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Irish Brown Bread

Irish Brown Bread

  • Author: Girl Versus Dough
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 1 9-inch loaf 1x


  • 1/2 cup Bob’s Red Mill Wheat Germ
  • 2 cups Bob’s Red Mill Organic Whole Wheat Pastry Flour
  • 2 cups all-purpose flour, plus more for kneading
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 2 cups buttermilk


  1. Heat oven to 400 degrees F. Generously butter bottom and sides of a 9-inch cake pan.
  2. In a small skillet over medium heat, stir wheat germ until lightly brown and toasted. Let cool slightly, then transfer to a large bowl along with flours, sugar, salt, baking soda and cream of tartar. Use a fork to combine ingredients.
  3. Add butter to bowl and use a pastry blender, two knives or your fingertips to cut butter into mixture until it resembles a coarse meal. Make a well in center and pour in buttermilk. Use a wooden spoon or spatula to stir until a dough forms.
  4. Transfer dough to a lightly floured surface. Knead dough 3 to 4 minutes until smooth, adding just enough flour so dough is no longer sticky.
  5. Shape dough into a ball and gently press evenly all the way to edges of cake pan. Use a sharp serrated knife to cut a 1/2-inch deep X in center of dough. Bake 30 to 40 minutes until dough is golden brown and a toothpick inserted in center comes out clean.
  6. Cool 15 minutes in pan, then carefully transfer bread to a cooling rack to cool completely.