Irish Brown Bread Honey Butter (Printable Version)

A rustic wholemeal brown bread paired with creamy honey butter for a delicious, hearty treat.

# 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

# Directions:

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, about 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 Suggestions:

01 -
  • Ready in under an hour from start to finish
  • No kneading or rising time required—just mix and bake
  • Wholesome whole wheat flour creates a dense, satisfying texture
  • The signature cross cut on top isn't just traditional—it helps the bread bake evenly
  • Honey butter adds a luxurious sweet-savory contrast
  • Perfect for beginners and experienced bakers alike
02 -
  • Use fresh baking soda for the best rise—check the expiration date
  • Don't skip the cross cut on top; it's essential for even baking
  • The dough should be soft and slightly sticky, not dry
  • If you don't have buttermilk, mix regular milk with 2 tablespoons of lemon juice or vinegar
  • Make the honey butter ahead and refrigerate; it keeps for up to a week
  • Store cooled bread wrapped in a clean kitchen towel for up to 2 days
Go Back