Easy Vegan Soda Bread Baking
Ingredients
- 1 1/2 cups bottled coconut or oat milk
- 1.5 tbsp ACV
- 4 cups flour (I used 1 cup rye, 2 cups wholemeal spelt and 1 cup white spelt @claybrookewatermill)
- 1/2 tbsp coconut sugar
- 1 3/4 tsp salt
- 1 1/4 tsp bicarbonate soda
Optional additions
- chopped herbs (I love a mixture of rosemary and thyme)
- seeds to top
- chopped walnuts
- grated cheese (e.g., @artisanraw)
Preparation
Preheat your oven to 200C and line a large baking tray, then lightly sprinkle it with flour.
In a small bowl, whisk together the milk and vinegar to create a vegan buttermilk. Set aside and allow to stand for 15 minutes, or until curdled (there should be bubbles on top).
In the meantime, stir together the flour, coconut sugar, salt and bicarbonate of soda in a mixing bowl. Make a small well in the centre.
Once the vegan buttermilk is ready, pour it into the well, then stir together until combined.
The dough will be quite sticky, but shape it into a large disc (there’s no need to knead – in fact, the more you handle this dough, the tougher the bread will be! However, if it is too sticky to handle, add a touch more flour). Place on the prepared baking tray, then cut a large cross along the top of the bread.
Place in the oven to bake for 33-36 minutes, or until the bread is golden and the top is firm. Allow to cool or enjoy warm! Best eaten on the day of preparing.
