Vegan Irish Soda Bread Recipe
A very classic but vegan recipe for Irish soda bread with just four ingredients: flour, baking soda, salt and vegan buttermilk. It's a delicious bread with a delightfully crisp crust and a dense but soft crumb.
Servings: 12 slices
Calories: 164kcal
Equipment
- Small bowl or cup measure
- Cast iron skillet or baking sheet
Ingredients
- 3½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup vegan yogurt
- 1 cup plant-based milk (I used almond milk. Any non-dairy milk is fine)
Instructions
- Make the vegan buttermilk by mixing the vegan yogurt with the non-dairy milk.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking soda and salt.
- Make a well in the center of the flour mixture and pour in 1 ½ cups of the buttermilk.
- Make a claw with your hand and quickly mix the buttermilk into the flour in circular motions, without kneading, just until he dough comes together. Add the remaining buttermilk if needed, a little at a time. You can also mix with a wooden spoon. The dough will look shaggy but that's fine. Don't knead it to smooth it--you don't want to develop gluten.
- Turn out the dough on a well-floured surface. Use your hands to shape it into a disc by patting down the top and tucking down the edges. Flip the dough over once so the smoother surface is on top, but keep in mind that this is a rustic bread and you don't need a very smooth disc of dough--it should look craggy.
- Place the dough in a floured cast iron pan or on a baking sheet. Cut a deep cross into the bread using a knife, almost but not quite all the way to the bottom.
- Bake the soda bread in a preheated 450-degree oven for 30-35 minutes or until golden-brown on top. The bread should sound hollow when you knock on it with your knuckles. After 10 minutes get it out of the pan and place it on a rack to cool. You can slice the bread when warm or at room temperature.
Notes
Variations
- To make this a whole-wheat soda bread, replace 1 ½ cups of the all purpose flour with whole-wheat flour.
- To make this a sweeter bread, add 2 tablespoons sugar to the dry ingredients and whisk in.
- Add 2 teaspoons caraway seeds to the dry ingredients before mixing in the buttermilk.
- Refrigerate: Place the soda bread in an airtight container or bag and refrigerate for up to four days.
- Freeze: Freeze the bread for up to three months in a freezer-safe bag or container. You can freeze the whole loaf or slices.
Nutrition
Serving: 1slice | Calories: 164kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 296mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg