Dark and dense, malty and lightly sweet, this Irish Wheaten Bread was made for all your Irish inspired meals! Our version is soft and chewy on the inside, crunchy on the outside, and has only about half the sugar of traditional versions. Perfect for sopping up sauces, soups, and stews!
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Uniquely Irish, but easy and delicious enough for everyday! It's a type of Irish soda bread that uses whole wheat flour, oats, molasses, and sometimes an Irish stout, to achieve a dark, dense, filling, and deliciously chewy bread, that stands up to thick stews. Irish wheaten bread is sometimes also called Irish brown bread, brown soda bread, or bran bread, depending on location and individual ingredients.
Pair this easy quick bread with this Instant Pot Irish Stew, Vegetable Stew, or this Rainbow Salad!
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Heart Health Benefits of Irish Wheaten Bread
Irish wheaten bread is traditionally made with whole wheat flour, so it already had that going for it in the first place! I chose to use whole wheat pastry flour because I like how it performs in baked goods better. Either will work. These flours are high in fiber and antioxidants that refined flour lacks.
Oats are superstars, thanks mainly to their beta glucan content. Beta glucan have been shown to be able to both lower cholesterol (1) and improve blood sugar control (2).
Other compounds in oats are associated with a reduced risk of cancer, stroke, and coronary artery disease. One type of phenolic compound, avenanthramides, are found exclusively in oats. These substances have strong antioxidant, anti-inflammatory, antiproliferative, and anti-itch properties (3).
Soy has been extensively studies in humans over the decades, and has found to reduce the risk of coronary heart disease, breast cancer, and prostate cancer, among many other benefits, thanks to its isoflavone content (4).
Molasses is known as a more natural sweetener, as well as being a good source of iron. It may have some applications for iron deficiency treatment in developing countries (5), however molasses is really something to consume with more moderation, as it is classified as an added sugar, just like table sugar, honey, and maple syrup.
Many recipes for Irish wheaten bread not only contain molasses but at least one or two other forms of added sugar. We left the molasses, but omitted the other sugars, so we ended up with a perfectly sweet bread, with that rich, malty flavor, without the sugar coma.
Bottom line: This recipe for wheaten bread has less than half the added sugar of more traditional recipes, plus all the fiber and antioxidants added by the flour, oats, and soy milk!
Ingredients
We use common ingredients you can find almost anywhere for this quick bread recipe.
- Whole wheat pastry flour
- Unsweetened nondairy milk
- Molasses
- Old fashioned oats
- Olive oil
- Baking soda
- Salt
- Lemon juice
See recipe card for quantities.
Instructions
Irish wheaten bread is so easy to make. No yeast required, and only about 10 minutes of prep time! Here's how.
- Step 1: Pour the lemon juice into the soy milk, and stir. Set aside for about 5 minutes.
- Step 2: Add all the dry ingredients to a large bowl and stir.
- Step 3: Pour the milk mixture, molasses, and oil into the bowl with the dry ingredients.
- Step 4: Stir until combined.
- Step 5: Pour the batter into a loaf pan that has been sprayed with nonstick spray.
- Step 6: Use a knife to score down the middle of the loaf, and sprinkle with oats.
- Step 7: Bake until a toothpick inserted into the center of the loaf comes out clean.
Hint: don't overmix the batter. Your bread can turn out tough with too much mixing.
Substitutions
Try these subs if you need:
- Flour - you can use whole wheat flour instead of whole wheat pastry flour - you may need more liquid in the batter
- Molasses - honey or maple syrup can be used, but both will affect the taste of the bread
- Milk - soy milk works the best of the nondairy milks, but any other should work as well. You can also use dairy milk or buttermilk if you want (leave out the lemon juice if you use buttermilk)
- Olive oil - use any other oil, but don't leave it out - this is what helps the crust to be crunchy
- Oats - try chopped nuts like walnuts or pecans instead of oats
Equipment
You need some basic kitchen tools for this recipe, like measuring cups and spoons, a mixing bowl and spoon, and a loaf pan.
If you need a loaf pan, consider this Farberware 9x5 inch loaf pan (affiliate link).
Storage
Cool the bread loaf completely, and store in an airtight container or plastic zipper bag for up to 3 days. Store in the refrigerator for up to 5 days.
You can also freeze the bread for up to 6 months. If you intend to freeze, do not slice the bread. Freeze the loaf whole, and wrap well. Thaw completely before slicing.
Pro tip
Don't overbake the bread. That will lead to a dry, crumbly loaf that's really hard to eat!
FAQ
Yes! In fact, this is a great way to eat it after the few days, because it will start to get stale.
Yes, you can freeze wheaten bread. It is best frozen before slicing. Wrap it tightly in plastic wrap, and then aluminum foil, and freeze for up to 6 months. Thaw completely before slicing and enjoying! If you notice it's a little freezer burned, enjoy it toasted with a little jam.
Related
Looking for more bread recipes? Try these:
Pairing
These are my favorite dishes to serve with wheaten bread:
📖 Recipe
Irish Wheaten Bread
Ingredients
- 1 cup Unsweetened Soy Milk
- 1 tablespoon Lemon Juice
- 2 ½ cups Whole Wheat Pastry Flour
- ½ cup + 1 tablespoon Old Fashioned Oats divided
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- ¼ cup Molasses
- 2 tablespoon Olive Oil
Instructions
- Preheat oven to 350℉.
- Stir the lemon juice into the milk, and set aside for 5 minutes.
- Mix the flour, ½ cup oats, baking soda, and salt together in a bowl.
- Pour the milk mixture, molasses, and olive oil into the dry ingredients, and mix until combined.
- Lightly spray a loaf pan with cooking spray, and pour the batter into it.
- Use a knife to lightly score down the center of the loaf (this will give the bread somewhere to rise into), and sprinkle with remaining 1 tablespoon oats.
- Bake for 45-55 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Allow to cool in the pan for 5-10 minutes, then remove and cool completely on a wire rack.
Nutrition
*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.
Food safety
These are important safety tips for raisin cinnamon muffins:
- Wash hands before beginning, whenever they are soiled, and after touching face, hair, pets, etc.
- Cook foods completely through
- Do not taste the raw batter. Even without raw eggs in it, raw flour is not a ready-to-eat product and can harbor illness-causing bacteria.
- Never leave cooking food unattended
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