Irish Buttermilk Brown Bread

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whole grain
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Hands-on time:
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Yield: 1 large round loaf

Recipe photo

This 100% whole wheat, craggy "everyday" loaf is enriched with a touch of sugar and a butter-brushed crust.

Irish Buttermilk Brown Bread

star rating (38) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 large round loaf
Published: 01/18/2010



  • 4 cups King Arthur Irish-Style Wholemeal Flour or King Arthur Traditional Whole Wheat Flour
  • 3 tablespoons sugar
  • 1/2 cup buttermilk powder*
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups water*
  • 1 large egg
  • 1/4 cup melted butter or vegetable oil
  • *Or substitute 1 1/2 cups buttermilk in place of the water and buttermilk powder.


  • 1 tablespoon melted butter


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1) Preheat the oven to 375°F. Grease a 1 1/2 to 2-quart baking dish, or an 8" or 9" cast-iron skillet or cake pan that's at least 1 1/2" deep.

2) In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder.

3) In a smaller bowl, whisk together the water (or buttermilk), egg, and melted butter or oil.

4) Make a well in the dry ingredients and pour in the liquids. Stir together until blended and no dry spots remain; the dough will be soft and sticky. In fact, it's probably more of a stiff batter than a soft dough.

5) Scoop the dough into the prepared pan, mounding it in the center. Brush the top with the melted butter. Wait 5 minutes for liquid to be absorbed by the flour before baking.

6) Bake the bread for 35 to 45 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) Remove it from the oven, and serve warm.

Yield: One loaf, about 8 to 10 servings.


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  • star rating 03/12/2015
  • neomi from
  • Love the Irish flour! Wonderful bread. Great for days when I don't have the time for yeast bread.
  • star rating 11/10/2013
  • Alyssa S from KAF Community
  • This was just what I was looking for! Delicious, complex flavor is perfect either by itself or with soup and stew. Even the smell is as I remembered from visiting Ireland years ago. This was my first time using the Irish flour and I am thrilled with the purchase and look forward to trying it in other recipes as well. The recipe was very easy to follow. It took about 10min longer to bake than the recipe called, but the oven I was using is a tad bit temperamental. (There is a recipe for Irish bread on the package which has some slight differences, but I made this one posted on the KA website.) I highly recommend the recipe, even for novices.
  • star rating 09/22/2013
  • Tom from Lowell, Mass..home of the famous canals built by the irish
  • First attempt at making this recipe. The finished bread was fantastic. Wonderful flavor. good textrure, and a super accompamiement to Guinness beef stew. I made the bread using 3 cups of the Irish-style whole meal flour, 1/2 cup of all purpose white flour and 1/2 cup of rough cut oats, and added a wee bit more buttermilk at the end to make a not so dry batter
  • star rating 09/19/2013
  • Bev from Philadelphia, PA
  • Very tasty. I weighed the ingredients and used the King Arthur whole meal flour, but the batter seemed more muffin-like than previous brown bread recipes I have tried before. It also tasted less like the versions I have had in Ireland. That said, it was quite good and suited our American palates. I will make this version again.
  • 03/22/2013
  • jdarcy3 from KAF Community
  • Are there any changes to the recipe if this is baked in a loaf pan/ What size pan should be used?
    This is a perfect time to call our Baker's Hotline!We will be more than happy to help answer your question over the phone or over our online chat.-Jon 855 371 2253
  • star rating 03/09/2013
  • from
  • Love the ease and the result!
  • star rating 03/11/2012
  • katemo from KAF Community
  • The taste took me right back to the bakery bread sold on the corner when I styled in Dublin. Excellent warm with butter and jam. Baked it in an 8" cake pan. A bit hard to slice right out of the oven-- waiting a few minutes and using a good bread knife worked great.
  • star rating 03/10/2012
  • thanxanyway from KAF Community
  • Very tasty, though it still benefits from a spread of some sort (butter, jam, honey - you get the idea). It is pretty moist and stays moist for several days. Mixes up very easily. Do line the pan with parchement.
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