Eggless Irish Brown Bread without yeast, butter or oil

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.

Irish Brown Bread Recipe
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Prep time: 15 Mins
Cook time: 30 Mins
Yields: 12 Slices
Eggless Irish Brown Bread without yeast, butter or oilRecipe for baking irish brown bread without yeast, using buttermilk, all purpose flour and whole wheat flour.
Ingredients:
  • 1-1/2 Cups All Purpose Flour
  • 1-1/2 Cups Whole-Wheat Flour
  • 1/2 Cup Quick Oats
  • 1/2 Cup Wheat Germ
  • 1-1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon Salt
  • 1-3/4 Cups Buttermilk
  • 2 Tablespoons Honey
Procedure:
  1. Heat oven to 425°F/220C for 15 minutes. In bowl, combine all-purpose flour, whole-wheat flour, quick oats, wheat germ, baking soda, and salt.
  2. In small bowl, mix buttermilk with honey. Add liquid ingredients to flour mixture; stir to combine.
  3. Turn dough out onto floured surface and shape into a circle. Place on a greased baking sheet and bake for 15 minutes.
  4. Reduce temperature to 400°F and bake 15 minutes more or until the bread sounds hollow when you tap it. Let cool 20 minutes.
Taste:
  1. Enjoy it with your favorite jam!
  2. irish bread with jam
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.
  4. 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 flax seed meal.
  5. Irish Bread Dough
  6. 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.
  7. baking irish bread
  8. Bake it for 15 minutes at 425°F and for another 15 min at 400F. Let it cool for at least 30 minutes before you can cut it. The bread has a nice nutty smell and flavor.

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44 Responses to “Eggless Irish Brown Bread without yeast, butter or oil”

  1. anu says:

    Hi,
    I want to try this recipe. sounds awesome.

    I wanted to ask if I a recipe asks for vinegar can i add apple cider vinegar ? does it give the same result ?

    thank you

  2. steven says:

    Hello Madhu

    Substitute for 1/2 cup wheat germ?
    I have recipe Fruit bread 3/4 cup organic whole wheat flour,1/4 tsp baking soda,1/4 baking powder,1/4 tsp salt ,3/4 cup buttermilk,4 cup walnuts/anynuts, any dried fruits
    300F FOR 60 minutes.

    Thank you

  3. Wan Jee Tay says:

    Hi Madhuram

    I tried the Irish Brown Bread. It was awesome while it is still warm,crisply on the outside and soft on the inside. However, it was hard and dry the next day when it was cold. Is it meant to be this way? By the way, the cup mesurements that you use, are you using the US calculator. I do not have a measuring cup, so I had to convert everything to gm and ml. Really hope that I am not using the wrong measurements. Thank you for your great recipes.

    • Madhuram says:

      It’s been 4 years since I baked this bread, so I really don’t remember the texture of the bread. But I think it does harden up and this bread is best when dunked in warm soup.

  4. Isaura says:

    Hi, I don’t eat dairy, so my question is what can I substitute the buttermilk for?
    Thank you

    • Madhuram says:

      You could use vegan buttermilk by mixing about 1.5 teaspoons of vinegar to 1 and 3/4th cup of any non-dairy milk of your choice.

  5. Namrata says:

    Hi,

    What can b replaced to all purpose flour? Thanks and regards

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