Have you ever tried Irish brown bread? I have to warn you, it’s impossible to eat just one slice once you’ve tasted it. During a recent trip to Ireland with Globus Choice Touring, everyone on our tour couldn’t get enough Irish brown bread. At every restaurant and meal, each of us seemed to look for brown bread on the menu. Yes, it is that good!
What is it that makes this bread so irresistible? It is full of flavor! Irish brown bread tastes both bitter and sweet, a bit nutty and malty, and it has a hearty texture too. It’s great with a smear of butter and jam, or served alongside your favorite soups or stews.
This authentic Irish brown bread recipe is hearty and delicious, with a rich brown color and nutty flavor from wheat flour, rolled oats, and molasses. If you’re ready to get started, simple hit that “jump to” recipe button. Or scroll through below for some helpful tips, a bit of history, and some Ireland pics too.
Why is brown bread so popular in Ireland?
When visiting Ireland, you’ll notice Irish brown bread is served at almost every pub and restaurant with a side of creamy Irish butter. It’s as common as a pint of Guinness and is typically made with a bit of Guinness too!
One of the reasons brown bread is so popular in Ireland is historically white flour was more expensive than wheat flour. Though today, that is quite the opposite. When baking Irish brown bread at home, look for the highest quality whole wheat flour you can find. And if you can find stone ground wheat flour, even better!
What is the difference between Irish soda bread and Irish brown bread?
What do you eat with Irish Brown Bread?
Irish brown bread can be a meal on it’s own with just a spread of soft salty butter. But typically you’d serve it alongside a bowl of potato soup or Irish beef stew. But it is also great with simply butter and fruit chutney or jam. It also pairs will with a sharp cheddar cheese and is perfect cut into smaller slices for a cheese board. We’ve also it thin to use it as sandwich bread too.
Guinness Irish Brown Bread
I adapted this recipe from the Guinness brown bread recipe given at the Guinness Storehouse in Dublin. The things I changed were reducing the volume and size of the recipe for a home cook or baker, and I swapped the heavy Irish steel cut oats for simply rolled oats which I had more success baking with. This recipe has been tested multiple times, so I hope you enjoy the same results we have!
Irish Brown Bread Ingredients
whole wheat flour: This is what gives Irish brown bread its nutty flavor and hearty texture. While you cold substitute with all-purpose white flour, it would not produce the same results as far as flavor and color. Try to find the highest quality whole wheat flour available at your local grocer or health food store. If you can find stone ground, even better! We used King Arthur Whole Wheat Flour when testing this brown bread recipe.
rolled oats: Rolled oats or old fashioned oats are simply oatmeal in the United States, like what you’d find available in brands like Quaker and Bob’s Red Mill. You could also use quick oats as a substitute.
salt: Salt enhances the flavor of all the other ingredients in this brown bread recipe. It also balances out the bitter and sweet. You don’t need much, just a pinch.
baking soda: Baking soda, or sodium bicarbonate, is a leavening agent used to help the bread rise and give it a fluffy texture.
dark brown sugar: Dark brown sugar adds a touch of sweetness and color to Irish brown bread. It balances the bitter and nutty flavors of the molasses and Guinness included in the recipe. If you can’t find dark brown sugar, you can also use light brown sugar.
molasses: Molasses, also called treacle, is a thick dark syrup that is a byproduct of refining sugarcane into sugar. It’s the color of strong coffee, and pours thick like honey. Molasses is the main ingredient that adds color to this Irish brown bread recipe, enhancing the color of the wheat flour and Guinness as well. As for flavor, Molasses tastes slightly sweet, malty, and bitter.
