Almost Brown Bread

I don’t like buying bread from the grocery store. I rarely enjoy the flavor and never eat it fast enough. So when thinking about food during physical isolation, I knew I wanted to make sure I had plenty of flour to bake my own simple breads as desired. My Almost Brown Bread is one of these. It’s a take on brown bread, which is a type of Irish Soda Bread.

Brown bread gets its name from using whole wheat flour. In the United States we use one type of whole wheat flour more than other varieties and that is from a red wheat. But the other varieties can be lots of fun too. My favorite is the white whole wheat that I use in a lot of my recipes. It is lighter than the “regular” whole wheat, but still full of nutrients. My Almost Brown Bread is because I only use white whole wheat, so the color is somewhat lighter than a typical brown bread.

I don’t normally bake with yeast. I have in the past, but I mostly stick with soda breads because they are so fast to make. If wanting a sweeter bread that stays moister, add craisins or raisins. For my Almost Brown Bread, you will need:

  • 2 cups unsweetened non-dairy milk, I used soy
  • 2 Tablespoons distilled white vinegar
  • 4 cups white whole wheat flour
  • 1/2 cup rolled oats
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 2 Tablespoons melted margarine
  • Coconut oil spray
  • Optional: 1/2 cup craisins or raisins

What to do:

  • Start by making buttermilk. Combine the non-dairy milk with vinegar and set aside for at least five minutes
  • Preheat the oven to 425
  • Spray a round cake pan with coconut oil
  • Combine all dry ingredients except the craisins/raisins in a large bowl
  • Pour in the margarine and massage it into the flour mixture. Work the margarine in with your fingertips until all the lumps are gone
  • Add the buttermilk and stir gently until mixed. This needs to happen quickly. It will be very sticky
  • If adding craisins/raisins, do this now
  • With the batter in the bowl, use your hand to kneed the dough about 8 or 10 times. The dough will be very sticky and wet. Careful not to over kneed or the bread will be extra dense
  • Use your hand to move the dough into the pan and even out as best as possible
  • Use a knife to cut an “X” into the bread
  • Place pan in middle of the hot oven and bake an hour
  • Bread should be done, but knock on the bottom of the pan and listen for a hollow sound. If not hollow, bake another five minutes at a time until you have the hollow knock sound
  • Let the bread cool for at least 10 minutes before slicing

Yummers! Store leftovers in an airtight container or aluminum foil. Will last two or three days. Can toast and add jam for delicious treats.

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