Vegan Soda Bread
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Vegan Soda Bread calories by ingredient
Introduction
A traditional Irish wheaten loaf, like Mammy used to make - with cruelty free ingredients :) Best served with soup or stew A traditional Irish wheaten loaf, like Mammy used to make - with cruelty free ingredients :) Best served with soup or stewNumber 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 vinegar
350gm 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 soda
Pinch of salt
Directions
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.