Guinness: Guinness adds moisture and a delicious complexity of flavor to this brown bread recipe. There are flavor notes of caramel, coffee, and chocolate with a bitter nutty essence of hops. The carbonation also aids in helping this dense bread rise.
buttermilk: Buttermilk is the liquid that is left behind after turning cream into butter. It’s fermented, with a tangy flavor similar to cottage cheese. And it gives a nice rise to baked goods.
honey: Honey gives a light touch of sweetness to this brown bread recipe while also enhancing the earthy, nutty flavor of the bread.
melted butter: Melted butter helps soften the bread, crisps up the crust when baking, and tastes more flavorful than using vegetable oil. To melt the butter, add two tablespoons of butter to a small microwave dish and microwave for 10 seconds at a time until the butter is melted.
How To Make Irish Brown Bread
Start by gathering the ingredients listed above. Pre-heat the oven to 350 degrees Fahrenheit. Prepare a bread loaf pan by cutting out a piece of parchment paper to fit the bottom of the pan. Then spray the inside of the loaf pan with non-stick spray (I like to use Pam Baking). This recipe will fill a large loaf pan (8 inches x 4 inches) or two mini loaf pans (5 inches x 3 inches).
Add the dry ingredients (whole wheat flour, rolled oats, salt, baking soda) to a mixing bowl and blend together with a whisk. Once they look blended, mix in the brown sugar.
Make a sort of hole or well in the dry flour mix to make room for the liquid ingredients. Pour in the molasses, Guinness, buttermilk, honey, and melted butter.
Stir together with a spoon or spatula until all the ingredients are well mixed. It’s best to do this by hand so the ingredients don’t get over mixed.
Spread the dough into the loaf pan with a spatula, making sure to press it into the corners. Draw or cut a line down the middle of the dough with the spatula to give the bread a vent to expand. Garnish the top of the Irish brown bread by sprinkling the top of the dough with rolled oats.
Bake at 350 degrees for 50-55 minutes until a toothpick inserted in the center of the bread comes out clean. (If cooking smaller mini loaves, it will only take 45 minutes)
Remove the bread from the oven and allow to cool. Slice and serve with Irish butter. Enjoy!
Irish Brown Bread
This Irish brown bread recipe is hearty and delicious, with a rich brown color and nutty flavor.
Ingredients
- 2 3/4 Cups whole wheat flour
- 3/4 Cup rolled oats (plus a pinch extra to garnish top of bread)
- 1 tsp salt
- 1 tsp baking soda
- 2 Tbsp dark brown sugar
- 1/2 Cup molasses
- 1 Cup Guinness
- 1 Cup buttermilk
- 2 Tbsp honey
- 2 Tbsp melted butter
Instructions
- Start by gathering the ingredients listed above. Pre-heat the oven to 350 degrees Fahrenheit. Prepare a bread loaf pan by cutting out a piece of parchment paper to fit the bottom of the pan. Then spray the inside of the loaf pan with non-stick spray (I like to use Pam Baking).
- Add the dry ingredients (whole wheat flour, rolled oats, salt, baking soda) to a mixing bowl and blend together with a whisk. Once they look blended, mix in the brown sugar.
- Make a well in the dry flour mix to make room for the liquid ingredients. Pour in the molasses, Guinness, buttermilk, honey, and melted butter. Stir together with a spoon or spatula until all the ingredients are well mixed. It's best to do this by hand so the ingredients don't get over mixed.
- Spread the dough into the loaf pan with a spatula, making sure to press it into the corners. Draw or cut a line down the middle of the dough with the spatula to give the bread a vent to expand. Garnish the top of the Irish brown bread by sprinkling the top of the dough with rolled oats.
- Bake at 350 degrees for 50-55 minutes until a toothpick inserted in the center of the bread comes out clean. (If cooking smaller mini loaves, it will only take 45 minutes)
- Remove the bread from the oven and allow to cool. Slice and serve with Irish butter. Enjoy!
Notes
- This recipe will fill a large loaf pan (8 inches x 4 inches) or two mini loaf pans (5 inches x 3 inches).
- If you want a more savory Irish brown bread, you can omit the brown sugar, honey, or both. Still bakes up great, just less sweet!
