Made with wholemeal flour and dairy free milk and yogurt, this traditional Irish Brown Bread is a hearty and healthy side dish for any meal!
Merry Christmas Eve! Or should I say Happy Christmas Eve!? Here in Ireland, people say Happy Christmas because in the past–and currently, as well– “merry” has been associated with being intoxicated. So we’ll stick with Happy Christmas this year! And in keeping with Irish tradition, I’m sharing a recipe for the quickest, most delicious brown bread. I’ve been obsessed with brown bread ever since my first trip to Ireland back in 2014 with my sister Ruth. We had been dreaming of a sister’s trip to Ireland since we were young and having it actually happen was such a treat. We took the bus everywhere, stayed in B&Bs and enjoyed coffee and delicious food from little cafes and markets. It was a trip I’ll never forget!
The fresh brown bread we enjoyed during our trip was also something I’ll never forget. It’s so hearty and subtly tangy and seems to pair perfectly with whatever you’re eating. It’s incredibly simple to make, as it doesn’t require the use of yeast or rising time and often just requires one bowl to prepare. Traditional Irish brown bread is made with buttermilk (which I didn’t realized at first), which is why it tastes so rich and moist.
How to make buttermilk
To make this dairy free brown bread recipe I simply veganized a traditional brown bread recipe I found. I often make my own buttermilk as it is really easy to do and keeps me from having to purchase a separate carton of buttermilk for one recipe. To make homemade buttermilk, you simply mix milk (0r soy milk in this instance) with an acid. I often mix one cup of soy milk with 1 tablespoon of an acid, such as vinegar or lemon juice. In this recipe, however, the buttermilk is made by using a mix of soy milk and unsweetened soy yogurt. The tanginess of the yogurt helps turn the milk into buttermilk in addition to providing a rich, creamy taste and texture. We love this bread toasted and slathered with butter and dipped into one of my mom’s amazing soups. Harper also loves this bread and it was fun to see her gobble it up!
I know this isn’t the most traditional Christmas recipe to be posting the day before Christmas, but if you’re in need of a bread to compliment your holiday feast, whip up this recipe! It’s quick, delicious and will be gobbled up in no time!
Please let me know if you give this simple, delicious brown bread a try! Leave a comment, rate the recipe and be sure to share it with others!
- 2 1/2 cups wholemeal flour (~350 grams)*
- 1/4 cup quick oats
- Pinch of salt
- 1 teaspoon baking soda, sifted
- 1 tablespoon maple syrup
- 1 tablespoon oil
- 1/2 cup unsweetened soy yogurt
- 1 1/4 cup (300 ml) soy milk
- Preheat your oven to 200℃/400℉ and grease a loaf pan. Set the pan aside.
- In a large mixing bowl, whisk together the wholemeal flour, quick oats and salt. Then sift in the baking soda and whisk again.
- Add in the remaining wet ingredients and stir until combined.
- Pour the batter into your greased loaf pan and even it out with a spatula.
- Bake the bread for 35-45 minutes or until a toothpick inserted into the center comes out clean and the edges are starting to brown.
- Allow the bread to cool in the pan for a while before removing it and placing it on a wire rack to cool completely. The bread slices best when completely cool.
*Wholemeal flour is the term used in the UK for wholewheat flour. However, I find that the wholemeal flour here in Ireland is a little coarser than whole wheat flour sold in the US. I've only tried this recipe with wholemeal flour from the UK!
Nutrition InformationYield 12 Serving Size 1 slice
Amount Per Serving Calories 127Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 2mgSodium 135mgCarbohydrates 23gNet Carbohydrates 0gFiber 3gSugar 2gSugar Alcohols 0gProtein 5g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.