Use buttermilk at room temperature rather than cold to ensure the baking soda reacts properly and creates the ideal crumb structure with maximum rise.

Mix until the dough just comes together—overworking develops gluten and creates a dense, tough loaf instead of the tender, rustic crumb Irish brown bread should have.

Lightly toast the rolled oats in a dry pan for 2-3 minutes before adding them to enhance their nutty flavor and prevent a raw, grainy taste in the finished bread.

Make a deep cross-cut on top of the dough with a sharp knife to allow steam to escape evenly and help the bread rise properly in the oven.

Insert a wooden skewer into the center—it should come out clean with no wet crumbs, as the dense structure makes visual browning alone an unreliable indicator of doneness.