Irish Soda Bread Without Buttermilk

Don't worry, ads are not going to appear on your printed document!

4.50 from 4 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This easy Irish Soda Bread Without Buttermilk is a vegan Irish Soda Bread recipe with a heavy, dense, but soft crumb and crispy thick golden crust.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/irish-soda-bread-without-buttermilk/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: slices

Calories: 91.7kcal

Author: Carine Claudepierre

Ingredients

3 ¾ cups All-Purpose Flour or spelt flour
1 teaspoon Baking Soda
1 teaspoon Salt optional, can be made salt free
1 ½ cup Full-Fat Dairy-Free Milk of Choice we used soy milk
2 tablespoons Lemon Juice

Extra to work the dough

¼ -1/3 cup All-Purpose Flour

US Customary - Metric

Instructions

Preheat oven to 430°F (220°C). Line a baking tray with a lightly greased piece of parchment paper. Set aside.
In a medium-size mixing bowl, whisk soy milk with lemon juice. Set aside for 10 minutes until it thickens to a buttermilk-like consistency.
In another large mixing bowl, whisk together flour, baking soda, and salt.
Gradually add the milk mixture and stir the dough with a spatula at first until dough is shaggy but not too wet or dry - it means no dry spots of flour it should be a cohesive ball but not smooth - you may need to add the extra 1/4 cup flour to achieve this texture.
Place the dough onto a lightly floured surface and fold it on itself - maximum 8 times - don't overdo it! The ball should be very rustic and look raggedy, not smooth.
Transfer the dough ball onto the prepared baking tray and flatten the dough into a thin disc of a maximum of 3 cm (1.5 inches) in height. This is extremely important, or the bread won't rise at all.
Cut a deep cross (1 cm deep, 0.4 inches) on top of the bread and sprinkle/pat some extra white flour on top of the bread.
Bake at 430°F (220°C), middle rack, for 20-30 minutes or until the outside is crusty.
Transfer to a cooling rack for 1 hour before slicing.
Store the bread at room temperature for up to 3-4 days, wrapped into a clean towel to keep its moisture.
Can be eaten plain or toasted with jam or mashed avocado. Or it can be served as a quick side to soup and salads.

Equipment

Notes

Plant-based milk: This recipe reaches the best bread texture using regular soy milk rather than low fat or any other plant-based milk.

White whole-wheat flour: you must use fine white whole-wheat flour, not coarse whole-wheat flour. Coarse whole-wheat won't absorb the liquid enough, and the bread dough will be very sticky, and you will have to add a lot more white flour to achieve the same result.

Seeds and nuts: you can add up to 1/2 cup of seeds or chopped nuts in the bread dough like sunflower seeds, pumpkin seeds, linseeds, sesame seeds, chopped walnuts, pistachios, or almonds.

Sweetbread: you can also add up to 1/3 cup of dried fruits like apricots, cranberries, raisins, or dates to this bread.

Nutrition