Irish Brown Bread Honey (Printable)

A wholesome Irish wholemeal loaf with a touch of honey sweetness and creamy butter spread.

# What You Need:

→ Brown Bread

01 - 2 cups whole wheat flour
02 - 1 cup all-purpose flour
03 - 1 teaspoon baking soda
04 - 1 teaspoon salt
05 - 2 tablespoons rolled oats, plus extra for topping
06 - 2 tablespoons brown sugar
07 - 2 cups buttermilk

→ Honey Butter

08 - 1/2 cup unsalted butter, softened
09 - 2 tablespoons honey
10 - Pinch of salt

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, salt, rolled oats, and brown sugar. Mix well.
03 - Make a well in the center and pour in the buttermilk. Stir gently with a wooden spoon until a soft, shaggy dough forms. Do not overmix.
04 - Turn the dough onto a lightly floured surface. Shape into a round loaf, approximately 2 inches thick. Place on the prepared baking sheet or in the loaf pan.
05 - Use a sharp knife to cut a deep cross on top. Sprinkle with extra oats if desired.
06 - Bake for 35 to 40 minutes, or until golden brown and the bottom sounds hollow when tapped. Cool on a wire rack.
07 - In a small bowl, beat the softened butter, honey, and a pinch of salt until smooth and creamy.
08 - Slice the cooled bread and serve with generous dollops of honey butter.

# Expert Advice:

01 -
  • Quick and easy—no kneading or rising time required, ready in under an hour
  • Uses simple pantry ingredients like whole wheat flour, oats, and buttermilk
  • Naturally wholesome and hearty with a rustic, homemade texture
  • The honey butter adds a touch of sweetness that perfectly complements the nutty bread
  • Versatile enough to serve with soups, stews, or as a breakfast treat
02 -
  • Use fresh baking soda—old baking soda won't provide enough rise
  • Don't skip the cross on top—it helps the bread bake evenly and is part of the tradition
  • The bread is done when it sounds hollow when tapped on the bottom
  • Let the bread cool slightly before slicing to prevent it from becoming gummy
  • Make the honey butter ahead and store it in the refrigerator—it keeps for up to a week
  • Warm the bread slightly before serving for the best flavor and texture
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