Homemade Brown Bread served with Mushroom Soup

Homemade Brown Bread served with Mushroom Soup

 Brown Bread Ingredients 

  • 4 cups whole-wheat flour
  • 1 cup bread flour
  • 80g oats or pinhead oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ½ cups of Connacht Gold buttermilk


  1. Pre heat oven to 220C.
  2. Lightly grease two baking sheets.
  3. In a large bowl, stir together the whole-wheat flour, bread flour, pinhead oats, baking soda and salt.
  4. Gently mix in the buttermilk until a soft dough is formed.
  5. Knead very lightly on a floured surface.
  6. Divide dough into four pieces and form into rounded flat loaves.
  7. Mark each loaf with an incision of an ‘X’ and place on the prepared baking sheets.
  8. Bake until golden brown, approx 30-45 mins.

Mushroom Soup Ingredients 

  • 8 ounces of fresh mushrooms
  • 2 tablespoons onions, chopped
  • 1 -2 garlic clove, minced
  • 2 tablespoons Connacht Gold creamery butter 
  • 2 -3 tablespoons flour (separated)
  • 2 cups chicken stock
  • 1 cup Connacht Gold cream 
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg


  1. Cut the mushrooms into slices.
  2. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
  3. Blend in 2 tablespoons of flour and stir.
  4. Add in the chicken stock and heat until slightly thickened while stirring frequently.
  5. Stir cream with additional 1 tablespoon of flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
  6. Serve with brown bread and enjoy!

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