Surprisingly Vegan Irish Brown Bread Food

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TRADITIONAL IRISH BROWN BREAD RECIPE (EGG AND DAIRY FREE)



Traditional Irish Brown Bread Recipe (Egg and Dairy Free) image

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!

Provided by Faith VanderMolen

Categories     Quick Bread

Time 50m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 127 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 135 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

VEGAN IRISH SODA BREAD



Vegan Irish Soda Bread image

Just because you're vegan or dairy-free doesn't mean you can't enjoy a little bread-o-the-Irish! Whip up this vegan Irish soda bread and never go soda-bread-less on St. Paddy's Day again.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 7

1 cup unsweetened plain oat milk or other non-dairy milk + 1 tablespoons white vinegar*
1/2 cup dried currants
2 cups all-purpose flour (plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants)
2 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon fine-grain salt
1/4 cup 1/2 stick vegan butter (I use Earth Balance), cut into squares

Steps:

  • Get ready. Preheat oven to 375 degrees Fahrenheit. Line a medium baking sheet with a silicone mat or parchment paper. Make sure you have a surface - clean countertop or pastry board - to use when it's time.
  • Make buttermilk. Add the milk to a 2-cup liquid measuring cup or small bowl. Stir in 1 tablespoon vinegar. Set aside for at least 5 minutes.
  • Prep currants. In a small bowl, toss the currants with the 1 teaspoon flour. Set aside.
  • Stir together dry ingredients. Add flour, sugar, baking soda, and salt to a large bowl. Mix together until combined.
  • Cut in the butter. Using a pastry blender or two butter knives, cut the butter into the dry ingredients until crumbly. I like to use my hands to really get I there and incorporate the butter.
  • Add wet ingredients. Add the buttermilk and currants and stir with a spatula or wooden spoon until combined. The dough will be wet and sticky.
  • Finish prepping the dough. Sprinkle 1/4 cup flour on your surface and turn the dough out onto the surface. Sprinkle a little more flour on top of the dough. Fold the dough onto itself, adding more flour as needed, just until the dough is no longer super sticky (a little sticky is okay). Knead about 5 times then fold the corners underneath to form a ball. Set the dough on your baking sheet and, using a sharp knife, cut a large "X" into the top.
  • Bake. Place in your pre-heated oven and bake for 35-45 minutes, until golden brown and a toothpick inserted into the middle comes out clean.
  • Cool. Remove from oven and place the loaf on a rack to cool.
  • Eat. Slice, slather with vegan butter, and enjoy! Makes excellent toast, too. Keeps at room temp for a good 3-4 days (keep wrapped with plastic wrap or beeswax cloth).

THE EASIEST, SIMPLEST VEGAN BREAD EVER!



The Easiest, Simplest Vegan Bread Ever! image

as a college student, i have three goals in mind when it comes to food: cheap, easy, and scrumptious. it doesn't get much better than this. try add-ins like oregano, thyme, and basil. or a pinch of sugar and cinnamon.

Provided by catumis

Categories     Yeast Breads

Time 2h50m

Yield 20 slices, 20 serving(s)

Number Of Ingredients 5

4 cups unbleached flour
1 1/2 teaspoons salt
1 (2 1/4 teaspoon) packet active dry yeast
2 tablespoons extra virgin olive oil
1 3/4 cups hot water (about 105 degrees)

Steps:

  • in a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
  • pour in water and add the oil.
  • with a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed.
  • work it into a ball with your hands and place on a floured work surface.
  • the dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
  • rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
  • turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles.
  • divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375F and let dough rise 20 more minutes.
  • bake 30-40 min until crusts golden. you can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.

Nutrition Facts : Calories 104.4, Fat 1.6, SaturatedFat 0.2, Sodium 175.8, Carbohydrate 19.3, Fiber 0.8, Sugar 0.1, Protein 2.8

BROWN LOAF



Brown loaf image

Try this simple step-by-step brown bread recipe to make a seeded loaf or try one of three gorgeous variations

Provided by Angela Nilsen

Categories     Afternoon tea, Breakfast

Time 3h

Yield Makes 1

Number Of Ingredients 6

400g malted grain brown bread flour , or wholemeal or granary bread flour
100g strong white bread flour
7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
1½ tsp salt
1 tbsp soft butter
4 tbsp mixed seed (optional), such as linseed, pumpkin, sesame and sunflower, plus extra for sprinkling

Steps:

  • Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
  • Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
  • Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
  • Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
  • Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.

Nutrition Facts : Calories 91 calories, Fat 1 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium

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