Sourdough Irish Brown Bread Recipe

This sourdough Irish brown bread brings together the nutty flavor of whole wheat flour, the tang of sourdough starter, and a touch of molasses. Baked in a loaf pan, it makes a hearty companion to breakfast, soup, or a simple spread of butter.

Unlike a long-fermented sourdough loaf, this recipe uses baking soda and buttermilk and goes straight into the oven after mixing. You can use sourdough starter or sourdough discard, with no kneading or proofing step.

Yield: 1 loaf, approximately 8 slices
Prep time: 10 minutes
Baking time: 30–40 minutes
Rest in pan: 10 minutes, followed by cooling on a rack
Total time: 50–60 minutes, plus additional cooling as needed
Cuisine: Irish
Serve as: Bread, breakfast, side dish, or snack

Equipment

An 8 × 4-inch loaf pan, approximately 1 liter (1.05 quarts), two mixing bowls, a whisk, and a spoon or spatula.

Ingredients

  • 200 g all-purpose flour
  • 150 g whole wheat flour
  • 10 g salt
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 150 g sourdough starter or sourdough discard
  • 330 g buttermilk (see the substitution note below)
  • 20 g molasses or honey
  • Butter, for greasing the loaf pan

How to make sourdough Irish brown bread

  1. Prepare the oven and pan. Preheat the oven to 350°F (180°C). Lightly grease your loaf pan with butter.
  2. Combine the dry ingredients. Whisk the all-purpose flour, whole wheat flour, salt, and baking soda together in a large bowl.
  3. Combine the wet ingredients. In a separate, smaller bowl, whisk the starter or discard with the buttermilk and molasses or honey until combined.
  4. Mix gently. Pour the wet mixture into the dry ingredients. Fold together with a spoon or spatula just until the flour is moistened. Avoid overmixing.
  5. Bake. Transfer the batter to the prepared loaf pan. Bake for 30–40 minutes, until risen and golden brown.
  6. Rest and cool. Leave the bread in its pan for 10 minutes, then turn it out onto a wire rack. Let it cool further before slicing for easier, neater slices. Serve with butter.

Baking notes

Starter or discard?

This recipe allows either sourdough starter or discard; it does not call for a separate starter build or a rise before baking. For help understanding the portion removed during feeding, read our sourdough discard guide.

Mix only until moistened

The mixture is a batter rather than a dough to knead. Stop mixing once the dry ingredients are moistened, then transfer it to the pan and bake.

Molasses or honey

Use 20 g of either molasses or honey. Molasses gives the loaf a deeper color than honey and is the recipe author's preferred flavor, but either works.

Buttermilk and an alternative

Fresh buttermilk left over from making butter or store-bought buttermilk can be used. If you are out of buttermilk, the recipe author's alternative is the same amount of whole milk (330 g) with a little white vinegar added. Let it stand for about 5 minutes to thicken before using. The supplied recipe does not specify an exact vinegar quantity.

More sourdough baking ideas

For a different loaf-pan bake with rising and shaping steps, try our whole wheat sourdough bread recipe. Or return to the sourdough bread recipe collection to choose your next bake.