TRADITIONAL IRISH PORRIDGE BREAD (GLUTEN FREE & VEGAN)

IMG_7063Traditional Irish brown bread and soda bread are both made with real butter and butter milk. So it’s an old breakfast staple that I’ve had to let go of! I havn’t got around to attempting a vegan recipe for brown bread yet…but my good mother, the great cook/baker that she is, managed to adapt a recipe for porridge bread – which is VERY similar to brown bread (if my memory serves me correctly).

 

It’s perfect with a bit of soya butter and jam and a cup of tea in the mornings. And it’s ridiculously easy to make. Like it’s so easy you could bake this with your 5 year old as a fun activity!

 

 

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Prep time: 15 minutes

Cooking time: 45 – 55 minutes + 15 minutes to cool down

Serves: depends how hungry you are….makes 1 loaf 🙂

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(the seeds are in the tea container…!)

You will need:

A bag of gluten-free oats (we used Bunalun)

1 large tub of Alpro plain yoghurt

1 tsp bread soda

½ tsp salt

1 tbsp Soya milk (or any plant-based milk you want)

1 tbsp treacle

A handful of mixed seeds

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Directions:

  1. Preheat oven to 180 c/ 350 f/ Gas mark 4.
  2. Line your bread tin with greaseproof paper or grease it with oil or soya butter.
  3. Add the full tub of Alpro yoghurt to a large bowl.
  4. Fill the empty yoghurt tub with oats and pour that amount into the bowl with the yoghurt. Scrape out any bits sticking to the sides.
  5. Repeat this step so you should have 2 yoghurt tub measures full of porridge oats in the bowl.
  6. Add all the rest of your ingredients to the bowl too.
  7. Fold all your ingredients together.
  8. If it seems a bit dry add another tbsp of milk until the mixture is like a wet oaty dough
  9. When the mixture is well combined add it to your bread tin and smooth the top.
  10. Sprinkle the seeds over the top.
  11. Bake for approx. 45 – 55 minutes and when it is 10 minutes from the end take the bread out of the tin and turn it upside down in the tine and put back into the oven. Cook it like that for the last 10 minutes.
  12. When it’s ready take it out and turn it upside down on a wire rack and leave it until it’s cool.
  13. Then enjoy!

42 thoughts on “TRADITIONAL IRISH PORRIDGE BREAD (GLUTEN FREE & VEGAN)

  1. hi, could you please provide quantities for the oats and yogurt. I’m not familiar with the brands. Also, is bread soda, baking soda? Thanks!

    1. Hi Sue, the yoghurt tub holds 500g of yoghurt. Not sure how much the oats weigh when they’re in a container of that size but the bag of oats we used was 500g and there was probably around 100g or less left in it – so maybe try 400g of oats? And no I asked my mum this too – bread soda is different to baking soda but I have no idea why! Happy baking 🙂 x

      1. I bake this bread all the time,,12oz oats,,500grm low fat yoghurt [55c in aldi]1tsp salt,2 tsp bread soda,1 egg,,tablespoon milk or water,,use a big bowl and spatula,,never have to touch the mix,tip into a pre greased tin,bake at gas mark 6 for 60 mins,,turn upside down for 10 min,,personally i add 2 tablespoons sunflower seeds or other to the mix,,,prepare;empty yogurt into bowl,,weigh 12oz oats,,crack egg into yog carton+milk/water and whisk,,grease 1lb loaf tin,,heat oven to gas mark 6,,add bread soda and salt to egg mix and whisk,,pour into yogurt and stir with spatula,,mixture will start to fluff up,,add in oats and stir well until fully mixed,,put in tin,,smooth top and cut cross and into the oven,for a delicous bread

        1. slightly different to this one seeing as there’s real milk, yoghurt, and an egg in it! I’m sure yours is lovely though but the focus on this site is that we don’t need animal products to make delicious breads and other recipes! 🙂

          1. I got this recepie as being Gluten free,,could be any drop of liquid,,i use water,,i’ve seen yoghurt mentiond several times here,,sorry for saturating your site with animal products.

          2. Hadent realised your site was Gluten/Vegan free,,im sure theirs a substitute for egg,which i suppose binds it together,i am no expert,only guessing.I will have a go at your recipe though,are alpro products different ?

