If you like bread with raisins, are vegan or have a lactose intolerance, then you will love this recipe: Vegan Irish Soda Bread. We made it without buttermilk, so not only is it vegan and dairy-free, but it’s also low-fat. Yummy!
The recipe is quick and easy. Aside from a few minutes of stirring and kneading, just sit back and let the oven take care of it. There are a few different ways to bake soda bread, depending on what equipment you have. Be sure to read the FAQ below to learn more.
Only one thing differs from the traditional recipe: buttermilk. We didn’t use any. Instead, we made something similar using a combination of non-dairy soy yogurt and milk and lemon.
There are some vegan recipes for Irish soda bread without buttermilk. After much testing, we changed the commonly used ratios to account for the different binding properties of the vegan ingredients. Now we’re belly full of soda bread, but we’re confident you’ll end up with a fragrant and delicious bread!
Tired of dried grapes (raisins)? No problem! You can use anything else you want including superfood Goji berries, candied fruit or even chocolate chips. Or just leave it as is and add a little more maple syrup to make up for the loss of sweetness.
Are you ready for the heartwarming smell of freshly baked bread? Put on your baker’s hat and let’s make it happen!
NOTE: The default ingredient yield a 1kg (2.2 lbs) loaf And A portion consists of two 30 g slices of bread.
frequently asked Questions
How can I bake soda bread?
After you’ve kneaded your soda bread dough, all you have to do is bake it. Many recipes out there use different implements or techniques for cooking Irish bread. Let’s take a look at the different options:
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Just the traditional oven — This is the easiest and does not require any special equipment. Simply shape the dough into a loaf and bake on a baking sheet. Pro tip: Pour a little water into a preheated metal tray to release steam in the oven, giving the bread a crispier crust.
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A bread baker’s bell — We used that. A cloche consists of a clay or earthenware tray and a dome-shaped lid. Its main purpose is to keep moisture inside while the bread bakes, giving the crust a crispy texture.
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A DIY cloche — A cloche is a good investment if you bake a lot of bread. But if you have a Pyrex casserole dish, you can improvise. Turn the pyrex bowl upside down so that the lid becomes the tray and the body becomes the dome of the bell.
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A cast iron skillet — Would you like to take a more rustic approach? Place your dough on a cast-iron skillet and cover with an aluminum foil lid. Form the foil into a dome, leaving enough headroom for the bread to grow. If you’re concerned about the bread sticking to the pan, you can cut out a circle of parchment paper and place it between the loaf and the pan.
There may be more options, but these should cover most situations.
What type of flour should I use?
It’s Irish bread, but inside it looks more like a cake. That’s because you’re using plain flour instead of strong bread flour. You can use 100% whole wheat flour, 50/50 whole wheat and white flour, or 100% all-purpose flour.
We chose 100% wholemeal flour because it has more fiber and is therefore healthier.
What is the difference between baking soda and baking soda in baked goods?
Baking soda is the common name for sodium bicarbonate, a leavening agent used in baked goods like cakes, cookies, and muffins. This compound needs a liquid and acidic ingredient to activate and release CO2. These air bubbles then help your baked goods to rise and become fluffy. Acidic ingredients include vinegar, cream of tartar, lemon juice, or buttermilk.
Instead, baking soda is a combination of baking soda and an acidic ingredient, along with other binding agents like cornstarch. In addition, it is activated twice: the first time when mixed with a liquid and the second time when baked in a hot oven.
Using baking soda in casseroles is easier because you don’t have to use an acidic ingredient, just a liquid one. In addition, baking soda provides a longer-lasting leavening power than baking soda.
However, some people have an intolerance to baking soda and often feel bloated after consuming products made with this leavening agent. Therefore, baking soda is an easy alternative to baking soda in these cases.