- If your batter is too runny, it may be that you use a whole bottle of Guinness instead of just one cup. No judgemet. 😉
- Authors Note Based On Comments: Because baking with beer and buttermilk introduces a bit of bubbly chemistry, you might need a 9x5" bread loaf pan. Beer can behave differently depending on whether it is cold right out of the fridge, or if you've had it on the counter (taking a sip or two) while gathering and prepping ingredients to make the Irish brown bread. No judgement! You just might need a bigger pan and a wee little longer cooker time. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 196Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 359mgCarbohydrates: 39gFiber: 3gSugar: 16gProtein: 5g
Nutrition information provided is only an estimate.
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(Originally posted in 2022. Updated in 2024 to nudge Google)
What is substitute for Guinness….dont drink…thanks for recipe!!! Minnesota
Hi Katie! You can substitute it with water. The Guinness gives a bit more flavor and tang, but I understand if you don’t drink. You’ll still get a nice color and flavor from the molasses and buttermilk. Enjoy and happy bread baking! Stay warm up there!
I followed the recipe batter came out a little thinner then pic and it overflowed. Don’t think the Guinness did it any justice next time I’ll just make brown bread
When any alcoholic beverage is heated to this temperature, the alcohol in the beer will neutralize, just leaving the flavor you described in the write-up.
They make a Guiness Zero now with no alcohol.
Guinness now makes a 0.0 alcohol version. We tried it in Ireland at the Guinness storehouse, and it’s indistinguishable worth searching out.
Hello- what is a good substitute for buttermilk? Will regular milk with a tablespoon of lemon juice or vinegar work for this recipe?
That would work! Use the milk with vinegar.
Milk and and acid is *not* a replacement for butter milk.
According to a couple of hundred websites it is.
Definitely making this! It is wholesome and nutritious and I love baking with booze 😂. Thanks for the recipe!!
Hi! Do you use salted or unsalted butter, please? Thank you!
I use salted 🙂
Shoot! I am making this now and the batter overflowed my 8×4 loaf pan. My batter looks a bit thinner than what I see in the photo but I can’t identify where I might have added volume. I’ve split into two pans and will see how they come out. The little cooked bits tasted great so I’m optimistic this is a good recipe… I must have botched it up. Anyhoo, just an FYI in case anyone is making it. My batter came to about 3/4″ below the top of the pan.
Oh no! Hope splitting it into two pans rescues it for you. Sounds like maybe one of the ingredients was mis-measured. Happens to me sometimes too.
Mine did the same. I even came back here to recheck the recipe to make sure it wasn’t a transcription error. Followed all the ingredients and mine was more like a thick cake batter. I’m cooking it anyway cuz yum lol.
Made this for St. Paddy’s day instead of my usual soda bread and it turned out really well! Will definitely make it again!
I made this for St Pat’s day. Delicious and the recipe turned out perfect, just like the picture!
Would mind to please provide the weights for the amounts of flour and oats used? So much more accurate in reproducing recipes. It would be a great help since it si so much more convenient to just put the bowl on the scale and measure the amounts into it. Saves messing up the measuring cups as well, especially with the honey and molasses, although I suppose most folks know the weights of tablespoons of liquids.
I am completely with you, Jay! Most recipes provide both volume and weight measurements.
I made this and it was super. I am a bread enthusiast from way back and I like Irish Brown Bread. I made a simple yeast mixture in place of the Guinness and it worked well.
I perhaps lost a bit of the flavor provided by the Guinness but made up for it by baking this loaf in a cast iron bread pan. The iron produced a slight smoky flavor which is accents the molasses and brown sugar.
My wife and I live in the Pacific Northwest and love fresh salted salmon which we make ourselves. We like to spread Philadelphia Cream Cheese on the bread and apply thin strips of the salmon on top. Excellent contrast of flavors. Thank you!
I made this yesterday and it was delicious. No overflow as others described. Will make it again. Thank you for the recipe.
*I was surprised there were no eggs in it but it held together fine.
