Surprisingly Vegan Irish Brown Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 1/2 cups of Whole Wheat Flour1 cup of Multi Grain Oatmeal (I used Country Choice) 3 tablespoons of wheat germ1 tsp of baking sodaa pinch of salt1/4 cup of molasses1 1/2 - 2 cups of Unsweetened almond milk
First off, I'd like to explain the need for the oats and the wheat germ: Irish flour is much more coarser than the flour here in the states. The wheat germ and the oats are there to add texture to the bread (along with fiber and extra protein!) and help mimic the way Irish flour bakes.
Preheat your oven to 400 degrees and prep a sheet pan with a piece of tin foil sprayed with non-stick cooking spray.
This isn’t one of those slowly-add-dry-to-wet recipes. This is throw all of the dry ingredients into a bowl, mix together, add the molasses, then slowly pour in the almond milk, kind of recipes. Actually, that’s all you have to do really. See? Simple.
I mixed up my dough in a stand mixer with a dough hook, but you can totally do it by hand. Eyeball the milk, you want all of the flour and oats to be incorporated but you don’t want the dough to become too sticky. You should be able to pick the whole thing up with your hands and mold it into a nice round shape without it gluing your fingers together.
Place the molded dough onto the baking sheet and with a knife (you can dip it in flour to help it not stick to the dough) cut an X along the top about a half inch to an inch deep. The X is for two reasons: 1) It’s traditional for warding away evil spirits, 2) It’s scientific in that it helps the bread bake evenly.
Bake for about 40 minutes or until you can no longer stand the delicious smells coming out of your oven and decide to pull the bread out early.
Let cool for a few minutes then dig in!
Serving Size: I cut my loaf in half before slicing the halves into 8 pieces for 16 total slices.
Preheat your oven to 400 degrees and prep a sheet pan with a piece of tin foil sprayed with non-stick cooking spray.
This isn’t one of those slowly-add-dry-to-wet recipes. This is throw all of the dry ingredients into a bowl, mix together, add the molasses, then slowly pour in the almond milk, kind of recipes. Actually, that’s all you have to do really. See? Simple.
I mixed up my dough in a stand mixer with a dough hook, but you can totally do it by hand. Eyeball the milk, you want all of the flour and oats to be incorporated but you don’t want the dough to become too sticky. You should be able to pick the whole thing up with your hands and mold it into a nice round shape without it gluing your fingers together.
Place the molded dough onto the baking sheet and with a knife (you can dip it in flour to help it not stick to the dough) cut an X along the top about a half inch to an inch deep. The X is for two reasons: 1) It’s traditional for warding away evil spirits, 2) It’s scientific in that it helps the bread bake evenly.
Bake for about 40 minutes or until you can no longer stand the delicious smells coming out of your oven and decide to pull the bread out early.
Let cool for a few minutes then dig in!
Serving Size: I cut my loaf in half before slicing the halves into 8 pieces for 16 total slices.
Nutritional Info Amount Per Serving
- Calories: 108.9
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 119.2 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.4 g
- Protein: 3.6 g
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