No ImageIrish Brown Bread

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  1. Monica

    Help! My bread rose like it should have, but it fell when I put it in the oven and baked it. Suggestions?


  2. John

    This recipe is probably grand but it really a much simpler process. The original Irish Brown Bread is, 2 cups Brown Flour 1 cup White Flour (organic if possible) 1 teaspoon bread soda and 1 and 1/2 cups of buttermilk (organic if possible) Mix flour and bread soda thru a sieve to a bowl then mix together with the buttermilk add a wee bit flour if needed. Place on a pizza stone sprinkled with maize meal to prevent sticking bake for 40 to 50 minutes (you will know) until baked.

  3. Gina

    This was delicious! Very hearty and filling. I was skeptical of using a 9×5 pan, since I find it makes my yeast breads grow out, not up, and so I used my usual 8.5×4.5 and it turned out perfectly.


  4. Judy

    When I was in Ireland in 2014, I ate McCloskey’s Cottage Brown Bread every day. It was sold, already sliced, in a cardboard tray covered with plastic, and I would walk to SuperValu every other day to buy a loaf. It looks much like this loaf. It’s not the same as the rustic Irish soda bread that so many Irish people make at home. I couldn’t get enough of it. Darina Allen’s Ballymaloe Cooking School also serves this loaf-type brown bread every day for the residents of the school. I actually brought several loaves of the Cottage Brown Bread home with me and put it in the freezer. It lasted quite a while. I’m going to try this loaf, Sally. I know the instructions (both yours and the Ballymaloe version) say to bake on the oven rack for the final few minutes, but I find that the crust is too hard that way. Slathered in Kerrygold butter, there just isn’t much better than this bread. Thanks so much for sharing the recipe. This O’Brien gal is all about tasty, wholesome food, and this certainly fits that description.

  5. Angela Lawton

    Hi I love your site and use many if your recipes. However this is not a bread we make here in Ireland . The irish brown bread is a ‘peasent’ dish so they would never have used yeast – too hard to get and expensive! The soda bread we make daily is very very easy to make and does rise with use of the baking soda and bicarbonate.( Sorry don’t know the US equivalent ) My American cousins make it with standard flour – and sour milk! Happy St Patrick’s Day tomorrow.

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