Traditional Irish Brown Bread (Dairy Free)

5 from 2 votes

Traditional Irish Brown Bread (Dairy Free)

This traditional brown bread is flavorful and nutritious. It has a touch of sweetness and it perfect to eat any time with a bowl of soup or as part of a sandwich.

Prep Time15

Cook Time50

Total Time1 5

Course: Bread

Cuisine: American, Irish

Servings: slices

Calories: 161kcal

Author: Jen Cardenas

Equipment

7" cake pan
cooling rack

Ingredients

2 cups unsweetened non-dairy milk (I use soy)
2 tablespoon apple cider vinegar
2 cups stone ground whole wheat flour
1 cup all purpose flour
1 teaspoon salt
1 ½ teaspoon baking soda
1 tablespoon + 1 teaspoon wheat bran, divided
1 tablespoon wheat germ
¼ cup sugar
3 tablespoon vegan butter

Instructions

Preheat oven to 425° and place a baking sheet in the middle rack. Prepare a 7" round cake pan by spraying with nonstick oil spray.
Measure out the non-dairy milk in a large measuring cup. Add the apple cider vinegar, stir, and set aside. This will make vegan buttermilk.
In a large bowl, add the whole wheat flour, white flour, salt, baking soda, 1 tablespoon of wheat bran, wheat germ, and sugar. Mix together with a whisk.
Cut the vegan butter into small pieces and add to the dry ingredients. Use your hands to break down the vegan butter to pieces no larger than a pea. Make sure they are well incorporated.
Make a well in the middle of the flour mixture. Pour in the vegan buttermilk. Use a fork to quickly mix up the dough making sure you don't over mix.
Spoon the bread dough into the prepared pan leaving it "rough" on top. No need to flatten it out. Sprinkle 1 teaspoon of wheat bran over the top.
Place the pan on the baking sheet in the 425° oven. Bake for 10 minutes. Lower the temperature to 400° and bake for an additional 40 minutes.
Take the bread out of the oven and let cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
This bread is best the day it's made. You can store leftover bread in an airtight container at room temperature for another 1-2 days.

Notes

Make sure you use a serrated knife to slice the bread.
Do not over mix the dough or else it will get too dense.
I like to use Bob's Red Mill stone ground 100% whole wheat flour.
My favorite vegan butter to use is Earth Balance.

Nutrition