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Irish Common Brown Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


This recipe was developed by Robyn Brown Sargent, one of our baker education specialists. She notes that we should expect a sticky dough with this brown bread — but fear not, the bread machine handles this kind of dough well. Also, expect the finished loaf to have a flat top, or even sink a bit in the center.

At a glance

1 loaf
Nutrition information


Choose your measure:

One (2-pound) Loaf


  1. Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for Dough or Manual, and press Start.
  2. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a sticky dough.
  3. Allow the machine to complete its cycle. Remove the dough.
  4. Turn the sticky dough into a greased 9" x 5" loaf pan. Cover with greased plastic wrap and let it rise for 20 to 30 minutes, until it nearly reaches the top of the pan.
  5. Preheat the oven to 450°F.
  6. Bake the bread for 10 minutes. Reduce the heat to 425°F and bake for an additional 35 minutes; the interior temperature of the finished loaf as measured on an instant-read thermometer should be about 190°F.
  7. Turn the bread out of the pan, and cool it on a rack before slicing.
  8. Store at room temperature for 5 days, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 1/16 of loaf, 53g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 111 cal
  • Calories from Fat
  • Total Fat <1g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium 269mg
  • Total Carbohydrate 22g
  • Dietary Fiber 3g
  • Sugars 2g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.