Vegan Soda Bread

This traditional Irish soda bread is made vegan by using homemade vegan buttermilk. Like your typical soda bread, it requires no kneading and no rising, and has the distinct flavour and texture.

Course Appetizer, Side Dish

Cuisine Western

Prep Time 15

Cook Time 40

Total Time 55

Servings

Ingredients

3 cups all-purpose flour
1 cup white bread flour
1 teaspoon salt
1 teaspoon baking soda
¼ cup coconut oil, melted

Vegan Buttermilk

1 cup plant-based milk (I used almond milk)
1 tablespoon lemon juice or white wine vinegar

Instructions

Preheat the oven to 440°F (220°C) and line a baking sheet with parchment paper.
Prepare the buttermilk by mixing plant-based milk with lemon juice or white wine vinegar. Let the mixture sit while you prepare the dry ingredients.
In a large bowl, combine the flours, salt, baking soda, and salt, Gradually stir in the melted coconut oil and buttermilk, until the dough comes together in a slightly sticky ball.
Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball and place it onto the baking sheet.
Cut an X into the dough with a sharp knife, about ¼ of an inch deep.
Bake for 35 to 40 minutes, until the crust is dark golden brown.
Remove the bread from the oven, transfer to a wire rack and let it cool off completely before slicing it.

Notes

Storing Instructions: soda bread will stay fresh a bit longer than a typical bread with yeast. You can leave it at room temperature for at least 3 days.
Freezing Instructions: slice it up and store individual slices in an airtight container, separated with parchment paper. This way you can take out one slice at a time whenever hunger strikes.

Nutrition