Surprisingly Vegan Irish Brown Bread Recipes

TRADITIONAL IRISH BROWN BREAD RECIPE (EGG AND DAIRY FREE)

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.

VEGAN IRISH SODA BREAD

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!

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.

IRISH BROWN BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Lightly grease a baking sheet.
• Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
• Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.
• Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.
• Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky.
• Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
• Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.
• Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.