Authentic Irish Brown BreadI love bread.

It’s soooo good, especially hot out of the oven with a little sweet butter melted on it. Unfortunately, you’re supposed to let the bread cool down before cutting it, but I always sneak a slice (or two) not too long after I removed it from the pan.

Yes, I know, I’m bad like that. I’m great at letting a steak or pork chop rest for at least 10 minutes but not fresh bread. I just can’t resist it! And this authentic Irish Brown Bread is no exception to the rule for me.

Authentic Irish Brown BreadLet me tell you a few things I learned about eating and making Irish brown bread while living in Dublin, Ireland for two months.

  • Authentic Irish brown bread should only be made with stone ground whole wheat flour. Nothing else will give it the same texture or taste.
  • It normally uses a sweetener in it called Treacle, but using good dark molasses will yield the same results.
  • I’ve never baked a bread that you take out of the loaf pan about halfway through and finishing cooking it on the oven rack.
  • If not eaten within a day or two of baking Irish brown bread becomes brick-like
  • You should always eat it slathered in Irish butter or jam or for dipping into a beautiful soup.

Making authentic Irish brown bread is easy because it requires no kneading, only stirring and it rises right in the loaf pan. It’s so easy to clean up. You can have fresh bread at dinner with almost no effort and in less than two hours.

I also learned a trick about getting the bread to release from the loaf pan. I had to do some experimenting to figure out what worked the best because my first loaf stuck like crazy.

Authentic Irish Brown BreadHeavily butter the loaf pan. Don’t use oil and don’t go light on the butter. If you do, it’s stuck and you lose that beautiful crust when you try to pull it out.Β Once the loaf pan is buttered, place a sheet of baking paper into the bottom. Then butter that as well! Now your Irish brown bread won’t stick and will release from the pan.

One thing I love about this authentic Irish brown bread recipe is the bread isn’t heavy like most stone-ground bread. While it’s not airy light like a white bread, it’s still not as heavy and dense as most whole wheat bread that I’ve eaten.

Easy to Make Authentic Irish Brown BreadI also love the sweet nutty flavor of the stone-ground flour. It’s so beautiful and yummy that I could just sit down and eat a loaf by myself (poor hubby). It’s a great way to eat plenty of whole grain without feeling like you’re eating a health food.

The flavors of this bread are perfect for pairing with a lovely fall soup or my Celery, Carrot and Fennel Bean Stew (it’s the stew pictured in the photos, with sausage and kale added). I hope you try it and enjoy it as much as we did.

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Easy to Make Authentic Irish Brown Bread Yum
Stone-ground wheat shines through in this delicious authentic Irish Brown Bread recipe borrowed straight from the Ballymaloe House in Ireland.
Easy to Make Authentic Irish Brown Bread
Cuisine Irish
Prep Time 15 minutes
Cook Time 30-35 minutes
Passive Time 45 minutes
1 loaf
Cuisine Irish
Prep Time 15 minutes
Cook Time 30-35 minutes
Passive Time 45 minutes
1 loaf
Easy to Make Authentic Irish Brown Bread
  1. Add molasses and yeast to a large bowl. Stir in 1/2 cup of warm water. Let stand for about 10 minutes or until mixture is foaming.
  2. Pour the flours, salt and 1 1/2 cups of warm water into the large bowl, stirring until mixed. The mix will be heavy and sticky. Allow to stand for another 10 minutes.
  3. While bread mix is resting, prepare your loaf pan. Heavily butter the sides and bottom of the pan. See notes in reading about this instruction. Line the bottom only of pan with a piece of parchment paper. Then butter the paper.
  4. Pour the dough into the prepared pan and level the top with the spatula or spoon.
  5. Allow the dough the rise for around 20 minutes or until dough reached the top of the pan. Time will vary depending on room temperatue.
  6. While dough is rising, preheat over to 450 F.
  7. When dough has risen, place in the oven and bake for 20 minutes.
  8. After 20 minutes, decrease the oven temperature to 400 F.
  9. Remove the bread from the oven and run a knife around the edges of the pan to release. Take the bread out of the pan and place upside down back in the oven for another 15 minutes or until done. Bread will have a hollow sound when you knock on it.
  10. When done, remove bread from the oven and cool on a wire rack.
  11. Bread must be eaten fresh within a day or two or it turns into a rock unless frozen.
  12. Excellent with butter, jam, cheese or for dipping into soup. Also makes good sandwiches.
Recipe Notes

Recipe adapted from David LeBovitz's Ballymaloe Irish Brown Bread recipe post. Refer to this post for even more notes on making this bread.

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6 thoughts on “Easy to Make Authentic Irish Brown Bread”

  1. The Brown Bread sounds and looks really delish! BUT………you are really a tease dangling that awesome photo of the bean, sausage and veggie bowl before our eyes as well. :-). Will you share that recipe soon? I sure hope so.

    1. LOL Liz. You know I like being a tease but in this case, I didn’t mean to be. It’s my recipe for Celery, Carrot and Fennel Bean Stew with sausage added πŸ™‚ I’ll have to update the blog with the link, plus think I’ll switch some of the photos for these since they are better πŸ™‚

  2. Thanks Heidi! I am going to have to make that bean stew now. I think it was the addition of the Kale and sausage that made it so appealing.

    1. It’s such an easy stew to switch in whatever veggies you like. I make it all the time and it’s different each time I do it πŸ™‚

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