This humble Irish-Style Brown Bread, which gets a small update with the addition of rye flour, is similar to the one you would find every day on the traditional Irish table, served with butter and jam, smoked salmon, or stew. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Martha Stewart Living, March 2017


Credit: Jonathan Lovekin

Recipe Summary

15 mins
50 mins
Makes one 6-inch loaf


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. In a bowl, whisk together both flours, baking soda, and salt. Pour in buttermilk and stir until just combined, then knead in bowl two or three times, until all of flour has been incorporated and a shaggy dough forms.

  • Form dough into a 6-inch disk. Transfer to a parchment-lined baking sheet. With a sharp knife or bench scraper, cut into 6 wedges, leaving them in place.

  • Bake, rotating sheet halfway through, until bread is firm and sounds hollow when tapped on bottom, about 35 minutes. Transfer to a wire rack set over a baking sheet; let cool slightly. Serve warm or room temperature. (Bread is best the day it's made.)

Cook's Notes

In this recipe, the dough is cut into six wedges that are baked close together, so they form a loaf that's easy to pull apart. If you prefer to make the loaf easier to slice, don't cut through the dough -- just use a sharp knife to make shallow slashes before baking.