Vegan Irish Stout Brown Bread ~
This hearty, earthy, and rustic no-knead loaf bread is the perfect addition to your St. Patrick’s Day feast!
Vegan Irish Stout Brown Bread
Brown bread is traditionally enjoyed toasted and topped with cream cheese.
It’s also really tasty served with butter alongside a hearty stew.
Fun fact: This sweet and savory Irish-inspired bread is light and airy with no yeast added whatsoever.
How? I’m glad you asked!
It’s the beer; the Irish stout is the secret ingredient that allows us to avoid all of that traditional waiting-for-it-to rise business.
Vegan Irish Stout Brown Bread
Ingredients for Vegan Irish Stout Brown Bread:
- unsweetened almond milk
- lemon juice
- whole wheat flour
- rolled oats
- dark brown sugar
- baking soda
- baking powder
- sea salt
- vegan butter
- vanilla bean paste
- Irish stout beer
Equipment needed:
- medium mixing bowl
- large mixing bowl
- 9″ x 5″ loaf pan
How to make Vegan Irish Stout Brown Bread:
Preheat oven to 375 degrees F.
Into a glass measuring cup, add unsweetened almond milk and lemon juice.
Set aside. The milk will thicken and curdle slightly as it stands; this is normal.
Into a medium-size mixing bowl, add whole wheat flour, rolled oats, dark brown sugar, baking soda, baking powder, and sea salt.
Stir to combine the dry ingredients.
Into a large mixing bowl, add almond milk/lemon juice mixture, melted butter, vanilla bean paste, and Irish stout beer.
Stir gently to combine.
In the large mixing bowl, stir the dry ingredients into the wet ingredients until fully incorporated. The batter will be thin.
Into a prepared 9″ x 5″ loaf pan, pour all the batter.
Bake, uncovered, for 35 minutes.
Then, without removing the bread from the oven, reduce the temperature to 325 degrees F.
Continue baking for an additional 35 minutes.
Leaving the bread in the oven, turn off the heat completely and open the oven door.
Allow the bread to cool in the oven for 30 minutes.
Remove bread from the oven then turn out onto a wire rack.
Serve warm or room temperature.
What is the best beer to use for this recipe?
Guinness, for two reasons.
#1 – Guinness is vegan
#2 – I mean really, is there any other beer that says St. Patrick’s Day quite like a Guinness? No, there’s not.
So, there you go.
Do I really have to let the bread cool down in the oven?
Technically, no but… you really should and here’s why:
A long and slow cool down in the oven is the key to keeping the top crust nice and crisp.
Cheers!
Vegan Irish Stout Brown Bread
More recipes for a plant-based St. Patrick’s Day:
Whole Grain Mustard Mashed Potatoes
Vegan Irish Stout Brown Bread
Ingredients
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 cups whole wheat flour
- 1 cup rolled oats
- 1/2 cup dark brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup vegan butter melted
- 2 teaspoons vanilla bean paste
- 12 ounces Irish stout beer
Instructions
- Preheat oven to 375 degrees F.
- Into a glass measuring cup, add unsweetened almond milk and lemon juice. Set aside. The milk will thicken and curdle slightly as it stands; this is normal.
- Into a medium-size mixing bowl, add whole wheat flour, rolled oats, dark brown sugar, baking soda, baking powder, and sea salt. Stir to combine the dry ingredients.
- Into a large mixing bowl, add almond milk/lemon juice mixture, melted butter, vanilla bean paste, and Irish stout beer. Stir gently to combine.
- In the large mixing bowl, stir the dry ingredients into the wet ingredients until fully incorporated. The batter will be thin.
- Into a prepared 9" x 5" loaf pan, pour all the batter.
- Bake, uncovered, for 35 minutes.
- Then, without removing the bread from the oven, reduce the temperature to 325 degrees F.
- Continue baking for an additional 35 minutes.
- Leaving the bread in the oven, turn off the heat completely and open the oven door. Allow the bread to cool in the oven for 30 minutes.
- Remove bread from the oven then turn out onto a wire rack.
- Serve warm or room temperature.
Niamh Booth
Absolutely loved this – tasted delicious and was enjoyed by non-vegan members of the family! Will definitely be making this again. Next time I think I’ll wait 24 hours before cutting it just to give it a chance to firm up a little bit more as it was quite soft when I was slicing into it. Thank you for sharing your recipe!