Easy | Servings: 12 | Ready In: 70 minutes | Yield: one (9×5-inch) loaf
This easy Irish Brown Bread doesn’t require any yeast, making for a quick loaf. Traditionally using white flour, this healthy version uses whole grain oat flour for a slightly nutty flavor. Vegan buttermilk adds a slight bite while flax replaces the standard eggs. Make a loaf of this and enjoy as a base for avocado toast, hearty sandwiches, or sopping up the broth from a hearty stew
- 1 ¼ cup + 2 tablespoons plain, unsweetened almond milk (11 oz) *
- 2 tablespoons white vinegar (1 oz)
- 1 tablespoon ground flax meal (6.5g)
- 3 tablespoons warm water (1.5 oz
- 3 cups whole wheat pastry flour (360g)
- 1 cup oat flour (120g)
- 1 teaspoon baking soda
- 1 teaspoon salt
How It’s Done
Preheat the oven to 375F. Line an 9×5-inch loaf pan with parchment.
Make the Vegan Buttermilk: Combine the almond milk with the vinegar in a small bowl. Set aside for 5-10 minutes, to let the almond milk curdle slightly.
Make the Vegan Flax “Egg”: Combine the ground flax meal and warm water in a small dish. Set aside for 5-10 minutes, until gooey and “egg-like”.
To make the Quick No-Yeast Irish Brown Bread: In a large bowl, whisk together the whole wheat flour, oat flour, baking soda, and salt. Add the flax “egg” to the bowl with the vegan buttermilk and whisk to combine. Add this wet mixture into the bowl with the flour. Use a wooden spoon to stir together, just until you have a rough dough.
Transfer this dough to a lightly-floured wood surface. Knead for a bit, just until the dough comes together to a smooth, cohesive mixture. Transfer to the parchment-lined loaf pan and use your hands to form into a loaf.
Bake for about 50 minutes, until the bread has risen about ½ inch. You’ll know it’s ready if you take it out of the pan and knock on the bottom – it should sound hollow. Let cool at least 10 minutes before slicing.
Yield: 1 loaf
Chef Katie’s Tips:
Nut Allergies: For nut allergies, swap out the almond milk for another plant-based milk like soy, rice, or hempseed. Just be sure to use plain, unsweetened milk for this recipe.
Bread Storage Tip: The best way to store bread is tightly wrapped in foil, then sealed in a plastic bag, in the freezer. You want to eliminate as much air and moisture as possible, as these cause both mold and stale bread.
Oat Flour Tip: Oat flour is naturally gluten-free and has a nutty flavor with light texture. It can be used as a replacement for white flour in much of your vegan baking. Just be sure to substitute by weight, not by volume. A small, digital scale can help with this.
Weigh your Ingredients: For consistent results, use a digital kitchen scale for precise measuring. This small investment will save you time from fooling with measuring cups. It will also help make you a better baker.
Sift the Dry: It’s always important to sift together the dry ingredients for a lighter, fluffier batter. This is even more important, though, when working with whole wheat flour. If you don’t have a sifter, use a whisk to combine the dry ingredients and add some air into the flour mix.
No Refined Sugars or Syrups: I’m on a mission to avoid using sugar, maple syrup, and other refined sweeteners. These ingredients leave you feeling hungry and can spike a sweet-tooth craving that pushes you to overeat. For this recipe, whole foods, natural sweetness comes from unsweetened applesauce, banana, and dates.
Watch to Learn More:
Serving size: 1/12 of a recipe (about 1 slice).
Calories From Fat (11%) 14.45
% Daily Value
- Total Fat 1.65g 3%
- Saturated Fat 0.28g 1%
- Cholesterol 0mg 0%
- Sodium 319.06mg 13%
- Potassium 172.01mg 5%
- Total Carbohydrates 28.12g 9%
- Fiber 4.95g 20%
- Sugar 0.32g
- Protein 4.1g 8%
- Calcium 0.65mg <1%
- Iron 34.94mg 194%
- Vitamin A IU
- Vitamin C 0mg 0%
Shopping and Gear List
- Arrowhead Mills Flour Oat Organic, 16 oz
- Bob’s Red Mill Pastry Flour Whole Wheat – 5 lb
- Bob’s Red Mill Organic Golden Flaxseed Meal, 16 oz