from: The Joy of Vegan Baking Cookbook (awesome book – buy it!)
The Joy of Vegan Baking Cookbook
Vegan Brown Bread
Servings/Yield
8 servings
1 round loaf
2 cups almond milk
2 tsp white distilled vinegar
3 cups whole wheat flour
1 cup unbleached all-purpose flour
1.5 tsp baking soda
1 tsp salt
⅓ cup raisins, OPTIONAL
⅓ cup rolled oats, OPTIONAL
2 tablespoons non-hydrogenated nondairy butter
Method
Preheat oven to 425 degrees
Lightly grease a round 9 or 10 inch cake pan.
In a small bowl, combine the milk and vinegar. Let stand for 5 minutes. Essentiall, by adding an acidic agent, you just created buttermilk.
In a large bowl, mix together the flours, baking soda, salt, oats (if using), and raisins (if using). Add the butter and rub in with your fingertips until the mixture resembles coarse bread crumbs. Stir in the milk and vinegar mixture and combine until you have a sticky dough. Knead the dough in a bowl or on a floured surface for about 10 strokes. Don’t over-knead or it will become too tough.
Place the dough in the prepared pan, and cut a cross in the top. Bake for 30 to 40 minutes, or until the bottom has a hollow sound when thumped. Cool slightly before serving.
Brown Bread can dry out quickly… and is typically good for 2 to 3 days it is best served warm or toasted with nondairy butter and jam.