This rustic Vegan Soda Bread is such an easy vegan bread recipe. It’s a yeast, dairy, and egg-free bread that is really quick to make with no kneading or complicated shaping involved. Enjoy it fresh from the oven, slathered with vegan butter and dipped in some Vegan Irish Stew!
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"I used to live in Ireland and have struggled since to find a soda bread that matches the ones I used to eat in the breads country of origin...I can safely say that this is totally delicious and tastes just like the soda bread I used to enjoy in Ireland." - Jobey ⭐️⭐️⭐️⭐️⭐️ More reviews →
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Carb lovers unite because here is my super tasty Vegan Soda Bread recipe. It's hearty and crusty with a craggy crust and a dense but soft crumb which makes it perfect for serving up with hearty bowls of soup or vegan Irish stew.
I'm not going to lie though... My favorite way to eat it is slathered in vegan butter and strawberry jam for breakfast!
Just like my no yeast white-bread, you can have this Vegan Irish Soda Bread made and in the oven within 10 minutes. Simply mix the dough up in a bowl (no kneading required), shape roughly (the more rustic the better) and bake. It doesn’t get much easier than that!
What Is Soda Bread?
Soda bread is a quick bread that is baked in many different cultures, and although it's commonly attributed to Ireland, it was actually first created in America. It is called soda bread because baking soda (or bread soda or bicarbonate of soda as it's know in Ireland) is used to leaven it.
Soda bread became a staple in Ireland in the mid-1800s, largely as a result of the potato famine and was turned to as a filling and cheap alternative to potatoes. It was the perfect solution because most of the flour the Irish had access to at that time was more suited to quick bread than yeast bread, baking soda was relatively cheap, sour milk was easily available, and the bread was easy to cook in a cast-iron pot over an open fire.
The use of baking soda instead of yeast, and buttermilk (or a clever buttermilk substitute as is the case in my vegan take of a traditional Irish soda bread recipe) is what gives soda bread its unique appearance, texture and flavor.
Ingredients
To make this recipe, you will need :
And some ingredient notes:
- All-purpose flour - For the best texture and flavor. It gives a better texture than bread flour in this recipe. If you are in the UK use plain flour. You can replace up to 50% of the flour with wholewheat flour if you want to.
- Natural vegan yogurt, soy milk and vegan butter - A.K.A your "buttermilk". Traditional Irish soda bread is made using buttermilk which is not vegan, but the combination of these 3 ingredients in this recipe emulate the action and flavor of thick, tangy, buttermilk perfectly and makes for a really delicious loaf. The acidity of the yogurt also helps with the rise. The yogurt and milk used need to be unflavored and unsweetened. I use soy milk which is always my preference in savoury recipes, and either my homemade vegan yogurt or Maison Riviera plain coconut milk yogurt. Lots of unsweetened natural vegan yogurts are available though, such as So Delicious and Silk. I do give details of how to make the recipe without yogurt in the recipe notes.
- Sugar - Just a touch for a very subtle hint of sweetness.
- Apple cider vinegar - The yogurt provides some acidity and the vinegar adds more. This acid reacts with the baking soda to rise the bread.
- Baking soda - To help the bread rise and fluff up. Otherwise known as bicarbonate of soda or sodium bicarbonate in the UK. It is an essential ingredient in soda bread. It's more powerful than baking powder and also reacts with the acid in the recipe creating the lift required.
- Rolled oats - For rustic decoration, added to the top of the dough. They are optional.
How To Make Vegan Soda Bread
Here's how to make yeast-free soda bread in just a few steps:
- Whisk the dry ingredients together in a bowl.
- Mix the wet ingredients a separate bowl.
- Pour the wet ingredients into the dry and stir them together to form a shaggy dough.
- Turn out on a floured surface and shape into a flat disc (like a big scone or biscuit).
