Vegan Irish Soda Bread is a simple, dairy-free version of the classic quick bread! It requires simple pantry ingredients and is very easy to make-no kneading or yeast required.
I might be Cooking is hard, But soda bread makes it easy for me!
Of course I am not. Soda bread is known for its simplicity and low pressure. No need for a lot of kneading, yeast fermentation or rising time, and no starter to survive. Just flour, baking soda, salt, butter and vegan “buttermilk”. Add some raisins or black currant to add a bit of sweetness.
Soda bread is also easy to shape. There are more and more mandatory methods to do this. I usually turn me into a rustic mound, cut a rough “X” shape on the top, and call it a day.
After baking soda bread, it will have a soft, dense inside, a crisp brown crust and a buttery, mild sweetness. It can be a relaxing breakfast (especially with some vegan breakfast) or a fine afternoon tea snack on St. Patrick’s Day.
What exactly is soda bread?
Soda bread can be cooked on a baking sheet like toast, or it can be made into strips. The recipe for soda bread requires the use of all different types of flour, different liquids (yogurt, buttermilk, etc.) and different mixtures.
This is a vegan version of Irish soda bread. This is a tribute to St. Patrick’s Day this week. Irish soda bread is the soda bread I am most familiar with. (Have Scots, Serbian and Australian versions, and also. )
The ingredients for this and most Irish soda bread recipes are very simple. I don’t need to add dried fruits (raisins or raisins). But this does give the bread extra sweetness and texture.
How to make vegan Irish soda bread
Preparing this vegan Irish soda bread is a lot like making cookies or Scones. You cut the vegan butter into flour, baking soda and salt. You can moisten everything with vegan “buttermilk” by mixing milk and vinegar.
The wet and dry ingredients form a sticky, fluffy dough. You don’t actually need to knead it, just fold it a few times with your hands until it is firmly fixed together.
At this time, the soda bread is shaped into a rustic round bread. It’s okay to be asymmetrical and a bit messy-in fact, this is how soda bread usually looks! Then bake the bread into a beautiful deep golden brown.
Soda Bread Ingredients
My refrigerator and pantry have almost everything I need for vegan Irish soda bread.
The main ingredient of the soda bread recipe is unbleached all-purpose flour. After reading some soda bread recipes that call for low-gluten flour, I also tried whole-wheat pastry flour.
Personally, I think that all-purpose flour can make bread have perfect crumbs: butter and wetness. You can certainly try to replace the wheat flour with a part of the flour, but keep in mind that the bread may become denser or drier.
Baking soda or sodium bicarbonate is what helps this bread expand. It does not “flourish” like yeast bread, but due to chemical fermentation, it can indeed puff well.
Soda bread should be slightly sweet, but you should also taste salt.I use Coarse salt.
You can use your favorite vegan butter as a recipe. I find that the stick shape makes cutting butter the easiest. If you don’t have vegan butter at home, you can try cold/solid coconut oil instead.
It’s very easy to make vegan “buttermilk” at home! The trick is to mix vinegar and non-dairy milk, let them sit for a few minutes, and then add them to the recipe. I used 1 1/2 cups of non-dairy milk and a tablespoon of apple cider vinegar instead of vegan Irish soda bread.
Raisins or raisins
Optional, but very pleasant. If you want pure soda bread, you can also omit dried fruits altogether.
Serving vegetarian Irish soda bread
The Irish soda bread itself is lovely. If you eat it fresh and warm in the oven, you don’t actually need toppings or sprinkles. It has a buttery taste and a sense of perfection.
When eating leftovers, I usually add some vegan butter or a bit of jam.
Since soda bread is not too sweet, you can definitely enjoy a slice or two in the savory soup.I really like eating with me Potato Scallion Soup in winter.
How long will the leftover food be kept?
Irish soda bread can be kept for up to four days. If you plan to store it for a longer period of time, you can freeze the bread for up to four weeks.
I keep the soda bread at room temperature and I prefer to pack it or put it in an airtight container. Your crust will lose a bit of crispness, but keeping the bread sealed like this will help the remaining bread stay moist.
Yield: 8 Share
Preheat the oven to 375F. Pour milk into a mixing bowl and add vinegar.
In a large mixing bowl, combine the flour, salt, baking soda, and sugar.
Use a pastry cutter or fingers to mix the butter into the flour mixture, just like making a pie crust or biscuit. Stop when the butter is pea-sized chunks.
Make a hole in the center of the dry ingredients and pour it into the milk and vinegar mixture. Use your hands or a spatula to make a sticky dough. You can shape and fold it several times, but you don’t need to knead it-you don’t want to overwork the dough. If using, pour it into currants or raisins.
Transfer the dough to the surface of the flour. Use your fluffy hands to gently form a circle about 8 inches in diameter. Transfer to a piece of parchment paper. The score is highest in the X shape.
Transfer the lambskin and dough to a baking pan or cast iron skillet. Bake for 45 to 50 minutes, or the bread is dark golden brown. enjoy!
Irish soda bread is my first recipe Share on Instagram In the isolation experience last March. St. Patrick’s Day a year ago was when the lockdown began.
I remember I was happy to share something relaxing, relaxing, and it might not make people rush to the grocery store unnecessarily.
A year later, the grocery store trip became less horrible. Fear, uncertainty, and sudden sense of isolation have alleviated. But today, my need for comfortable, light meals is almost as strong as it was a year ago.
Soda bread is so again. I hope this recipe will give you a baking mood. I hope that cutting this fresh and warm simple bread into small pieces will make you as happy and comfortable as I am.