Vegan Irish Soda Bread
Servings: 8 slices
Calories: 154kcal
Ingredients
- 1 cup soy milk
- 1 tablespoon apple cider vinegar or fresh lemon juice or white distilled vinegar
- 2 cups organic unbleached all-purpose flour plus extra, or use bread flour
- 2 tablespoons organic cane sugar optional
- ½ teaspoon baking soda
- ½ teaspoon caraway seeds optional
- ½ teaspoon fine sea salt
- ¼ cup raisins optional
- 1 teaspoon rolled oats optional, for sprinkling before baking
- 1 tablespoon melted vegan butter to mix with any remaining vegan buttermilk
Instructions
- Preheat oven to 425℉. Line a cast iron skillet, baking sheet, or Dutch oven with parchment paper. Combine soy milk and apple cider vinegar to make vegan buttermilk. Let sit for 10 to 15 minutes.
- In a large bowl, combine the all-purpose flour, organic cane sugar, baking soda, caraway seeds, and salt.
- Add ¾ cup vegan buttermilk to the dry ingredients. Mix in the flour from the sides of the bowl with a spatula, wooden spoon, or your hands; the dough might look crumbly. If the dough is too crumbly add another 2 tablespoons of vegan buttermilk. Add the raisins and gently incorporate them without overmixing the dough.
- Use your hands to squeeze the dough and fold it until it holds together. You can do this in the bowl or move the dough to a lightly floured work surface. If the dough is too wet or difficult to handle, add a couple of tablespoons of flour. If it is too crumbly and won't hold together, add a tablespoon of buttermilk.
- Shape the dough into a round and place it on the parchment paper on a 9-inch cast iron skillet or baking sheet. Gently press it down with your hands to flatten it only slightly; it should not touch the sides of the skillet. The dough round will be around 5 to 5 ½ inches wide and 1 ½ tall.
- Using a sharp knife, cut a cross in the center of the dough, reaching out a few inches. You can also cut four slits in each quarter of the bread. Mix the leftover buttermilk with melted butter. Sprinkle a bit of flour on top of the dough and brush it with any remaining vegan buttermilk. Sprinkle rolled oats on top.
- Bake for 15 minutes and reduce the temperature to 350℉. Continue to bake for 25-30 minutes or until the top is golden brown and a toothpick comes out clean, or the interior temperature is 200℉. When you tap the bottom, it should sound hollow. Place the bread on a wire rack to cool for 30 minutes. Wrap bread with a towel if you don't want it to crusty.
- Serve warm with vegan butter and jam, or with vegan gravy, or at room temperature to make sandwiches.
Notes
- The calorie count includes the optional ingredients.
- The key to perfect soda bread is not to over-knead or over-mix the dough, as you want to avoid developing too much gluten. A gentle touch maintains its wonderfully tender and tight crumb.
- Storage: Once cooled, store at room temperature for 3 days in a plastic bag or airtight container. Freeze well-wrapped for up to 3 months.
- If you double the recipe, make 2 small loaves and bake for a total of 45-60 minutes, depending on your oven. Cover the bread with foil if it is over-browning while it bakes.
- There is no need to preheat your cast-iron skillet or Dutch oven. If you use a Dutch oven, don't put the cover on.
