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4.55 from 57 votes
Irish Brown Bread sliced and sitting next to a bowl of soup.
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Authentic Irish Brown Bread (Easy Whole Wheat Recipe)
Prep Time
5 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
 
My 5-Minute Authentic Irish Brown Bread is hearty, wholesome, and incredibly simple to bring together—just mix, pour, and bake for a classic Irish loaf with deep flavor and texture.
Course: bread
Cuisine: Irish
Servings: 8 people
Author: Gemma Stafford
Ingredients
  • 2 cups (10 oz / 284 g) all-purpose flour
  • 1½ cups (7½ oz / 216 g) whole wheat flour
  • ¾ cup (3 oz / 85 g) mixed seeds (sunflower, sesame, linseed, pumpkin)
  • 3 tablespoons bran
  • 2 tablespoons wheat germ
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 ¼ cups ( 18 fl oz / 540 ml) whole milk
  • 1 large egg, at room temperature
  • 2 tablespoons (1 oz/ 28 g) butter, melted
  • 1 tablespoon molasses
Instructions

  1. Preheat the oven to 350°F (180°C). Butter and line a 9 x 5-inch loaf pan.

  2. In a large bowl, mix together the all-purpose flour, whole wheat flour, mixed seeds, bran, wheat germ, baking powder, and salt.

  3. In a separate jug, whisk together the milk, egg, melted butter and molasses, then pour into the dry ingredients and mix to form a wet, almost sloppy mixture.

  4. Transfer the batter into the prepared loaf pan. Run a knife down the middle of the batter to help is split in the middle while it's baking.

  5. Bake for about 50-60 minutes, or until the bread has risen.

  6. Remove from the pan and allow to cool on a wire rack before slicing. Serve with Irish butter and have with soup, as a sanwhich or toast.

Recipe Notes
  • Start with less milk: Add the milk gradually and stop once you reach a thick, soft batter—too much liquid can lead to a dense or underbaked center.
  • Watch the consistency: The batter should be thick and scoopable, similar to a heavy muffin batter. It should hold its shape slightly, not spread like a liquid.
  • Don’t overmix: Stir just until the ingredients come together. Overmixing can develop too much gluten and make the bread tough instead of tender.
  • Check early: Ovens can vary, so start checking the bread 10–15 minutes before the end of the baking time to avoid overbaking.
  • Test doneness properly: Insert a knife or skewer into the center—it should come out clean or with just a few crumbs, not wet batter.
  • Cool completely: Let the bread cool fully on a rack before slicing. This allows the crumb to set and prevents a gummy or dense texture.
  • Toast before serving: Toasting brings out the nutty flavor and gives the bread a crisp, golden edge that makes it even more delicious.
  • Customize easily: Add oats or extra seeds for more texture, or adjust the flour ratio slightly for a lighter or more rustic loaf.