In almost every Irish home, there’s a family brown bread recipe passed down through the generations. Each one slightly different — a handful of this, a splash of that — adapted by each baker who’s made it their own.
This is my version of my granny’s brown bread that I have include in my cookbook- Simple, hearty, and wholesome. It brings me straight back to my childhood, standing in my granny’s kitchen, the smell of warm bread filling the air, and the promise of thick slices slathered with real Irish butter.
A Loaf Full of Memories
My granny used to make four loaves at a time — one to eat fresh, and three to freeze. She always said, “If you’re making one, you might as well make a few!”
It’s advice I still follow. I always recommend baking two loaves — one for now, one for the freezer. It keeps beautifully and means there’s always homemade bread on hand for quick breakfasts, lunchboxes, or a slice with my quick sweet potato soup.
This recipe reminds me how grateful I am for the gift of baking — and how much I want to pass that love on to my two kids. There’s something so grounding and comforting about making bread from scratch. It’s simple, but it means so much.
Why You’ll Love Granny’s Brown Bread
- Made with wholesome, simple ingredients you probably already have at home
- High in fibre and full of flavour
- Quick and easy — no kneading or rising time
- Perfect for freezing — make extra and always have some on hand
- A true taste of Ireland — comforting, nostalgic, and made to share
I’m beyond grateful to be able to share recipes like this in my cookbook, Make and Freeze, which is now available in bookshops and online. Thank you so much to everyone who has picked up a copy already — it means the world to me.
This brown bread is more than a recipe — it’s a link to the past and a tradition I hope to pass on to the next generation.
If you make it, let me know. And maybe, it’ll become your version of a family favourite too.
Granny’s brown bread
Equipment
Ingredients
- For the dry ingredients
- 250 g wholemeal flour
- 60 g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tablespoon dark brown sugar
- ½ tsp salt
- For the wet ingredients:
- 300 ml buttermilk 1 ½ tbsp vegetable oil
- 1 egg
- *Tip: If you don’t have buttermilk: make sour milk by adding 1 tablespoon of vinegar or lemon juice to whole milk use straight away.
- To top:
- ½ tbsp oats
Instructions
- Preheat the oven 190ºc fan. Line and grease a 900g loaf tin. (I use paper non stick liners)
- Put both flours, baking powder, bicarbonate of soda, brown sugar and salt in a mixing bowl, stir to combine.
- In a jug, whisk together the buttermilk, vegetable oil and egg.
- Pour into the mixing bowl, stir to combine- it’s a wet batter. Transfer into the loaf tin. Sprinkle with oats.
- Bake for 60-70 minutes turning half way through.
- Once cooked tip out onto a wire rack to cool completely.
- Storage: Store for 3-4 days at room temperature or 3 months in freezer.
4 thoughts on “Granny’s Brown Bread”
Love this bread! Have made many loaves and always get compliments on it! I always make fresh but if storing in the freezer, do you need to slice it up first? Or does it go in as a whole loaf?
Thats so great to hear. You can do either. I cut the loaf in half and freeze it that way. I just frost half at a time so theres less chance of waste. You can also freeze in whole or in slices in zip lock bags with the air removed. Lou x
Thank you for this recipe, I’ve been making it every few days as we love it and it’s so simple to make. My father said it reminds him of a loaf his mother used to make, thank you 🙏
Amazing to hear thank you Áine x