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5-Minute Authentic Irish Brown Bread

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My 5-Minute Authentic Irish Brown Bread recipe is both fast and gives you the perfect hearty and dense bread!


Hi Bold Bakers!

My 5-Minute Authentic Irish Brown Bread recipe gives you the ultimate rustic Irish quick bread! Made in minutes and jam-packed with flavor and texture, this loaf combines mixed seeds, wheat bran, and wheat germ.

This classic quick bread is hearty, dense and chewy in all the right ways. Delicious when dipped into soup, fabulous when made into grilled cheese sandwiches, it’s so versatile!

How is Irish Brown Bread different than Irish Soda Bread?

Irish Soda Bread is defined by the use of baking soda to leaven it. While this lovely brown bread is similar in that it is a “quick bread” it is made with milk and baking powder as opposed to buttermilk and baking soda.

The result is a super hearty stick-to-your-ribs loaf of bread that can be made in no time at all.

Is Irish Brown Bread healthier than white bread?

This bread is filled with flavor, but also added fiber and healthy fat thanks to the mixed nuts, seed, wheat bran, and wheat germ. All of these ingredients are great for your digestive health and keep you feeling full and satisfied, curbing those naughty snack attacks.

5-Minute Authentic Irish Brown Bread recipe is almost like a meal in itself, it really fills you up. I love it toasted up, slathered with butter, and a cup of hot Irish tea.

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What Kind of Seeds Do I Use?

You can use any mix of nuts or seeds you have on hand. I used a mix of sunflower seeds, pumpkin seeds, chia, and sesame seeds, but feel free to use whatever you have on hand.

The goal with the seeds is to add some extra texture, toasty flavor, and nutrition. From additional protein to healthy fat, the seeds are about more than just flavor and crunch, they make this a really well-rounded snack.

How Do I Store Irish Brown Bread?

Since this bread is so hearty, it can keep at room temperature for up to 5 days. To keep it fresh I cover it nice and tight with cling wrap. It can also be frozen for up to 4 weeks. To use from frozen just thaw at room temperature, toast, and enjoy!

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Tips and Tricks to Making Irish Brown Bread:

  • Use a mix of white and wheat flour for a slightly lighter bread
  • Add dried raisins or fruit to the topping for a sweeter bread
  • Pre-slice and freeze the brown bread
  • To thaw the brown bread, just allow it to sit at room temperature until soft

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4.5 from 4 votes
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5-Minute Authentic Irish Brown Bread Recipe
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
 

My 5-Minute Authentic Irish Brown Bread recipe is both fast and gives you the perfect hearty and dense bread!

Course: bread
Cuisine: Irish
Servings: 8 people
Calories: 220 kcal
Ingredients
  • 2 cups (10oz/284g) all purpose flour
  • 1 1/2 cups (7 1/2 oz/216g) whole wheat flour
  • 3/4 cup (3oz/85g) mixed seeds (sunflower, sesame, linseed, pumpkin)
  • 3 tablespoons bran
  • 2 tablespoons wheat germ
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon molasses (treacle or honey)
  • 3 1/3 cups (27floz/750ml) milk
Instructions
  1. Mix all the dry ingredients together in a large bowl.


  2. Add the treacle and stir in enough of the milk to give a wet, almost sloppy mixture.

  3. Pour into a well oiled large loaf tin and bake in an oven preheated 400°F (200°C) for 20 mins until risen.


  4. Reduce the heat to 325°F (170°C) and bake for a further hour.


  5. Run a knife around the tin and ease the bread out. If it sounds hollow when tapped at the bottom it is cooked, if not, return it to the oven for 10-15 mins. 

  6. Cool the bread on a cooling rack. Enjoy fresh with butter. Store covered at room temperature for 3-4 days. 

Nutrition Facts
5-Minute Authentic Irish Brown Bread Recipe
Amount Per Serving (1 slice)
Calories 220 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg 3%
Sodium 250mg 10%
Total Carbohydrates 37g 12%
Dietary Fiber 2g 8%
Sugars 9g
Protein 7g 14%
Calcium 9%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Marianne08
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Katherine Cowgill by Teren Oddo Oct. 2015

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28 Comments

Write a Comment and Review

  1. Nel on June 4, 2019 at 9:16 am

    When it lists bran all I could find was nuggets. Is that what bran you mean? Should I break up the nuggets? So ready to make this.

