Irish Brown Bread

Rating: 4.72 stars
53 Ratings
  • 5 star values: 43
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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!

 By Julie Taylor
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Lightly grease a baking sheet.

  • Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.

  • Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.

  • Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.

  • 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.

  • Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.

  • Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.

  • Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
150 calories; 2.1 g total fat; 4 mg cholesterol; 267 mg sodium. 28.1 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

FloridaMo
Rating: 5 stars
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. Read More
Helpful
(19)

Most helpful critical review

Scott Rudolph
Rating: 3 stars
09/14/2014
First time making this. The recipe was easy enough to follow but was not thrilled with the result. The bread seems to dry out very quickly and is a bit bland for taste. I followed the recipe as is however after reading some of the reviews may try it again with molasses instead of sugar to see if that livens it up any. I'm tempted to cut back on the oats if I made it again as well. Read More
Helpful
(6)
53 Ratings
  • 5 star values: 43
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
FloridaMo
Rating: 5 stars
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. Read More
Helpful
(19)
FloridaMo
Rating: 5 stars
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. Read More
Helpful
(19)
JessIsBest
Rating: 5 stars
04/25/2012
Easy Healthy and Delicious! Read More
Helpful
(13)
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kittycondo
Rating: 5 stars
07/31/2012
Thanks Julaine for this great recipe. I was looking to recreate a great meal we had at an Irish pub in Savannah. I made this brown bread as the recipe is written except instead of shaping the dough into one round loaf I divided it into thirds and baked it in 3 mini loaf pans (3 1/4 " x 6"). I baked the mini-loaves for 30 minutes at 400 degrees. The crumb of this delicious bread is dense and even making for beautiful slices. I served it with the "Best Cream of Potato Soup" from this site and got raves from my husband. Read More
Helpful
(13)
dndsmom
Rating: 5 stars
03/28/2012
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. Read More
Helpful
(10)
Kristin Lee K-Lee Conklin
Rating: 5 stars
08/11/2012
So amazing! I just returned from Ireland and I promised my fiance I would find a recipe for the amazing brown bread we ate there. This was it! Made it and its gone already! Thank you for sharing Read More
Helpful
(6)
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Scott Rudolph
Rating: 3 stars
09/14/2014
First time making this. The recipe was easy enough to follow but was not thrilled with the result. The bread seems to dry out very quickly and is a bit bland for taste. I followed the recipe as is however after reading some of the reviews may try it again with molasses instead of sugar to see if that livens it up any. I'm tempted to cut back on the oats if I made it again as well. Read More
Helpful
(6)
Karend
Rating: 5 stars
10/25/2013
Great recipe just like the brown bread we had in Ireland. I have to admit I did change the sugar to molasses. It just seemed more appropriate more like what they would have used long ago. Treacle (molasses) is popular sweetener over there. I usually have to use several teaspoons of milk too like the recipe says. Read More
Helpful
(4)
RENEE32
Rating: 5 stars
04/09/2013
Love this bread! It is so easy to make and has wonderful flavor. I only had Greek yogurt so I increased the milk to about 2 Tbs to adjust for the thicker consistency. The recipe said to use a baking sheet but the bottom burned a little so I flipped the loaf over halfway through and will try a glass pan or baking stone next time. Read More
Helpful
(3)
Marianne
Rating: 5 stars
03/03/2013
I loved the rugged texture of this bread. It makes really good toast with butter and honey. Next time I will make it in a loaf pan for ease of cutting. Thanks for this recipe! Read More
Helpful
(2)
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