Vegan Soda Bread
Author:This rustic Vegan Soda Bread is such an easy vegan bread recipe. It’s yeast, dairy, egg-free bread, and quick to make with no kneading or complicated shaping. Enjoy fresh from the oven, slathered with melty vegan butter, and dipped in Vegan Irish Stew!
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 dairy-free 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
INSTRUCTIONS
- Preheat oven to 400 ° F (200 °C) and line a baking tray or a 10 to 12-innch 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 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 a pastry brush handy. 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 you can't see any dried flour. If it's a little bit dry add a tiny drop or two of milk and stir until absorbed.
- Scrape 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. Like a giant scone or American biscuit. 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 your bread will rise.
- Once shaped transfer to 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. Between each knife cut, wet the knife again. The water 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.
- Immediately put the bread 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
No yogurt? - Use more dairy-free milk instead. A total of 330 mls (1 cup and 6 tablespoons). For the best flavor and texture though I highly recommend using yogurt if you can becuase the acidity helps with the rise of the bread.
Storage & freezing - Keeps well for up to 3 days. Store in an airtight container or bag at room temperature. Freezes well for up to 3 months. Defrost overnight or for a good few hours on the counter. Once defrosted it can be reheated. Place on a baking tray 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.
NUTRITION
Serving: 1of 10 slices | Calories: 195kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 466mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg
