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Irish Brown Bread
This is Irish soda bread gone whole grain. Feel free to add a handful of currants and a couple teaspoons of caraway seeds.  Don't over-knead: you want this to be tender like a biscuit and not chewy. Serve with any fall soup or chili or classic Irish dishes.
2 cups whole-wheat flour
1 1/2 cups all-purpose flour, plus extra for kneading and dusting
1/2 cup wheat germ
2 tsp. baking soda
1/4 tsp. salt
2 cups low-fat buttermilk
1 egg, lightly beaten
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Irish Brown Bread

Irish Brown Bread

Irish Brown Bread
Two Stars Guiding Stars
  • Servings:24 (43 g)
  • Prep Time:10 minutes
  • Cook Time:40 minutes
1. Preheat the oven to 400 degrees F.
2. In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.
3. Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.
4. On a non-stick baking sheet, form the dough into a 7" round. Dust the top of dough with a small amount of flour. Cut a 4" X into the top of the dough. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped (25-30 minutes).
5. Transfer to a wire rack and let cool for 2 hours before slicing.