Brown Bread Recipe

I used Date Sugar instead of Maple Syrup, forgot to change out and retake picture.  Also, forgot vinegar in picture.

Brown Bread

Ok, I made this bread three times trying to get it just right.  See, I have saved you a lot of time.  First, with the baking soda only.  Second, with baking powder instead of soda.  Last, I used baking soda and vinegar in the milk which gives it fuller flavor like using buttermilk and it is by far my favorite.  Follow the recipe exactly and in order for best results.

Makes 1 round loaf

2 1/2 cup whole-wheat flour

1 cup rolled oats (pulsed to coarse ground, about 1/4 size)

2 Tbsp date sugar

1 1/2 tsp baking soda

1 tsp salt (I used Himilayan Pink Salt)

2 1/4 cup almond or coconut milk

2 Tbsp + 1/2 tsp of white vinegar 

Preheat the oven to 400° F first.  (My oven cooks slow, I used 425° F)

Then, Line a 4-quart (or close enough) Dutch oven (I used a cast iron Dutch oven) with parchment paper.  It doesn’t need to fit perfectly. 

Combine vinegar with milk and let set few minutes.

Combine the flour, oats, sugar, baking soda, and salt in a large bowl. Break up the date sugar with your fingers to get rid of any lumps. Whisk everything together until smooth. Switch to a rubber spatula or wooden spoon and slowly add the milk-vinegar mixture, stirring as you do, just until a cohesive dough forms. It will be sticky.   Do not let sit, otherwise you will lose the bubbling action of the soda and vinegar combination which makes bread rise.

Scrape the dough into the Dutch oven immediately and spread to even out. Use a small serrated knife to cut an X, about 1/2 inch deep, in the center. 

Cover the pot and get it in the oven. Bake for 40 - 45 minutes. Use knife to insert into center of bread to test for doneness, knife should be clean, no sticky residue.  Remove the lid and bake for another 5.   Should be golden brown.  

The bread should be springy to the touch. Cool in the pot until you can grab the bread without burning yourself. Remove paper & Transfer to a rack to cool.

When cooled, store in ziploc bag to maintain freshness.  

**Actual pics of the cooked bread.

Get your parchment paper from Amazon.