- Transfer to a tray or skillet (a cast iron skillet is my preference for a really crusty, golden bottom), wet your knife and score the top. The wet knife helps stop the blade dragging the dough and gives a cleaner cut. I run the blade under the tap or dip it into a tall glass of water between each cut.
- Brush some water on the top and sprinkle on some rolled oats.
- Bake then leave to cool for at least 30 minutes on a cooling rack before slicing.
Success Tip - You’ll want to work quickly with this bread. As soon as you add the liquid to the dry ingredients the baking soda gets to work, so you need to mix it, shape it and get it in the oven as fast as you can.
I tested making 2 loaves and baking one 5 minutes after the other. The rise of the 2nd one was significantly affected, so don't hang about!
Flavor Variations
It's perfect as it is but feel free to make it your own! Additions I love to add sometimes are:
- Vegan shredded cheese
- A few handfuls of dried fruit such as currants, raisins, or cranberries
- Deeds like flaxseeds, pumpkin seeds, sesame seeds, sunflower seeds, caraway seeds, or poppyseeds.
- Chopped jalapeños, garlic, red pepper flakes or fresh/dried herbs.
Storage & Freezing Tips
Storing: This bread will stay fresh for up to 3 days when stored in an airtight container or plastic bag. Keep it on your kitchen countertop or in the pantry. Don't refrigerate it.
Freezing: To freeze Irish soda bread, put it into a freezer bag or airtight container and freeze for up to 3 months. Let it thaw on the countertop for a few hours or overnight.
Reheating: This bread reheats really well. Pop the whole loaf directly on the oven rack and bake at 350°F (175°) for about 20 minutes. You can also reheat quarters of the bread in the same way on 350 °F for about 8 to 10 minutes.
Serving Suggestions
Irish soda bread can be used in any way you would regular bread although its hearty texture makes it especially great for dipping in soups and stews like my Vegan Irish Stew.
You can also use it for sandwiches, toast it, spread it with butter and jam or peanut butter for breakfast, or eat with delicious vegan cheese.
I also love using it for avocado toast and toasted as a base for my vegan scrambled eggs!
Recipe FAQs
The cross in Irish Soda Bread is a form of scoring which creates a weakness in the surface so the bread can expand as it bakes. If you don't score it, you could get some bursting out in other places, such as the bottom and sides, ruining the appearance of your bread. It also allows the heat to penetrate into the deepest part of the loaf more easily, ensuring it cooks quickly and evenly.
Functional purpose aside though, legend has it that the cross was cut to allow the devil to escape while it baked. Also, being a Christian country, the cross is thought to symbolize the crucifix. By cutting the cross you are giving thanks. The cross also helps the "breaking of the bread" into 4 easy pieces once it's baked.
Recipe
Vegan Soda Bread
Author:WATCH HOW TO MAKE IT
Ingredients
- 4 cups (500 g grams) all purpose flour , (plain flour in the UK). Don't use bread flour.
- 1 tablespoon white or cane sugar
- 1½ teaspoons fine sea salt
- 1¾ teaspoons baking soda , (bicarbonate of soda in the UK)
- 1 cup (240 mls) soy milk , because it curdles best. Other plant milks will work but you won't get the best buttermilk flavor
- ½ cup (120 mls) natural vegan yogurt , it must be unsweetened and unflavored (see recipe notes for alternative)
- 4 tablespoons (60 mls) melted vegan butter
- 1 tablespoon apple cider vinegar
- 1 handful rolled oats for sprinkling , OPTIONAL but looks pretty
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 400 ° F (200 °C) and line a baking tray or a minimum of 10 to 12 inch cast iron skillet with parchment paper.
- To a large mixing bowl add the flour, sugar, salt and baking soda. Give them a quick whisk or stir to combine.
- In another bowl or jug add the soy milk, natural yogurt, melted butter and the vinegar. Whisk to combine.
- Lightly flour a spot on your work surface ready for shaping the loaf and if you want to decorate the top of the loaf with a sprinkle of oats, have them, and a small bowl of water and pastry brush handy too. Don't mix up the dough until all of this is ready.
