However in spite of the drama I did manage to cut it and the flavour was brilliant and am pleased to say not much had to be wasted
I am now about to give it another go using the proper size cups!!!!!!
Eileen xo
Excellent Patricia, I'm glad you found a better measuring cup for your flour. We have all made that kind of a mistake. I'm happy you could turn a lemon into lemonade! I am glad you are remaking and let me know how it turns out. Enjoy with a nice cup of tea!
Shannon
Any chance I can use all purpose flour?
Eileen xo
Hi Shannon, that would really change the flavor of the bread completely. If you prefer all-purpose flour, perhaps you may want to try our Irish Soda Bread https://www.everydayeileen.com/my-blue-ribbon-irish-soda-bread/ Any other questions, please let me know.
Bridgid Laheney
Hi Eileen, I have made this bread a few times now with regular oats. The first one was too dry . So now I just add more liquid till it looks right. I use Kiefer milk instead of buttermilk.. it tastes great and we love it. Thanks for the great recipe.
Eileen xo
Bridgid, glad you were able to add the buttermilk to get the right consistency for you. I agree baking bread can be off for many reasons. I have started to weigh my ingredients for baking which has helped for consistency. However, when it comes to my Brown Bread and Soda Bread, I do tend to add visually, no measuring a bit more buttermilk. I love that you used Kiefer milk Bridgid, I am going to try that with my next batch. Thank you so much for your kind comments
Holly
Is it ok to use regular buttermilk ( instead of low-fat)??
Holly in Raleigh, NC
Eileen xo
Hi Holly, absolutely. Even though buttermilk is naturally low-fat, I save calories by using the low-fat version. The regular buttermilk is absolutely fine to use as well. I hope you enjoy the bread.
Judy
I made this today- it tastes just like the brown bread I fell in love with 3 years ago on my Ireland trip! My son and husband love it too! Thank you!
Eileen xo
Fabulous Judy. I'm so happy you enjoyed. I've been making this bread forever. It's a staple in our home.
Janet
I am confused about what type or size of pan to bake this in. The picture of the bread with the recipe shows a rectangular shaped loaf as though it was baked in perhaps a 9 x 5 bread pan. However, the instructions call for a skillet or pie pan and shaping into a round loaf. Then the final instructions say to remove from loaf pan. What do I bake this in?
Eileen xo
Hi Janet, there is a note somewhere in the post giving the explanation, I used to make it in a loaf pan. However, I've made some changes and the recipe should be makde in the round pie pan.
Sharon
I found the bread mixture very dry, what did I do wrong???
Eileen xo
Hi Sharon. wondering if you measured the ingredients? Did you use quick cooking oats? Did you use buttermilk? It is hard to say, I haven't had an experience with a dry Brown Bread. I would say try it again. Make sure the ingredients are measured precisely and if when mixing the ingredients it still feels dry, add an additional amount of 1/4 cup of buttermilk. Please let me know how it works out.
Heather
Could I use regular oats instead of quick-cooking? This bread looks delicious but I only have regular oats! I'd love to make it to go with my corned beef and cabbage tomorrow. 🙂
Eileen xo
Hi Heather, I use regular oats for this recipe not quick cooking oats.
Christina Rinehimer
I have made this 3 times already. It is a delicious Brown bread recipe that tastes just like a slice of Ireland from when we lived there! It has an authentic taste and texture. Thank you for this simple quick recipe, I love it.
Eileen xo
Yaaayy Christina! I am so glad you enjoy this Brown Bread! We make it every week! This has been a staple bread for my family forever! Thank you for the kind comment
Stephanie
I just made this yesterday and I have to say the recipe is just as easy as advertised and even more delicious than promised! I love that it was assembled in minutes and I could just set it to bake and go about other tasks. My whole family has agreed, it's an absolute keeper, Thank you for sharing!
Eileen xo
Thank you Stephanie! I am so glad you and your family enjoyed the soda bread! It is a family favorite and I hope your family continues to enjoy! Happy Saint Patrick's Day!
Veronika Sykorova
Can you ship a few slices to me pleaseee haha
Eileen xo
Absolutely! On it :)!
Ashley @ Big Flavors from a Tiny Kitchen
This looks great and super simple! Nothing beats freshly baked bread!
Eileen xo
Thank you Ashley! I so agree, love fresh baked bread!
Kate @ Babaganosh.org
I *love* Irish brown bread! Every time I went to Ireland for work I would come back with a few loaves in my suitcase. I had no idea it was so easy to make - that it was a quick bread without any yeast or fuss. Thank you for this recipe, I am pinning it for sure!
