Breads & Doughs

5-Minute Authentic Irish Brown Bread

4.58 from 7 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

4.58 from 7 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.

Submit your own photos of this recipe

1 Images

Marianne08

32
Comments & Reviews

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Nel
Guest
Nel
6 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.

Member
Shorty
6 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 ????

Marianne08
Member
Marianne08
6 months ago

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… Read more »

Member
M.D. Donnatien
6 months ago

Hi Gemma!

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

Thanks~ Michelle

Mita
Member
Mita
6 months ago

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.

Shadia
Guest
Shadia
6 months ago

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

mel477
Member
mel477
6 months ago

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 🙂

Kathleen
Member
Kathleen
6 months ago

Love it taste great

Karol
Guest
Karol
6 months ago

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

Rose
Guest
Rose
6 months ago

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.????????????????????????

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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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