This recipe is amazing!! This was my second recipe and I’m so glad I don’t need to go look for a third. I substituted the Guinness with a few tables spoons of apple sauce mixed into a cup of water. Used oil instead of butter and split into two 8by4 pans and it came out DELICIOUS! Thank you thank you!! I was missing Ireland.
Add just enough liquid until you get the right consistency, I had some liquid left over but the bread came out great. This is a new brown bread recipe for me, but I make brown bread all the time and this method works with other recipes as well.
Can you make this with regular bread flour? I don’t have it on hand and was just wondering. It looks so tasty and will be delicious with my corned beef.
I’ve not tried it with regular bread flour, but it should turn out okay! It might just be a little lighter in color. Let me know how it turns out!
I baked this in a cast iron pan lined w parchment paper. It only cooked for 40 min and the toothpick came out clean. I did cover it w foil (loosely) to prevent over browning. It’s cooling now but it looks more like a cake then bread. It spread out in the pan so it’s only about 3-4″ high. The top is not crusty at all, so we shall see.
update: It’s delicious!
How long do I bake the smaller loaves for?? I have made this recipe in the large loaf pan, but want to give some as gifts. This is a new family favorite since our trip to Ireland in Sept.
Hi Michelle! I love that you want to give them as gifts! How big are the smaller loaves that you’re baking? Usually I do 45 minutes for smaller loaves. But stick a toothpick in the center to make sure they’re done.
Can you substitute light brown sugar?
Yes!
I’m from Dublin and read through the recipe and comments out of interest more than anything. We make brown bread in our house every weekend, the kids love making it and eating it and it is much much better than white bread. The recipe can be tinkered with depending on what’s available in the house on the day. Here’s a few suggestions: (1) we don’t really use Guinness in brown bread; (2) if not using Guinness you don’t need a substitute, just add more buttermilk if needed; (3) the dough should be fairly sticky that’s how you know you’ve got the moisture levels right; (4) I would not melt the butter, just add 30g or so of salted butter to all the mixed dry ingredients and rub it in to form a crumb (5) you can use milk instead of buttermilk but you will loose flavour and texture; (6) don’t add vinegar or lemon – if you really want it more buttermilky add some real yoghurt to milk or maybe sour cream; (7) I wouldn’t add porridge oats to the mix just for sprinkling on top; (8) I only use a heaped teaspoon of treacle (max two) and the same of good honey (stir it through the egg to dissolve before adding to the dry ingredients – you can fiddle with the ratios; (9) I would use butter on the bread tin and not oil spray – just take a big blob on your finger and grease the tray with it; (10) after baking for around 40 mins I remove from the tray and give it another 5 mins or so in the oven to get a good crust (personal preference); (11) you can tweak the brown:white flour ratios – 300g brown / 150g white is fairly standard – increase white for softer/ lighter bread or add 50g rye flour and reduce the amount of brown, etc. whatever floats your boat.
Phil,
Really appreciate your comments. Any thoughts on substitutes for the odlums wholemeal flour? I think adding oats or wheat bran or even flax flour is supposed to mimic texture of odlums…expensive to get in US.
(Rachelle, Thanks for recipe!)
Kate
I would never really use the Odlums. Here’s the one I use but I’ve really no idea what you have available in the US:
https://thelittlemill.ie/where-to-buy/
If you can’t get whole wheat flour, unfortunately, I think there little to be done except make a white soda – but try to keep it light, the bread is not so good if dense or stogy.
Great to see people making brown bread, it’s quick, simple and there’s goodness in there – slathered in Kerrygold and dipped in chowder especially.
I would love your recipe. I can’t find an authentic Irish recipe in the US. I love the no frills version you get at the pubs with the seafood chowders!
Made this for a Christmas Brunch and it was a hit; 4 people asked for the recipe. Have been to Ireland several times and tried many recipes for Irish Brown Bread and this is the moistest and most flavourful. I followed the recipe exactly and it was a nice thick quick-bread batter, rose to the edge of the 9×5″ pan. However, in the detailed instructions this recipe says use 8×4″, which is what newer Pyrex loaf pans are. The older bread pans are 9×5 which is a full 30% more volume. I think the recipe should be corrected to state 9×5″ pan. But it’s great, and also if refrigerated keeps well for at least 5 days, warmed in microwave.
