Irish Brown Bread Honey Butter (Printable)

Rustic wholemeal Irish bread with creamy honey butter, a comforting and mildly sweet traditional delight.

# 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 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 Tips:

01 -
  • The dough comes together in under 20 minutes—no kneading, no overnight rising, just honest work.
  • That deep cross on top isn't just pretty; it helps the bread bake evenly and gives you those slightly crispy edges.
  • Honey butter transforms everything it touches, and once people taste it on warm bread, they'll ask for the recipe.
02 -
  • Buttermilk is non-negotiable here—it's not just liquid, it's what makes the bread rise and taste authentic; regular milk mixed with vinegar works in a pinch, but the flavor won't be quite the same.
  • The dough should feel soft and slightly sticky; if it looks dry and crumbly, add a splash more buttermilk, one tablespoon at a time, because this bread needs that moisture to bake tender and moist.
03 -
  • Room temperature butter matters more than you'd think; if it's too cold, it won't blend smoothly with the honey, leaving you with grainy, separated spread instead of that silky texture.
  • If you don't have a loaf pan, shape the dough into a round and bake it directly on a preheated cast iron skillet—the bottom will crisp beautifully and the bread will bake slightly faster.
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