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Eggless Irish Brown Bread without yeast, butter or oil
April 20th, 2008 Madhuram Posted in Breads | 
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I think this will be the easiest bread I will ever bake. There is no yeast action, no eggs or even butter. It’s as easy as mixing dough for chapathis.
Ingredients:
Click here for the ingredients and the recipe. The bread requires 1/2 cup of wheat germ, I guess it can be replaced with whole wheat flour itself. I also added 1 tablespoon flaxseed meal.
My Notes:
1. While combining the dry ingredients, don’t forget to seive the all purpose flour, whole wheat flour and baking soda to avoid uncooked lumps in the baked bread. I usually seive them, but this time I totally forgot it and found some lumps in the bread.
2. Similarly while adding honey to the buttermilk, keep stirring it using a whisk or fork, until the honey dissolves in the buttermilk. Since I had to take a picture, I added the honey and just left it. When I was done taking the photo, I found that the honey had stuck to the bottom of the vessel and had lumped. So I had to use my muscle to dissolve it. Also before measuring the honey, spray the tablespoon with some non stick cooking spray and then pour the honey into the spoon. By doing this the honey will easily pour out from the spoon without sticking.
3. Combine the dry ingredients and wet ingredients. The recipe mentions to turn the dough onto a floured surface to shape it into a circle and then transfer to a baking sheet.
I don’t know whether I did not flour the surface well or what, this step was a bit messy and I was not able to shape it properly. So I sprayed both my hands with vegetable oil and removed the dough from the surface and transferred it to the greased baking sheet and shaped it in the baking sheet itself. This was very easy.
Bake it for 15 minutes at 425F and for another 15 min at 400F. Let it cool for atleast 30 minutes before you can cut it. The bread has a nice nutty smell and flavor.
Enjoy it with your favorite jam!
This is my entry to Paulchen’s Foodblog event BBD #9, Bread with Oats.
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November 5th, 2009 at 12:00 pm
You know what my mom had flax seed at home it seems. When i was talking to her today she told me this. I was wondering how i was unaware of this. Let me try out this recipe once again after getting flax seeds. Most of the baking items are available in Nilgris,Chennai.
November 5th, 2009 at 2:38 am
Added to my previous post, instead of honey i used sugar syrup (2tbspn) as suggested by u.
November 5th, 2009 at 2:37 am
Hi Madhuram,
I baked this Irish Brown Bread and came out well. Only thing is top layer came out a bit harder which i had to remove while serving. Also i added 1 tbspn apple cider vinegar instead of Flaxseed Meal as i dont get that in Chennai. Is that bcoz of this, i got the top layer harder.
I think over baking and/or over mixing makes the bread harder. I don’t think it’s because of substituting apple cider vinegar, because by doing that you should have got an airy and light bread. Flax seed is very much an Indian product Nandhini. It’s “alli virai” in Tamil and alsi in Hindi, so try it by those names either in big departmental stores or naatu marundhu kadai.
November 1st, 2009 at 1:00 pm
Hi Madhuram, As i dont eat Honey, can u suggest a substitute for Honey in ur above brown bread recipe.
Nandhini, why don’t you try maple syrup, brown rice syrup. I think even simple sugar syrup should be fine.
March 14th, 2009 at 3:36 pm
hi Madhuram,
…. have a gr8 weekend!!
this seems to be a very tempting recipe…. i don’t have wheat germ in hand right now and not interested in buying it just for this recipe…. so how do u think i can substitute its quantity in this recipe… i do have flax seed with me… any suggestions or ideas?? and also is it ok to bake it with unbleached whole wheat flour? ‘coz thats what i have in hand now…. waiting to see ur reply
Madhu you can use whole wheat flour (bleached or unbleached) itself instead of wheat germ.
December 19th, 2008 at 6:47 pm
Hello.. came across your website today…
This looks such an awesome recipe that i’m inspired to go and try it out as soon as I get home today!
One question – it it OK to avoid the all-purpose flour? I know the texture may not come out as good, but I love to make all my recipes free of bleached flours.
Thanks Ramya. Sure you can use whole wheat flour itself, as far as you are ok with the nutty flavor and different texture. If you can get whole wheat pastry flour you can use that also in all recipes that require all purpose flour. It gives a nice texture to the baked goods without compromising on the health benefits. It’s available in Whole Foods and other natural/organic stores.
November 19th, 2008 at 7:58 am
hi madhuram this a nice bread & what a relief to hear a bread recipe without yeast.
Yes Hema, I’m not yet ready to use yeast.