- Pour the wet mixture into the dry ingredients and stir them together with a spatula to form a shaggy dough. Keep stirring until it gets too difficult. If it's dry add a tiny drop or two of milk and stir until absorbed.
- Turn the shaggy dough out onto the floured surface along with any bits that didn't incorporate well. Dust your hands well with flour and bring the dough together into a ball. If it is really sticky sprinkle on a bit more flour. Shape into a 7-inch disc shape about 2 inches high. It doesn't need to look perfect. The beauty of soda bread is it should be rustic! Don't take too long doing this. The quicker you are the more the bread will rise.
- Once it's shaped transfer it onto the parchment-lined tray/skillet. Get your sharpest knife and wet it by either running it under the tap or dipping it in a glass of water, then slice a cross shape about ¾ inch deep into the top. In between each knife cut, run the knife under the tap to wet it again. It helps you get a clean, smooth cut without dragging the dough.
- If you want to decorate with oats, brush the top of the loaf lightly with water then sprinkle the oats over the top. The water helps them stick.
- Immediately put in the oven and bake for 50 mins. or until a firm golden crust has formed and it sounds hollow when tapped on the bottom.
- Once done, remove from the oven and place on a cooling rack. Allow to cool for at least 30 minutes before cutting.
NOTES
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Sylvia W says
While I am not (yet) vegan, I have a nasty allergy to all things cow milk, so years ago I began collecting vegan recipes (and websites) because unlike vegetarian and Paleo sites, I know I will never be faced with figuring out a workaround for dairy. As time has gone by I am more and more eating a plant based diet, just haven't made the complete leap yet.
Anyway, I was going to a St Pat's dinner at a friend's home, and knew I needed to bring my own soda bread if I was going to have any I can eat. So I started my search and out of the dozen some recipes I found, yours was the simplest, easiest to follow, and I already had almost everything I needed.
I am almost 70, and it's been a long time since I did any bread baking except banana bread - which barely counts LOL. Plus I had never ever tackled Irish soda bread, so I was a tad nervous.
I needn't have worried! I followed your directions as closely as possible, using my plain coconut yogurt, soy milk and Braggs ACV, though I did add a bunch of light and dark raisins just before it went in the oven.
I probably should have flattened it a bit more, as it needed an extra few minutes in the oven, but it was delicious! I'm going to be enjoying it every morning with my coffee, and quite possibly in the evening as a late snack!
Once the photo I took makes its way to my Google Photos I will post it to your IG. Thank you from a new subscriber!
Melanie McDonald says
Good for you, Sylvia! I'm really pleased you enjoyed it. I'll look out for your picture!
Eileen says
Would love to make this but I can't have the fat in the vegan butter. Is there any other option other than using this product?
Melanie McDonald says
As the butter is melted in this recipe, any oil such as olive oil, vegetable oil etc, would likely work ok. It will affect the flavor of the bread though.
Erika says
This is my go-to Irish soda bread recipe! I’ve made it with white whole wheat flour, too, and sub’d vegan sour cream when I didn’t have yogurt. I add a cup of finely chopped dried fruit to mine. This will definitely be your new favorite bread.
Shelly says
Made this to go with the Irish stew, both of which were first time recipes for me. I'm no bread baker, but this was so easy even I was able to get a great loaf out of it! Delicious flavor and great texture. Will definitely make this again. This morning, I lightly toasted some for breakfast and it was so good. Thanks!
Melanie McDonald says
So pleased to hear you enjoyed it Shelly, and thanks so much for leaving your ratings/reviews. It's much appreciated!
Jobey says
I used to live in Ireland and have struggled since to find a soda bread that matches the ones I used to eat in the breads country of origin. I have since stopped having dairy and was very curious when this recipe arrived in my inbox. I can safely say that it is totally delicious and tastes just like the soda bread I used to enjoy in Ireland. Thank you so very much Melanie.
