Irish Brown Bread Honey (Printable Version)

A hearty wholemeal loaf with a touch of sweetness, paired with creamy honey butter.

# What You’ll Need:

→ Brown Bread

01 - 2 cups whole wheat flour
02 - 1 cup all-purpose flour
03 - 1 teaspoon baking soda
04 - 1 teaspoon salt
05 - 2 tablespoons rolled oats, plus extra for topping
06 - 2 tablespoons brown sugar
07 - 2 cups buttermilk

→ Honey Butter

08 - 1/2 cup unsalted butter, softened
09 - 2 tablespoons honey
10 - Pinch of salt

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, salt, rolled oats, and brown sugar. Mix well.
03 - Make a well in the center and pour in the buttermilk. Stir gently with a wooden spoon until a soft, shaggy dough forms. Do not overmix.
04 - Turn the dough onto a lightly floured surface. Shape into a round loaf, about 2 inches thick. Place on the prepared baking sheet or in the loaf pan.
05 - Use a sharp knife to cut a deep cross on top. Sprinkle with extra oats if desired.
06 - Bake for 35 to 40 minutes, or until golden brown and the bottom sounds hollow when tapped. Cool on a wire rack.
07 - In a small bowl, beat the softened butter, honey, and a pinch of salt until smooth and creamy.
08 - Slice the cooled bread and serve with generous dollops of honey butter.

# Additional Tips::

01 -
  • It comes together in under an hour, which means fresh bread without the fuss of yeast or long rising times.
  • The honey butter is genuinely addictive—your kitchen will smell like a cozy Irish cottage, and everyone will ask for the recipe.
  • One loaf feeds a small crowd, making it perfect for unexpected guests or breakfast through the week.
02 -
  • Don't overmix the dough—I learned this the hard way when my first batch came out tough and dense. The moment the dry ingredients are moistened, you're done stirring.
  • Buttermilk is non-negotiable here. Regular milk won't activate the baking soda properly, and the bread will be flat and crumbly instead of tender and moist.
03 -
  • Measure your buttermilk by pouring it straight from the container—no need to whisk it or warm it. Cold buttermilk actually helps keep the dough workable.
  • If the cross on top doesn't open up during baking, your oven may not be hot enough. Preheat for a solid 15 minutes before sliding the bread in.
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