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Irish Brown Bread

Norman A. Plate
Yield 1 loaf (about 1 3/4 lb.)
This simple crusty brown quick bread is one of the most popular Irish bread recipes and gets its hearty flavor from whole wheat flour and rolled oats.


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cold butter or margarine
  • 2 cups whole-wheat flour
  • 1/4 cup regular or quick-cooking rolled oats
  • 1 1/2 cups plain nonfat yogurt
  • Milk

Nutrition Information

  • calories 64
  • caloriesfromfat 13 %
  • protein 2.4 g
  • fat 0.9 g
  • satfat 0.4 g
  • carbohydrate 12 g
  • fiber 1.3 g
  • sodium 118 mg
  • cholesterol 2 mg

How to Make It

  1. In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats.

    Measuring Flour
    Measuring Flour
  2. Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.

  3. Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf.

  4. Bake in a 375° oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.

  5. Nutritional analysis per 1-oz. serving.