    • Gemma Stafford on June 5, 2019 at 8:21 am

      Hi Nel,
      No, though that will work well too. Bran is the outer layer of the grain, wheat, oats, etc produce bran. This is a really light thing, also known as ‘millers bran and it contains some nutrients but most of all it is insoluble fiber, so it is good for gut health. So, do add a little of what you have to this, it will do no harm,
      Gemma 🙂

      • Nel on June 5, 2019 at 11:27 am

        It’s in the oven now. One thing for those that had trouble and I almost did this, was I started to cook at the 325′ having skip the initial first 20 minutes @400′. Just waiting now.

        • Gemma Stafford on June 6, 2019 at 10:36 am

          Hi Nel,
          I hope all went well for you with this bread. Fingers and toes crossed here <3
          Gemma 🙂

  2. Shorty on June 2, 2019 at 12:28 pm

    YUM!!

    My son has a culture project die next week & making this was incredibly easy & fun ( we have an Irish background as well). I had added a picture of the outcome..hope it showed up 😊

    • Gemma Stafford on June 4, 2019 at 8:36 am

      Hi there,
      I have not checked the pics yet, but I will be there shortly. That is so good to hear, I love to have kids baking, and making thr cultural connections with food too. Well done, I am delighted,
      Gemma 🙂

  3. Marianne08 on May 29, 2019 at 7:09 am

    Hi Gemma, this was a very filling bread! Personally, I prefer the crumb and texture of your Irish soda bread which I make pretty often, but I suppose that is a matter of personal taste. The crumb for this bread was denser and not as “bread-like” for me. For those who had trouble with the wetness of the dough, I found that I only needed two-thirds of the liquid to achieve the desired consistency. My bread doughs from Gemma’s recipes have generally required much less liquid than the amounts prescribed, because I live in a hot, humid, equatorial country. I normally look out for the consistency of the dough that Gemma describes, to judge if sufficient liquid has been added. Hope this helps other bold bakers 🙂

    • Gemma Stafford on May 30, 2019 at 2:47 am

      Hi Marianne,

      I’m going to have to revisit this dough. I made it myself around 4 times and each time my flour needed a different amount of liquid so it was hard to pin point it.

      Thanks for your feed back and I’ll sort it out 🙂
      Best,
      Gemma.

  4. M.D. Donnatien on May 25, 2019 at 7:26 pm

    Hi Gemma!

    If I replace the nuts with flour, will this come out ok?

    Thanks~ Michelle

    • Gemma Stafford on May 27, 2019 at 8:19 am

      Hi Michelle,

      No need to replace the nuts at all. You can just leave them out altogether and not replace them with flour.

      Best,
      Gemma.

      • M.D. Donnatien on May 27, 2019 at 8:28 am

        Hi Gemma!

        Thanks so much. I made the bread last night before you responded and the bread tastes very good but the outside was a bit hard. It’s probably because of the flour I replaced the nuts with. Since it tasted so good, I’ll try it again and I’m sure it won’t be so hard on the outside. On another note, I made the crazy cookie dough cookies for our dessert today and they are really good! We didn’t have any mix-ins so they became “sugar” cookies.

  5. Mita on May 18, 2019 at 6:22 pm

    I thought it was way too much milk for the dough
    Didn’t have a video to see how you do it. I didn’t know that I should use only 3/4th milk to start with (I read that in a comment just now). It became a pouring consistency batter. Baked it for an hour and 40 minutes, the skewer came out almost clean but when I sliced the bread, the inside seems soft, like banana bread, not that soft but it’s certainly not a bready texture. I make bread at home every week, so I know something seems off.

    • Gemma Stafford on May 21, 2019 at 9:01 pm

      Mita,

      Sorry for my late reply. I missed your message some how.

      I have made this loaf a few times and each time I notice the liquid can vary, so I’m going to give a range so the baker can adjust accordingly.
      I don’t believe you did anything wrong. it could be a combo of different flavor and maybe too much liquid.

      I’ll update the recipe now,
      Gemma.

  6. Shadia on May 17, 2019 at 4:13 am

    Hi Gemma
    Do u use the whole amount of milk? 750ml? Thanks in advance!!

