Irish Brown Bread is, at its heart, just soda bread made with half whole wheat flour. This particular version ads oats and a bit of molasses, but would probably be made with treacle in the UK. (You try to find treacle in the U.S. I dare you!)
The molasses ads just a hint of sweetness, while the oats give the bread a hint of nuttiness. It’s perfect warm from the oven slathered in butter or jam, but just as good the next day made into French toast or cinnamon bread. No matter how you use it, it’s sure to be a treat for the whole family.
Irish brown bread is also called Wheaten Bread or just Brown Bread in the UK. Like its cousins, it’s a quick bread that uses baking soda as a leavener and generally uses buttermilk. This particular recipe calls for sour cream and milk, but only because I was out of buttermilk and needed a substitute. if you happen to have buttermilk on hand, simply substitute 1 3/4 cups buttermilk for the sour cream and milk.
The secret to a great soda bread is to never overwork the dough. A gently worked dough will result in a light, airy bread. An overworked dough will yield a dense, wet loaf that you won’t enjoy much. Remember this simple rule and you’ll end up with a hearty, rustic loaf of heartwarming bread that’s sure to be a hit at any meal.
What I would have done differently had I thought of it at the time:
I think a bit more molasses… But that’s just my sweet tooth talking.
Links to other recipes like this: