2-1/2 cups course whole wheat flour
1 cup oatmeal
3/4 cup wheat germ
2 teaspoons sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
1-1/2 cups nondairy milk
2 egg equivalents, prepared (I use Ener-G Egg Replacer)
2 tablespoon olive oil
1. In a medium bowl, mix all the dry ingredients (flour, oatmeal, wheat germ, sugar, baking powder, salt, and baking soda). Create a well in the middle of the dry ingredients.
2. In the well, add the milk, eggs, and olive oil; mix the batter well. If the mix is too thick, add a little more milk if necessary.
3. In a greased bread pan, add the batter and smooth the top. Make two diagonal cuts on the top of the bread.
4. Bake in the oven at 425 degrees F for 15 minutes. Reduce the heat to 375 degrees F and bake for another 40 minutes.
5. Take out of the oven and test to see if done. To test if the bread is done, either tap the bottom and listen for a hollow sound or insert a kebab skewer into the middle of the loaf and check if it comes out clean. If not, bake for another few minutes and re-check.
* Note: The mashed potatoes that the bread is with in the picture are made via my recipe (here: http://vegweb.com/index.php?topic=36519.0).
Source of recipe: I modified the ingredients of a recipe and wrote the directions in my own words. Recipe from Irish Soups & Bread by Nuala Cullen. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/03/irish-festivities-stew-brown-bread...