Authentic Irish Brown Bread Recipe – Hearty, Easy, and Homemade
Oat-Studded Irish Molasses Brown Bread
A no-knead, hearty Irish brown bread sweetened with molasses and studded with oats. Ready in under 1½ hours and perfect with soups, stews, honey or butter.
Ingredients
Method
- Preheat oven to 350°F. Grease a 9" loaf pan with butter or non-stick spray.
- In a large bowl, whisk together flours, oats, salt and baking soda until well blended.
- In a separate bowl, stir buttermilk, molasses and melted butter until uniform.
- Pour wet ingredients into dry and fold gently until just combined—don’t overmix.
- Transfer dough to pan, smooth top, sprinkle with extra oats. Bake 50–55 minutes or until a skewer comes out clean.
- Let loaf cool 5 minutes in pan, then finish cooling on a rack before slicing.
Oat-Studded Irish Molasses Brown Bread
This rustic, no-knead loaf blends whole wheat and oats with the deep sweetness of molasses. It comes together in one bowl and bakes to a crisp crust and tender, slightly sweet crumb. Perfect for breakfast, alongside stews or simply slathered with honey butter.
Why You’ll Love It
- Quick & Easy: No yeast, no kneading—just mix and bake.
- Hearty Texture: Rolled oats add chew and body to every bite.
- Subtle Sweetness: Molasses gives it a gentle caramel note without overpowering.
- Versatile: Enjoy with soup, stew, jam or a smear of your favorite butter.
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- ½ cup rolled oats, plus extra for topping
- 1½ tsp salt
- 2 tsp baking soda
- 2 cups buttermilk, room temperature
- ¼ cup molasses
- 3 tbsp unsalted butter, melted
Directions
- Preheat oven to 350°F (175°C). Butter or spray a 9″ loaf pan.
- In a large bowl, whisk whole wheat flour, all-purpose flour, oats, salt and baking soda until evenly distributed.
- In a second bowl, combine buttermilk, molasses and melted butter.
- Pour wet into dry and gently fold with a spatula until just combined—overmixing makes it dense.
- Scrape dough into the prepared pan, level the top and sprinkle with extra oats.
- Bake 50–55 minutes, until golden-brown and a skewer inserted in center comes out clean.
- Allow loaf to rest in pan 5 minutes, then transfer to a wire rack to cool completely.
Chef’s Special Tips
- Steam Crisp Crust: Place a small oven-safe dish of water on the bottom rack to create steam—this intensifies the crust’s crispness.
- Oven Switch-Up: For a deeper crust color, bake at 375°F for the first 10 minutes, then reduce to 350°F for the remaining time.
- Flavor Twist: Stir in ½ cup dried currants or chopped walnuts for bursts of sweetness or crunch.
- Serving Suggestion: Warm slices briefly in the oven or toaster before spreading with herb-infused butter or a swirl of honey.
Storage & Freezing
- Wrap completely cooled loaf in a clean tea towel and keep at room temperature for up to 3 days.
- Slice and freeze in airtight bags for up to 3 months. Rewarm frozen slices at 300°F for 10–12 minutes.
