Recipe by Julie Taylor
"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!"
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1 1/2 tablespoons
whole wheat flour
1 1/2 cups
nonfat plain yogurt
milk, or more as needed
Easy, Healthy, and Delicious!
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.
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.
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.
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
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Irish Brown Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 19
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