I agree with prior comment from Judy- Use a 9×5 bread pan! I did and it was just right. Baked perfectly 45 mins. Very moist, great flavor and keeps well. This one is a keeper.
(If making in mini pans, you should have enough batter for 4 minis!)
I made this bread today, and it was amazing. Followed the recipe exactly, and ate it while still warm with Kerrygold butter. Brought me back to memories of a trip my son and I took to Ireland 5 years ago. Will definitely make again! Thank-you!
Thank you, Susan! So glad you enjoyed it!
The texture of this loaf is great, but it is too sweet IMO. I’m going to try it again without the honey and will halve the molasses. This variation is much sweeter than you would find in Ireland and is more like a dessert bread. It would be lovely as is with a cup of tea, but if the intention is to eat it with a savory meal, one might be a bit surprised.
I’ve made it before without honey and brown sugar and it turned out great! The molasses gives it that signature “brown bread” color and flavor, though.
Purchased the ingredients for this today and will be making this weekend. I LOVE fresh bread though never venture too far away from a normal white bread. Time to expand my horizons. I will let you know how this turns out.
I agree with many of the comments. This is a quick bread with same texture, thin batter consistancy and sweetness. I LOVE it! Need larger bread pan for amount of batter (9×5). I use parchment in the bottom of well greased pan for assured release. Might try cutting the molasses down to 1/4 cup for those that like less sweet- but I would NOT omit the Guinness. And for Pete sake- go and buy real buttermilk!
This bread lasts for days- just reheat or toast for yummy breakfast. Loaves freeze nicely.
A lovely bread and a contrast in texture, flavor and sweetness to Irish Soda bread. I’ll be serving both this St. Patrick’s Dinner. Pass the butter please……..Delicious.
We’re so glad you enjoyed it, Susie! Thank you for your comment. And happy St Patrick’s Day weekend!
Just made the Irish Brown Bread. The recipe was very easy to follow. Had to taste it before it cooled, I spread butter on it melted into it was wonderful. Also, refrigerated it over night then added honey on it in the morning, wonderful flavor. This recipe is definitely a keeper.
I have never made any type of bread from scratch and I am glad I chose this is as my first recipe. This was as easy to make as baking a cake and it turned out DELICIOUSLY great! I made Rachelle’s Verde pazole a few months ago and now my husband has requested this brown bread along with the pazole. Thank you for such a great recipe! Now I have to stalk your site for other bread recipes to expand my baking skill set.
Have been making this since return from trip to Ireland where a different version of brown bread was served at every meal there. Wanted to experiment to find the recipe I liked best and THIS IS IT!! Didn’t have Guinness and used seltzer water instead and came out perfect. Would love to know nutritional value if possible bc my husband contends it must be full of calories. Would love to convince him it’s better than what we get in the store.
So glad you enjoyed it! I believe we have nutritional information estimated at the very bottom. Your husband is probably right in that it is full of calories. LOL! But it does feel better for you than just plain store bought bread. You can omit the brown sugar if you’re looking to cut sweetness and calories. I’ve made it that way before for family and it still turned out perfect and flavorful, just less sweet.
OmG….just returned from a vacation in Ireland….it became a vacation for food enjoyment….we had so many amazing meals. A lot of dishes had soda bread or Irish Brown bread….this was our fave at breaky, lunch or dinner!!! I just made this recipe and it is exactly tasting the same, and I used Guiness 0.0 ….yummy!!
This is absolutely delicious! It is just like they serve in Dublin with the subtle hint of sweetness and very moist. Thank you for this recipe, I am enjoying a slice now!
Fantastic! I will be making this often. I was in Ireland a earlier this month and had brown bread exactly like this. Thank you!
This was delicious. I would love to try the smaller loaves. I freeze this bread?