Irish Brown Bread Honey (Printable Version)

Rustic wholemeal loaf paired with honey butter for a warm, traditional Irish delight.

# Ingredient List:

→ 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 Instructions:

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 approximately 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.

# Expert Advice:

01 -
  • It's ready in under an hour, which means warm bread while you're still in your kitchen clothes.
  • The cross you cut becomes a little ritual that makes you feel like you actually know what you're doing.
  • Honey butter transforms everything—plain toast, cold leftover bread, even a quiet afternoon into something worth savouring.
02 -
  • Don't overmix the dough—I learned this the hard way when I treated it like regular bread dough and ended up with something that could double as a doorstop.
  • The cross you cut isn't just for show; it actually helps the bread bake evenly and expand properly, so don't skip it or make it shallow.
03 -
  • If your buttermilk is cold from the fridge, the dough will be stiffer and harder to work with—either use it at room temperature or add an extra splash if needed.
  • The hollow-sounding bottom test is real; it means the inside has finished cooking and the crust is properly set, so don't skip it just because the top looks done.
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