Dairy-Free Traditional Irish Wheaten Bread
Experience the rustic charm of Ireland with this Dairy-Free Traditional Irish Wheaten Bread recipe, a wholesome twist on the classic soda bread. Made with whole wheat and all-purpose flour, this hearty bread features a tender crumb, thanks to a simple buttermilk substitute using oat milk and apple cider vinegar. Perfectly balanced with a hint of optional brown sugar for subtle sweetness, the dough comes together in just minutes, requiring no yeast or long proving times. Topped with rolled oats for a touch of texture, this quick bread boasts a golden crust and distinctive cross pattern, embodying its traditional roots. Ideal for breakfast or snacking, serve it warm or at room temperature with dairy-free spreads, soups, or stews for a comforting, nutritious treat. It's a must-try for anyone embracing a dairy-free lifestyle or seeking a delicious taste of Irish tradition!
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Recipe Information
Ingredients
- 300 g Whole wheat flour
- 150 g All-purpose flour
- 1 tsp Baking soda
- 0.5 tsp Salt
- 300 ml Oat milk (or other dairy-free milk)
- 1 tbsp Apple cider vinegar
- 1 tbsp Brown sugar (optional, for slight sweetness)
- 2 tbsp Rolled oats (optional, for sprinkling on top)
Instructions
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper or lightly grease a bread tin.
In a small bowl or measuring cup, combine the oat milk and apple cider vinegar. Let it sit for 5-10 minutes to curdle and form a dairy-free buttermilk substitute.
In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, baking soda, and salt. Add brown sugar if using, and mix well to combine.
Slowly pour the buttermilk substitute into the dry ingredients, stirring with a wooden spoon until a sticky dough forms. Be careful not to overmix.
Lightly flour a clean surface and turn the dough out onto it. Gently knead the dough for 2-3 minutes to bring it together into a smooth round shape.
Place the dough onto the prepared baking sheet or into the greased bread tin. If desired, sprinkle the top with rolled oats and lightly press them into the surface.
Using a sharp knife, score a deep cross into the top of the dough. This allows the bread to expand and bake evenly.
Bake in the preheated oven for 35-40 minutes or until the bread sounds hollow when tapped on the bottom.
Once baked, allow the bread to cool on a wire rack before slicing and serving. Enjoy warm or at room temperature, with your favorite spreads or toppings.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.7 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 210 mg | 4% | |
*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.
