Breads & Doughs

5-Minute Authentic Irish Brown Bread

4.55 from 11 votes
My 5-Minute Authentic Irish Brown Bread recipe is both fast and gives you the perfect hearty and dense bread!
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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.

Irish brown bread recipe, cut to show texture.

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!

A quick bread recipe, served.

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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5-Minute Authentic Irish Brown Bread Recipe

4.55 from 11 votes
My 5-Minute Authentic Irish Brown Bread recipe is both fast and gives you the perfect hearty and dense bread!
Servings: 8 people
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!
Servings: 8 people

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

  • Mix all the dry ingredients together in a large bowl.
  • Add the treacle and stir in enough of the milk to give a wet, almost sloppy mixture.
  • Pour into a well oiled large loaf tin and bake in an oven preheated 400°F (200°C) for 20 mins until risen.
  • Reduce the heat to 325°F (170°C) and bake for a further hour.
  • 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. 
  • Cool the bread on a cooling rack. Enjoy fresh with butter. Store covered at room temperature for 3-4 days. 

Recipe Notes

Nutrition Facts
5-Minute Authentic Irish Brown Bread Recipe
Amount Per Serving (1 slice)
Calories 220 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 250mg11%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 9g10%
Protein 7g14%
Calcium 90mg9%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews

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Robin
Guest
Robin
2 months ago

Thanks Gemma…my husband and I visited Ireland a few years ago and fell in love with the brown bread, ate it every day! I am now going to make it for St Patrick’s day. My Husband is of Irish decent.

Member
M.D. Donnatien
10 months ago

Hi Gemma!

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

Thanks~ Michelle

Member
Shorty
10 months ago

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 ????

Member
Natalie Knerr
24 days ago

Gemma, can you substitute steel cut oats for the nuts?

Hajirs
Member
Hajirs
2 months ago

I want to make complete wheat bread what can i do to replace flour

Jenifer Gallagher
Guest
Jenifer Gallagher
2 months ago

Hi Gemma! I mill my own wheat. Can I use that and skip adding bran and wheat germ since the fresh killed flour has all that already? And if so, is there something else I would need to add or subtract from the recipe as well? Thanks so much. Looking forward to also trying your recipes using fresh milled oat flour for the same reason

Gurdish Kaur
Guest
Gurdish Kaur
2 months ago

Sorry but I need to add that I have just cut thr bread and the middle does not have the bread texture and still looks unbaked eventhough there’s a hollow sound after tapping it. I have put back the bread in the oven to further bake it until the middle looks baked. Will update you soon.

Gurdish Kaur
Guest
Gurdish Kaur
2 months ago

Hi Gemma, I have just tried the recipe and it turned out well, except it doesnt look as high as yours. I have been very interested in baking breads and have failed many times!!!! Nevertheless I have not given up trying yet 😉

Cindy Bejarano
Guest
Cindy Bejarano
2 months ago

We are plant based eaters – do you think coconut or almond milk could substitute the whole milk??

Nel
Guest
Nel
10 months ago

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.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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