    • Gemma Stafford on May 17, 2019 at 8:43 am

      Hi there Shadia,
      flour in different places absorbs liquids in different ways. I generally say add 3/4 in one go, then the remainder slowly until the dough comes together in a ball. In the case of this particular bread, the dough is wet, as it is baked in a loaf pan. If you want to open bake it you need to have a less wet dough. You almost cannot get this wrong, just bake until you get a nice brown crust, turn it out of the pan, the bottom should be nicely browned too. If it is not quite right pop it back into the pan and into the oven. All will be well,
      Gemma 🙂

  7. Melanie on May 17, 2019 at 2:16 am

    Sadly this one didn’t work for me, it looked part though. I only added 600ml of the milk as it was getting very sloppy but even after 1 hour 40 minutes it was still wet in the middle even though it sounded hollow when tapped. I did still have a little taste though with home made butter and flavour was delicious. Any suggestions welcomed as I refuse to be defeated 🙂

    • Gemma Stafford on May 17, 2019 at 10:47 am

      Hi Melanie,
      I have no idea why this happened for you, but it is the issue I think.
      This is a wet dough, not sloppy though, just a little too soft to knead. However, this dough is forgiving, and even when wet it should bake withing roughly the indicated time. I do not know what went wrong here. I did adjust the baking temperature to suit me, but you can do it my mum’s way, that is 220c/450F for about 35 minutes. Keep an eye on it after 30 minutes, it will begin to pull away from the pan when it is almost there.
      I hope this is of help to you,
      Gemma 🙂

  8. Kathleen on May 15, 2019 at 5:27 pm

    Love it taste great

    • Gemma Stafford on May 16, 2019 at 2:23 am

      Kathleen, this is the first review of this recipe, thank you, I am delighted you like it,
      Gemma 🙂

  9. Karol on May 15, 2019 at 2:59 pm

    If I omit the seeds, will I have to adjust flour or anything else in the recipe?
    Love your recipes.
    Thanks!

    • Gemma Stafford on May 16, 2019 at 2:27 am

      Hi Karol,
      No! this will take a lot of additions/subtractions without adjusting the other ingredients. It is forgiving, I hope you like it. If you do then you can try a sweet version, add chopped walnuts/dried apricot/cranberries/raisins, etc, to your taste.
      Gemma 🙂

  10. Rose on May 15, 2019 at 10:23 am

    Hi Gemma thank you for all the brilliant things you bring to us. When we visit our friends in Ireland the thing I really look forward to is Veda Bread is it possible for you to post the recipe for it, the smell in the kitchen when it’s baking would be heaven. Keep up the good work.👍👍👍👍👍👏

    • Gemma Stafford on May 16, 2019 at 9:14 am

      Hi Rose,
      oddly, this is not a ‘thing’ in southern Ireland, very much a Northern thing. This bread is made with malt extract/malted barley and malt flour, added to strong white bread flour, and it is a delicious thing for sure. I think the ingredients may be difficult for people to source, and that would stop me in my tracks!
      I will certainly take a look at a recipe though, and see if the ingredients are readily available if so, I am on it!
      Thank you for this reminder of this gorgeous bread,
      Gemma 🙂

  11. lisa on May 15, 2019 at 1:37 am

    Hi Gemma

    1) what can i substitute for wheat germ?
    2) for the 3 tbsp bran, can i use Oat Bran?

    • Gemma Stafford on May 15, 2019 at 8:56 am

      Hi Lisa,
      Not sure if I answered this already, so here goes!
      Yes, you can use oat bran, and very good it will be too. Steel cut oats too, really as long as you get the balance right this is very forgiving. This loaf keeps really well for a few days too, I hope it becomes a favorite!
      Gemma 🙂

  12. Linda on May 15, 2019 at 12:58 am

    What can I replace wheat germ with, not available in Greece

    • Gemma Stafford on May 15, 2019 at 8:47 am

      Hi Linda,
      just omit it, or add some extra seeds. We like walnuts in this bread too, very delicious,
      Gemma 🙂

  13. Gemma Stafford on May 14, 2019 at 9:04 pm

    Hi Mita,

    You can just use a few more tablespoons of whole wheat flour or a little ground flax also.

    I hope you like this bread,
    Gemma.

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