Why You’ll Love This Recipe
- Hearty and wholesome with a nutty whole-wheat flavor
- Uses simple, natural ingredients for a nutritious homemade bread
- Slightly sweet and rich thanks to molasses
- Versatile—great with butter, jam, or savory toppings
- Perfect for breakfast, sandwiches, or alongside soups and stews
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Vegetable oil spray, for the loaf pan
- 1 1/2 cups (350g) warm water (about 100°F)
- 2 tablespoons milk
- 2 tablespoons molasses
- 2 teaspoons active dry yeast (slightly less than 1 package)
- 1/2 cup (25g) wheat bran, plus more for sprinkling
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, softened
- 3 1/2 cups (450g) stoneground whole-wheat flour, divided
- 1 teaspoon vegetable oil
Directions
- Prepare the yeast mixture: In a bowl, combine warm water, milk, and molasses. Sprinkle the yeast over the top and let sit for about 5–10 minutes until foamy.
- Mix the dry ingredients: In a large mixing bowl, combine the wheat bran, salt, and 3 cups of whole-wheat flour.
- Form the dough: Add the softened butter and yeast mixture to the dry ingredients. Stir to combine, then knead the dough on a lightly floured surface for about 10 minutes, adding the remaining 1/2 cup of flour as needed until the dough is smooth and elastic.
- First rise: Lightly grease a bowl with the teaspoon of vegetable oil. Place the dough in the bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape and second rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Sprinkle a little wheat bran on top. Cover and let rise for another 30–45 minutes.
- Bake: Preheat the oven to 375°F (190°C). Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
- Servings: 1 loaf (about 10–12 slices)
- Prep time: 15 minutes
- Rise time: 1 hour 45 minutes
- Bake time: 35–40 minutes
- Total time: About 2 hours 30 minutes
Variations
- Honey instead of molasses: For a milder sweetness, substitute honey for molasses.
- Seeded Brown Bread: Add flaxseeds, sunflower seeds, or sesame seeds for extra texture.
- Dairy-Free Option: Use a plant-based milk and dairy-free butter.
- Sweeter Version: Add 1–2 tablespoons of brown sugar for a lightly sweet flavor.
- Richer Flavor: Use buttermilk instead of regular milk for a tangy taste.
Storage/Reheating
- Room temperature: Store in an airtight container or bread box for up to 3 days.
- Refrigeration: Keep in the fridge for up to 1 week, but allow it to come to room temperature before eating for the best flavor.
- Freezing: Wrap the loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Toast slices in a toaster or warm in the oven at 300°F (150°C) for a few minutes.
FAQs
What makes Irish Brown Bread different from soda bread?
This version of Irish Brown Bread uses yeast, while traditional soda bread relies on baking soda as a leavening agent. The yeast gives it a slightly lighter texture.
Can I use all-purpose flour instead of whole-wheat flour?
You can substitute part of the whole-wheat flour with all-purpose flour, but the bread will lose some of its signature hearty texture.
How do I know if the yeast is active?
The yeast should foam up after being mixed with warm water and molasses. If it doesn’t, the yeast may be expired or the water temperature might be too hot or cold.
What can I serve with Irish Brown Bread?
It pairs well with butter, jam, cheese, smoked salmon, or hearty soups and stews.
Can I make this bread without molasses?
Yes, you can use honey, maple syrup, or brown sugar as a substitute, but the flavor will be slightly different.
Why is my bread too dense?
A dense loaf can result from over-kneading, using too much flour, or not letting the dough rise long enough.
Can I make this in a bread machine?
Yes, you can prepare the dough in a bread machine using the dough cycle, then transfer it to a loaf pan for the final rise and bake in the oven.
Is this bread gluten-free?
No, this recipe contains whole-wheat flour, which has gluten. To make a gluten-free version, you’d need a gluten-free flour blend designed for yeast bread.
How can I make this bread extra soft?
Adding an extra tablespoon of butter or using buttermilk can help create a softer texture.
Can I add nuts or dried fruit?
Yes! Chopped walnuts, pecans, or raisins can add a delicious twist to this bread.
Conclusion
Irish Brown Bread with yeast is a wholesome, hearty loaf that’s perfect for any occasion. Whether you’re enjoying it with breakfast, alongside a comforting stew, or simply toasted with butter, this bread delivers great texture and rich flavor. Try different variations and enjoy a homemade taste of Ireland!
Print
Irish Brown Bread (With Yeast)
- Total Time: About 2 hours 30 minutes
- Yield: 1 loaf (10–12 slices)
- Diet: Vegetarian
Description
Irish Brown Bread with yeast is a hearty, rustic loaf made with whole-wheat flour and molasses for a rich, slightly sweet flavor. Unlike traditional soda bread, this yeast-based version has a lighter texture while maintaining the wholesome taste of Irish bread. Perfect for breakfast, sandwiches, or serving alongside soups and stews.
Ingredients
- Vegetable oil spray, for the loaf pan
- 1 1/2 cups (350g) warm water (about 100°F)
- 2 tablespoons milk
- 2 tablespoons molasses
- 2 teaspoons active dry yeast (slightly less than 1 package)
- 1/2 cup (25g) wheat bran, plus more for sprinkling
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, softened
- 3 1/2 cups (450g) stoneground whole-wheat flour, divided
- 1 teaspoon vegetable oil
Instructions
- Activate the yeast: Mix warm water, milk, and molasses in a bowl. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
- Mix dry ingredients: In a large bowl, combine wheat bran, salt, and 3 cups of whole-wheat flour.
- Form the dough: Add butter and yeast mixture to dry ingredients. Stir, then knead on a floured surface for 10 minutes, adding the remaining flour as needed.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
- Shape and second rise: Punch down the dough, shape it into a loaf, and place in a greased loaf pan. Sprinkle wheat bran on top. Cover and let rise for 30–45 minutes.
- Bake: Preheat oven to 375°F (190°C). Bake for 35–40 minutes until golden brown and sounds hollow when tapped.
- Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a milder sweetness, substitute honey for molasses.
- To make a dairy-free version, use plant-based milk and dairy-free butter.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
