A wedge of Irish soda bread dipped into your favourite stew or soup is absolutely delicious.Or enjoy a slice toasted for breakfast with a little pat of plant-based butter. So good!Also perfect as part of a St Patrick's Day (17th March) meal.
Mix through 1 tablespoon of apple cider vinegar to the plant-based milk. Leave for at least 10-15 minutes.
Prepare the soda bread:
Preheat your oven to 180 Fan / 200 Celsius / 400 Fahrenheit/ Gas 6.
Mix the flour, bicarbonate of soda, and salt together in a bowl.
Give the vegan buttermilk a good stir. Pour the curdled milk into the flour mix, using enough milk to bring the mix into a ball that can be shaped with the hands and is not too sticky.There is usually some butter milk left.
Place your dough on a floured surface.Don't knead the dough too much as it will overwork it.Just bring it together and pat with your hands into a circle shape about 1 ½-2 inch high.
Add extra flour if your dough is too sticky to work with. Add extra milk if your dough is too dry to form into a dough. Simply wet your hands with leftover buttermilk and pat onto your dough to fix any dry cracks.
Score a cross through the bread to about ½ of the way down. Using a knife add a small slit at each corner/wedge (to release any fairies/pixies!)
Brush the top with buttermilk. If you have used all your buttermilk simply brush with plant-milk.
Scatter the rolled oats over the bread
Bake on the middle rung for 30-35 minutes until nicely brown. Exact times will depend on your oven. I use a fan oven and my bread is usually ready after 30 minutes.
Carefully turn your bread over and tap its underside. If it sounds hollow its ready.
If the bread is cut whilst still very hot it will look quite dense and moist inside so its best to wait until its cooler to slice.Although it will still be delicious if you can't wait.
Nutritional information is provided for guidance only and is not a strict analysis as ingredients vary.
Soda bread will keep fresh for 2-3 days, but older soda bread 3-4 days old can still be enjoyed toasted or reheated in the oven.
Store soda bread wrapped in kitchen parchment or kitchen foil, within a bread bag, and place in a bread bin or similar.
Alternatively go the traditional route and wrap in a clean tea towel and keep in a bread bin or somewhere cool and dark.
Freeze soda bread, well wrapped, for 4-6 months. Add small piece of kitchen paper between individual slices for easy removal of a few slices at a time.
Soda bread is best enjoyed soon after baking, but older slices are amazing toasted or reheat in a warm oven for a few minutes to refresh.
Toasted soda bread with baked beans served over and a little nutritional yeast flakes or grated vegan cheese, makes for a hearty lunch or lighter dinner.
Enjoy a wedge of soda bread with your favourite soup or stew, or as an accompaniment to a salad bowl.
Soda bread can be either sliced into portions or go rustic and pull apart wedges!