Eileen xo
I am so glad ! Enjoy ! Yes it is super easy to make
Candi
Bread is my weekness. I can give up almost anything but bread. This sounds amazing.
Eileen xo
I hope you give it a go.
Anny (@ No Fail Recipes)
I can't wait to make this bread to go with my soup this week. Thanks for the recipe.
Eileen xo
I am so happy you enjoy! Send me a pic when you make the bread with your soup!
Roxanne
Great recipe! Perfect timing for St. Patty's day. Nice to have something different to bring to pot lucks this time of year!
Eileen xo
I am so glad Roxanne. Let me know if you prepare this and how it works for you.
Brittany
I've never tried Irish Bread before but it sounds delicious! I'll have to try it soon.
Southern Soul
Eileen xo
I hope you do ! This is so tasty!
Jaclyn
My mom used to make homemade bread and you just can't beat it! I'm nervous to try bread at home, though!!!
Eileen xo
Oh dont be. This is an easy one to start with as there is no yeast. its literally a 5 to 10 minutes of prep time!
Debra
This sounds amazing! I am going to have to try it soon. We love bread in this house!
Eileen xo
I am glad you like the recipe Debra
Ahu
Homemade bread really is the best. This looks great and thank you for sharing your heritage !
Eileen xo
Aw, thank you Ahu!
Shelly @ Behind Blue Eyes
I grew up in an Irish family so this recipe hits close to home! I cannot wait to try it out and see if it taste like my grandma's.
Eileen xo
That is wonderful! I have a few different recipes. I have changed it up over the years, this one is a favorite
Claudia
Hello,
Looking forward to making this, especially since I have some real wholemeal flour! I see the loaf in the photo was baked in a loaf pan. Do you have a preference between a round loaf in cast iron and in a loaf pan? Any baking time difference? Thanks!
Eileen xo
Lately, Claudia I have been baking this bread in a round pan. I'm actually updating this recipe in the next few days with some new tweaks to it.
Heather
I love homemade bread. I usually make a honey oat bread for our everyday, but this looks delicious! I think I will have to try it.
Eileen xo
I hope you do Heather. Super easy to prepare!
Siniciliya
This recipe is so easy to follow! I have baked bread only once but I would definitely love to bake using your recipe
http://www.siniciliya.com
Eileen xo
Thank you! I hope you enjoy making this and let me know if you try it. easy and yummy
jill conyers
This looks really good. I wonder which gluten free flour would work the best for this recipe.
Eileen xo
I am no expert on gluten free. I really need to start experimenting as I do enjoy gluten free recipes
laura londergan
I love that this has oats in it as I love oats. I may just have to make a loaf to try!
Eileen xo
Super, this is really a healthy bread! I hope you try it
Amanda
We love Saint Patrick's Day here. I'll be making this bread for my crew!
Eileen xo
Wonderful Amanda! I hope you all enjoy
Beth@FrugalFroggie
I was just thinking about my moms Irish Soda bread this week. I should ask her for the recipe.
Eileen xo
KI am sharing one next week! I hope you let me know how your mom makes hers. this is my brown bread, only whole wheat flour
Kaylene
This looks really yummy! I'll need to try and make some for my family!
Eileen xo
That is great. I hope you enjoy
Amber NElson
Perfect for St. Paddy's Day! I am going to try this recipe!
Eileen xo
I am so happy, enjoy!
Julie @ Girl on the Move
I love trying new foods and this looks absolutely delicious! I need to catalog this so when I host my next country themed dinner I can do Ireland and serve this!
Eileen xo
Oh that makes my day! I hope you let me know when you do an Irish theme
Ana De- Jesus
I have never tried Irish bread what would you say it tastes like apart from bread lol! I would like some with pumpkin soup.
Eileen xo
Ana - it is a very versatile bread! I like it with a soup but my kids eat it all day with jam, butter, plain. very hearty bread! I would like it with pumpkin soup too
April
I do love an easy to make bread recipe that I can freeze for later use as well. I may try and see if I can tweak it to be gluten free as well.. Off to the kitchen to try!!
Eileen xo
Oh that is great. I would love it if you get a gluten free alternative and share with me...
Danielle
This sounds delicious! Thanks for sharing!
Robin Rue (@massholemommy)
That sounds so good. I bet it is amazing warm right out of the oven with some butter on it 🙂
Eileen xo
That is why I always make extra 🙂