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This Irish Brown Bread is Dairy and Yeast Free is quick and easy to make bread. It is dense and hearty, it doesn’t require kneading or rising time. It is more like a cake batter.
The first time when I tried it, was about 7 years ago and fell in love with it. If you can actually do that with food. Back then I had less discomfort when eating gluten.
After a year or so I was working as a cleaner in an Irish household, lovely family. I used to go once a week. Anyway, long story short, she gave me the recipe for this Irish Brown Bread which I lost. But using my very bad memory I recreate it again having the same texture and flavor without the dairy part.
My husband and stepdaughters are Irish, so they know if the bread tastes good or not. So, when I started to make the Irish Brown Bread at home it was glorious for them. I just have to say that they love it.
If you or your family don’t have gluten intolerance this Bread is a great source of fiber and protein coming from whole grains. However, if you or any of your family member has gluten/wheat allergies I have a Cinnamon and raisins Gluten Free Bread, as well Gluten Free Hot Cross buns both delicious toasted or fresh.
WHAT MAKES THIS IRISH BROWN BREAD SO PERFECTLY DELICIOUS?
For me is the quality of the flours and the right quantities of each. That is to say, this is dense, hearty and full of fiber bread, meaning that has about 80% whole grains and the rest fine white flour.
I use brown sugar as in the original recipe, however can definitely be swapped it for molasses, coconut sugar or brown erythritol, I have tried them all and taste the same.
Another key ingredient in this Irish Brown Bread is vinegar, which will recreate the tanginess that buttermilk has without the discomfort of the dairy. Just you need to combine the vinegar with the non-dairy milk and let it do its thing for 5 to 10min. Also, vinegar will help the rising in the oven while baking because its contact with the next start ingredient Baking soda (bicarbonate of soda). Both ingredients will give the necessary spring to this scrumptious loaf.
If you like seeds this is the bread to add to it, I love including flaxseed milled, chia seeds milled, whole pumpkin and sunflower seeds into this loaf. They give an extra crunch and nutritional value to your diet. Also, because we are not using any eggs in this recipe, the chia seeds and flaxseeds will be acting as a binder.
HOW YOU CAN EAT THIS IRISH BROWN BREAD?
You can eat it literally with anything you think of, toasted or not, with my Homemade Hazelnut spread butter, smashed avocado, nuts butter, my Sugar Free Cranberry Sauce, or my Strawberry Rhubarb Jam with your favorite soup, as a side dish. You can also toast it really well and cut them in squares and make croutons for salads.
Here in Ireland is served in every pub, bar or restaurant when you order the soup of the day or the famous Sea Food Chowder, mmm delicious. Sadly for me, I can’t eat it because of my dairy intolerance unless I am prepared with my dairy assistance pills.
HOW TO PRESERVE IT?
I highly suggest if you are not going to eat it all in the first 2 days. Store it in a zip lock bag or air-tight container in the fridge. On the other hand, if you think it will take you longer to eat it all, slice the whole loaf and freeze it. Then just take the slices from the freezer and pop them in the toaster or oven and finish as you desire.
Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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DAIRY AND YEAST FREE IRISH BROWN BREADCourse: Recipes, Breakfast, BreadDifficulty: Easy
350g Coarse whole meal Flour
100g Plain Flour (all purpose)
50g Oats, rolled old fashion
50g Wheat Bran
25g Oat Bran
15g Baking soda (bicarbonate of soda)
10g Sunflower seeds
10g Pumpkin seeds
10g Dark Brown Sugar, molasses, coconut sugar or golden erythritol
4g Pink himalayan salt
500g Almond milk or any non-dairy milk
20g White vinegar
Sesame seeds for decoration
- Pre-heat the oven at 180 C (fan-assisted) for at least 20min. Line up an 8 x 5 inches loaf pan with parchment paper and set aside.
- In a jar, cup or glass pour the non-dairy milk and the vinegar, stir and set aside for 5 to 10min until you see that start to curdle up.
- Meanwhile in a large bowl place all dry ingredients except for the oats and seeds and mix well until no clumps.
- Now add the seeds and oats and mix again.
- Follow by the non-dairy mixture over the dry ingredients and mix well until no dried spot left. The batter will be like a soft batter for a bread and thick for a cake.
- Time to transfer to the lined loaf pan and sprinkles some of the sesame seeds for decoration.
- Place the loaf pan in the middle rack and bake for 45min.
- When the time is up, remove from the oven as well as the loaf pan and the parchment paper. Place over a wire rack to cool down at least for 2 hours before cut it.
14 servings per container
- Amount Per ServingCalories147
- % Daily Value *
- Total Fat
- Sodium 484mg 21%
- Total Carbohydrate
- Dietary Fiber 5g 20%
- Sugars 1g
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.