Irish Brown Bread

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This Irish Brown Bread recipe does not require yeast, so it is quick and easy to make! It is packed with whole wheat flour and a touch of molasses and is delicious to serve with your favorite soup or spread with butter and jam. And, my version is completely dairy-free!

Prep Time15

Cook Time45

Course: Breakfast, Brunch, Dinner, Side Dish

Cuisine: Irish

Diet: Vegan, Vegetarian

Servings: 8 ½ x 4 ½ Inch Loaf

Calories: 115kcal

Author: Megan Calipari

Cost: $3

Equipment

1 8 ½"-4 ½" Loaf Pan
1 Large Mixing Bowl
1 Wooden Spoon
Measuring Cups and Spoons

Ingredients

1 ½ Cups Non-Dairy Milk
2 tablespoon Molasses See note!
2 tablespoon Non-Dairy Butter, melted and cooled
4 teaspoon White Vinegar
1 tablespoon Granulated Sugar
1 ½ Cups Whole Wheat Flour
1 ½ Cups All-Purpose Flour
2 teaspoon Baking Powder
½ teaspoon Baking Soda
1 ½ teaspoon Kosher Salt Reduce to 1 teaspoon if using table salt.
1 tablespoon Rolled Oats

Instructions

Preheat oven to 400*F. Grease an 81/2" x 4 ½" and insert parchment paper.
In a medium bowl, combine non-dairy milk, molasses, melted non-dairy butter, white vinegar, and granulated sugar. Whisk to combine and set aside.
1 ½ Cups Non-Dairy Milk, 2 tablespoon Molasses, 2 tablespoon Non-Dairy Butter, melted and cooled, 4 teaspoon White Vinegar, 1 tablespoon Granulated Sugar
In a large mixing bowl, combine whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Stir to distribute, then add the wet ingredients and stir just until the batter forms.
1 ½ Cups Whole Wheat Flour, 1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 ½ teaspoon Kosher Salt
Scrape the batter into a prepared loaf pan and spread the batter out evenly, then top the loaf with rolled oats.
1 tablespoon Rolled Oats
Bake the loaf in a 400*F oven for 45-48 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool for at least 20 minutes before removing from the pan, slicing, and serving.

Notes

Be sure to use baking molasses, not blackstrap molasses!

Once the wet ingredients are added to the dry ingredients, mix just until the dough comes together, and no streaks of flour remain. The dough should be very wet and sticky. Do not knead the dough!

Nutrition