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Irish Brown Bread

Irish Brown Bread

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Julie Taylor

This is a delicious brown bread closest to what we ate while in Ireland. It isn't Irish soda bread, which has a completely different taste and texture. We LOVE this recipe!

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Lightly grease a baking sheet.
  3. Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
  4. Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.
  5. Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.
  6. Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky.
  7. Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
  8. Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.
  9. Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.
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Reviews

JessIsBest
9
4/25/2012

Easy, Healthy, and Delicious!

D&D'S MOM
8
3/28/2012

This recipie is fabulous. The ingredient list is perfect, I didn't change a thing. My two older neighbors (one German the other Irish) as well as my entire family really liked this quick hearty bread.

FloridaMo
7
10/29/2013

Closest to true Irish Brown Bread that I've found yet, the oatmeal really makes it perfect. I used greek yogurt, and treacle (or molasses) instead of the white sugar for a little added depth of flavor. It took quite a bit more milk than called for to make a workable dough. If you slash the top deeply it will create four distinct squares of bread, very handy for serving and slicing. If you don't slash it deeply it will need to cook longer, at least 5 minutes, or the center will still be gooey.