Irish brown bread honey butter (Print Version)

Hearty Irish brown bread with creamy honey butter, ideal for a wholesome and comforting bite.

# 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

# How-To Steps:

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 thoroughly.
03 - Make a well in the center of the flour mixture and pour in the buttermilk. Stir gently with a wooden spoon until a soft, shaggy dough forms. Avoid overmixing.
04 - Turn the dough onto a lightly floured surface. Shape into a round loaf approximately 2 inches thick and place on the prepared baking sheet or in the loaf pan.
05 - Use a sharp knife to cut a deep cross on the top of the loaf. Sprinkle with extra oats if desired.
06 - Bake for 35 to 40 minutes 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 Tips:

01 -
  • It comes together in under an hour, making it perfect for when you want fresh bread without the yeast-watching commitment.
  • The cross cut on top isn't just tradition—it actually helps the bread bake evenly and gives you that beautiful rustic look.
  • Honey butter transforms a simple loaf into something that tastes like comfort, whether you're dipping it in stew or spreading it thick at breakfast.
02 -
  • Do not overmix the dough—this is the biggest mistake, and it turns your bread from tender to tough in seconds; stir just until combined and stop immediately.
  • Buttermilk is not optional here; regular milk won't give you the same tender crumb or the proper rise that the baking soda needs to activate.
  • The cross cut must be deep enough to actually slice through the dough surface, not just a gentle scratch—it makes a real difference in how the bread rises and bakes evenly.
03 -
  • Measure your flour by spooning it into the measuring cup and leveling it off, not by scooping directly from the bag—this prevents you from packing too much flour into the dough, which is the second-biggest reason bread turns out dry.
  • If you don't have a wire cooling rack, place the loaf on a cutting board propped at an angle so air circulates underneath; this prevents the bottom from steaming and becoming soggy.
Go Back