Irish Brown Bread

  • Yield: 2 loaves


  • 2 ½ cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup whole wheat flour
  • 1/2 cup oat bran (see note)
  • 1/2 cup wheat germ
  • 1/2 cup rolled oats oatmeal
  • 1/2 cup steel cut oatmeal
  • 2 cups buttermilk
  • 1 egg
  • ¼ cup honey


  1. Preheat oven to 350.
  2. Combine 1 cup white flour, baking soda, baking powder, salt, whole wheat flour, oat bran, wheat germ and oatmeal. In another bowl, mix together buttermilk, egg and honey.
  3. Pour buttermilk mixture into flour mixture and stir together as lightly as possible just to combine. Turn out on floured surface (if you have a silicone baking mat that is a great surface to put the dough on). The dough will be very sticky.
  4. Fold the dough over on itself a few times, adding as much of the remaining white flour as needed to make a dough that is not too sticky. Divide in half.
  5. Form into two rounds, tucking the dough under to form a taut rounded top. Place on a parchment or Silpat lined cookie sheet.
  6. Cut a cross in the top of each loaf. Prick each quarter once to let the fairies out.
  7. Bake in the preheated oven for about 40 minutes, rotating the pan after 20 minutes. Internal temperature shoul be about 190 degrees. Remove to a rack to cool before cutting.


You can use any of the following in place of the 1/2 cup of oat bran:
King Arthur Harvest grains blend, Malted Wheat flakes, Barley flakes, Organic Oat Bran, Whole flax seed or any combination of these. The King Arthur website is a great resource for all these ingredients.