Vegan Soda Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
400ml soya milk (Rice milk won't work, as the protein level is too low, I'd also steer clear of coconut but almond should be ok if you're soya-free)5 tsp cider vinegar350gm plain wholemeal flour (stone ground for preference)150gm plain white flour (I use a malted mix with added seeds for a bit of texture)2 tsp bicarbonate of sodaPinch of salt
First, mix the milk and cider vinegar and set aside for five minutes. It should thicken and curdle.
Sift the flour and bicarb into a large bowl, before stirring in the salt. Make a well in the flour and introduce the milk mix to its new soulmate.
This is where you need to move quickly. The bicarb and acid from the vinegar will start to react immediately, so you want to get it in the oven ASAP. Combine flour and liquid to form a sticky dough. Be careful not to over-mix – this is not a yeasted bread and it won’t form a smooth, elastic dough, you’ll just waste time.
Turn the dough on to a baking sheet, lined with baking parchment or greased and dusted with a little flour. Shape into a round, approximately 2 – 2.5 inches high, dust the top with a little more flour and slash a cross into the top using a serrated knife.
Immediately place the loaf halfway down, in a preheated oven at 200c. Bake for around 35-40 minutes – the bread is cooked when a knock on the base sounds hollow.
For a hard crust cool on a rack, for a softer crust wrap in a slightly damp tea towel to cook.
Dish up with some vegan spread and soup. Yum.
Serving Size: 8 two slice servings (1 medium loaf)
Number of Servings: 10
Recipe submitted by SparkPeople user CURIOUSPEACH.
Sift the flour and bicarb into a large bowl, before stirring in the salt. Make a well in the flour and introduce the milk mix to its new soulmate.
This is where you need to move quickly. The bicarb and acid from the vinegar will start to react immediately, so you want to get it in the oven ASAP. Combine flour and liquid to form a sticky dough. Be careful not to over-mix – this is not a yeasted bread and it won’t form a smooth, elastic dough, you’ll just waste time.
Turn the dough on to a baking sheet, lined with baking parchment or greased and dusted with a little flour. Shape into a round, approximately 2 – 2.5 inches high, dust the top with a little more flour and slash a cross into the top using a serrated knife.
Immediately place the loaf halfway down, in a preheated oven at 200c. Bake for around 35-40 minutes – the bread is cooked when a knock on the base sounds hollow.
For a hard crust cool on a rack, for a softer crust wrap in a slightly damp tea towel to cook.
Dish up with some vegan spread and soup. Yum.
Serving Size: 8 two slice servings (1 medium loaf)
Number of Servings: 10
Recipe submitted by SparkPeople user CURIOUSPEACH.
Nutritional Info Amount Per Serving
- Calories: 181.2
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 3.6 g
- Protein: 8.0 g
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