A Virtual Vegan says
Oh wow, thank you so much! Especially good from someone who has eaten authentic soda bread in Ireland. I'm really pleased you enjoyed it and thank you for coming back to leave a review/rating. It's much appreciated!
Samantha says
YUM - Made it today and it is DIVINE! And SO easy!
Maurice Restivo says
Spectacular! I made this for 5 non-vegans and myself, and we all thought it was superb. In fact, one person said it was probably the best dish I had ever made (and I'm a pretty darn good cook!).
I used the Silk "NextMilk" because that's what I had on hand. Otherwise, I followed the recipe exactly.
Katie says
Do you recommend using salted or unsalted butter for this recipe?
Melanie McDonald says
I only ever use salted because we don't have unsalted vegan butter here.
Erika says
I love this bread. I added about a cup of diced, dried fruits and it’s great. The dough was so easy to work with I just shaped it in my hands, no floured work surface needed. Thank you!
Cathy S says
I have made this half a dozen times and love it. I've given this to non vegan friends and they love it. Great with either soup or a bit of vegan butter and jam. Love it.
Melanie McDonald says
I'm really pleased you're enjoying the recipe Cathy!
Kimlie Jones says
have anyone tried with rye or whole wheat purpose flour? I cannot have refined white flour - any suggestion or any recipe for that?
Melanie McDonald says
As per the info in the post, you can replace up to 50% of the flour with wholewheat flour if you want to. I don't recommend any more than that though as it will end up too heavy and dense.
Kristine Flynn says
Can this made without the butter added? Has anyone tried it that way?
A Virtual Vegan says
The butter, yogurt and milk replace the richness of butter milk, which soda bread is traditionally made with. It won't be nearly as good without the butter. It adds so much flavour and colour to the crumb. If you want the recipe to be at its best I recommend following it exactly.
If it's omitted some adjustments might need to made to the other liquids to make up for it. You'd likely need a bit more milk or yogurt to bring the dough together.
Rabbithugger says
I used unsweetened plain almond milk because I can't have soy products, and the flavor was fine. I recommend allowing all the ingredients, especially the yogurt, to come to room temperature because you'll get a really good rise when it bakes. Another fine recipe!
Suzanne says
Allo!
I don't buy commercial yogurt and butter. I make vegan butter and vegan yogurt according to your recipes ( because it's the best) . Could I use these two ingredients instead of store bought butter and yogurt?
Thanks in advance for your answer and thanks for all your very good recipes.
A Virtual Vegan says
You can use the butter in any baking. It works great including in this recipe. I haven't tried my yogurt in this particular recipe but I use it in my apple cake which calls for yogurt and it's fine. I'm 99.9% sure it will be good in this recipe too. Hope you enjoy the soda bread!
Heather Roffey says
This is SO good (and easy). Making it for the 4th time. Also love the No Knead Focaccia Bread, but this soda bread recipe puts yummy in the tummy in about 90 minutes. Thank you Mel for another great recipe.
A Virtual Vegan says
I'm so pleased you're enjoying it Heather! I agree that the speed of it is so convenient. Thank you for taking the time to leave a review/rating. It's much appreciated!
Jenifer says
Do you think this could work with gluten free flour?
A Virtual Vegan says
I haven't tried it so don't know. Maybe with a good all-purpose one. If you try it let me know!
Katie says
Hi, this recipe looks delicious! My daughter has a soy allergy. I'm wondering if I could sub oat, cashew, macadamia, or coconut milk for the soy. If so, would I need to alter anything else in the recipe to compensate for the different "milk"?
A Virtual Vegan says
Thank you! Soy is my preference in this recipe because it curdles, but it will work with any other plant-based milk. Personally, I wouldn't use coconut milk or almond milk as their flavour is a bit too strong. Macadamia milk tends to be a little sweet (at least the ones available here are), so I'd go for unsweetened oat or cashew. Hope you enjoy it!