          3. this recipe doesn’t need an egg substitute – it works perfectly without it! And Alpro yoghurts are based on soya beans and therefore plantbased. The one I use for this bread is slightly sweetened which shows through then in the bread and makes it the most delicious bread to have with jam and a cup of tea!

      2. bread soda its called in ireland chemically called sodium bicarbonate
        i wish i could find a recipe using coconut ,almond or other nut flour instead of oats. I am on a Paleo diet Help

        1. First word of advice: get off the paleo diet! whole grains and legumes are the healthiest foods on the planet, as well as fruits and vegetables. Look up The Starch Solution.

    2. Bread soda and baking soda are all bicarbonate of soda, so you can interchange them. Brad soda may have something added, but ordinary baking soda will work as it is activated by the acids in the yoghurt.

  2. Have made this so many times, also adding dried fruit, mixed peal, berrys, and the flavoured alpro yogurt. Haven alcohol done cinema and nutmeg, they are all lovely but I wonder do you know what the nutritional info or the basic recipe is? Calories, carbs ect?

    1. hi jenny, I can find out nutritional info for the individual ingredients but I’m not sure if it would change when baked…ill find out anyway and report back to you! ☺️

  3. Have made this so many times, also adding dried fruit, mixed peal, berrys, and the flavoured alpro yogurt. Have also done cinnamon and nutmeg, they are all lovely but I wonder do you know what the nutritional info or the basic recipe is? Calories, carbs ect?

  4. I followed the recipe exactly and it came out as crumbling oat chunks.
    Is the recipe missing something?
    Should the oats be powdered and made more like a flour?
    Should a substance be added to hold the ingredients together? Like an egg?

    1. That’s the first I’ve heard of it going wrong now! I don’t know how that would have happened though because it is such a straightforward recipe…basically mix everything up in a bowl…like in the pictures I included…You sure you used the exact ingredients and amounts?

  5. This is officially my new favourite thing !!!
    Just made another 2 loaves. I’m in Ottawa, Canada and my aunt in Dublin posted this last week. You have to love the power of Facebook sometimes.

  6. Hi I tried the recipe this evening and it came out great. I will use it again. I used rye flakes and buckwheat flakes. The mix was quite wet.. I would have liked if it had risen more, I used regular soda, hot baking soda, anyway happy with how it turned out all the same.

  7. Is this on the fan setting on your oven or just on regular 180? I didn’t use the fan and it came out doughy and raw. Putting it back in now for a while though.

    1. Mine came out doughy and raw too. I’m sure it’ll be ok toasted but maybe I need to cook it for longer.

      1. Hi, it is usually slightly doughy for me too but I like it that way. Shouldn’t be raw though…I always put it in the oven on a much lower temp for about half an hour, out of the tin and upside down, after the main baking. I think I described this in the method. I hope it works out for you 🙂

  8. I must try this. I follow the original Weight Watchers Porridge Bread recipe and I’m struggling to adjust it to a dairy free version. I’ve tried the Alpro Almond and Coconut (that was all I could get in the local shop) and the WW recipe calls for 2 tsp Bicarb Soda/Baking Soda/Bread Soda and 1 tsp salt. Your recipe only calls for 1 tsp Bicarb and an addition of treacle and the tbsp milk. Be interesting to see how it fares. So far it’s disgusting and I really miss my proper version. Maybe the plain Alpro flavour will make all the difference. I do note that the Alpro bread is more doughy, stodgy and wet, none of my favourite things. It does take longer to cook, I do 50 mins in tin and 15 out of tin at 180. Will update this comment if anyone is interested. Thank you.

    1. Hi Jenny, If I was you I’d leave the bread in the oven at a low heat for a few more minutes. I usually do around 45 minutes at the higher temp and then nearly the same again at a much lower heat – can’t remember what they are off the top of my head but the recipe shows the temps! The longer the better anyway. And the longer you let it rest the better it will be too 🙂

    1. Hi Angela, I am not sure how that would turn out as it would just be like putting uncooked porridge in the oven! I think the yoghurt is essential. But you could try it anyway and let us know how you get on! 🙂

  9. Hi iv made this several times and love it! Just wondering could I add banana to it??

    Thank you
    Niamh

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