Quick Irish Brown Bread

Preparation info

  • Makes


    9 inch Loaf
    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

While traveling in Ireland, Marie encountered this delicious bread, in many guises, on every table and in every bread basket, from country hotel to manor house to castle.

The recipe Marie got from chef Kay O’Flynn at Rathsallagh House, Co. Wicklow, called for “wholemeal.” In this recipe we approximate it with a combination of whole wheat and white flours plus wheat germ.


  • 2 cups lowfat milk
  • ¼ cup lowfat yogurt
  • 1 large egg
  • 1 tablespoon honey
  • cups whole wheat flour
  • 2 cups unbleached (all-purpose) flour
  • ½ cup wheat germ
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 tablespoons (½ stick) unsalted cold butter, cut into small pieces


    1. Heat the oven to 350°F. Lightly butter a 9-inch round cake pan or 2 baking sheets.
    2. Whisk together the milk, yogurt, egg, and honey in a mixing bowl until blended. Set aside.
    3. Combine the whole wheat flour, all-purpose flour, cup of the wheat germ, baking soda, and salt in a large bowl and stir to blend. Add the butter, cutting in with a pastry cutter or the fingertips until mixture is crumbly. Add the milk mixture, all at once, and fold gently just until blended. Scrape the dough into the cake pan or drop it by large spoonfuls into heaps about 3 inches in diameter on the baking sheets. Sprinkle the bread or breads lightly with the remaining wheat germ.
    4. Bake the loaf of bread, until it sounds hollow when tapped with a knuckle, about 1 hour. Cool slightly in the pan and then on a rack. Bake the small loaves until lightly browned on the bottom, about 25 minutes. Cool on racks.