Vegan Sourdough Irish Soda Bread

5 from 1 vote

Vegan Sourdough Irish Soda Bread

A fantastic vegan sourdough Irish soda bread recipe for St. Patrick's Day or any time of year. Serve it with a traditional vegan Irish stew or with a dab of vegan butter.

Prep Time15

Cook Time30

Total Time45

Course: Bread

Cuisine: Irish

Diet: Vegan, Vegetarian

Servings: slices

Calories: 148kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large bowl
10-inch cast iron skillet or baking sheet

Ingredients

Wet ingredients

1 cup sourdough discard (fed within a week of making the bread)
½ cup vegan yogurt
½ cup non-dairy milk (I used soy milk. Use any plant milk of your choice)

Dry ingredients

Instructions

Preheat the oven to 450 degrees Fahrenheit/235 degrees Celsius.
In a bowl, whisk together all the wet ingredients - sourdough starter, vegan yogurt and non-dairy milk. Set aside.
Place the all-purpose flour and whole wheat flour in a large bowl along with the baking soda and salt. Whisk to mix.
Make a well in the center of the flour and pour in the sourdough mixture, in three batches. Use a wooden spoon or your hand to mix after each addition, but don't knead the dough - make a claw-like shape with your hand and use a circular motion to mix the wet ingredients into the dry until all of the dough is evenly moistened and holds together in a shaggy ball. If there is still dry flour in the bowl after you've added all the liquid mixture, add non-dairy milk, a teaspoon at a time, until the dough comes together.
Turn out the dough on a floured surface and shape it into a ball without kneading it. This doesn't have to be perfect - soda bread is a rustic bread and it needs to look rustic for authenticity.
Flatten the ball slightly into a disc, then place it in a cast iron pan. Use a knife to cut a cross in the bread, going almost all the way down, but not cutting through.
Bake in the preheated oven for 30 minutes. Remove the bread from the oven and let it cool on a rack for 15-20 minutes before you slice it.

Notes

Ingredient notes:

Sourdough discard: You can use sourdough discard in this recipe, or an active starter. If using sourdough discard, try and use one that was fed within a week of making the bread for better flavor.

Flour: I use a mix of all-purpose flour and whole wheat flour for nutrition and health. You can skip the whole wheat flour if you want to and make this bread with 3 cups all-purpose flour.

Vegan yogurt: I used my homemade cultured cashew yogurt for this recipe. If nut-free, use any unsweetened nut-free yogurt.

Plant milk: The protein in soy milk gives this bread a delicious, tender texture. But you won't see a big difference if you use another plant milk, like almond milk or cashew milk.

Nutrition