No Buttermilk Soda Bread (Vegan & Dairy Free)
User Reviews
5
No Buttermilk Soda Bread (Vegan & Dairy Free)
Description
The No Buttermilk Soda Bread combines white flour, wholemeal flour, and oats with salt and baking soda as a leavening agent. Adding dairy-free milk mixed with apple cider vinegar (or lemon or white wine vinegar) creates a mild acidic reaction that helps the bread rise without yeast or traditional buttermilk. The dough is stirred until it comes together, shaped into a ball, and a deep cross is cut on top to aid in cooking through the center.
Baking at 220°C for about 30 minutes results in a rustic loaf with a lightly crisp exterior and a soft crumb. The oats sprinkled on top add texture and a subtle nutty note. This bread suits a variety of savory accompaniments and can be toasted the day after baking for additional crunch.
The recipe emphasizes using baking soda (bicarbonate of soda) rather than baking powder and a neutral-tasting non-dairy milk to avoid unwanted flavor notes, though coconut milk can be used if a coconut flavor is desired. The dough firmness may vary with flour absorbency, so liquid should be added gradually. The bread freezes well, making it convenient for storage.
Ingredients
- 200 g plain flour white
- 150 g wholemeal flour
- 50 g oats plus extra to scatter on top
- 1 teaspoon salt
- 1 teaspoon baking soda see note 1
- 200 ml dairy-free milk see note 2, neutral tasting
- 1 tablespoon apple cider vinegar (or lemon juice, or white wine vinegar – see note 3)
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Dust a baking tray (I actually use a pizza tray) with a little plain flour.
- Mix all the dry ingredients together thoroughly. Add the oat milk and vinegar, and stir to combine.
- Keep stirring until the ingredients come together as a dough, then squidge together to form a ball.
- Place the ball of dough on your baking tray and cut a deep cross in the centre. This is really important as it helps the centre of the bread to cook properly – so cut nice and deep, almost to the bottom.
- If you wish, you can dust the loaf with a little flour and a sprinkle of oats, then place the bread in your preheated oven for 30 minutes.
- Serve with soup or salad or anything else you fancy! (And don’t forget it makes great toast the next day…)
Notes
- Use baking soda (bicarbonate of soda), not baking powder, to ensure proper rise and texture.
- Choose mild-flavored dairy-free milk like oat or almond milk to keep the bread's flavor neutral.
- Adjust liquid slowly during mixing to achieve a soft but shapeable dough, adding more flour if too wet.
- Cut a deep cross on top before baking to help the center bake evenly.
- This bread can be frozen for later use without loss of quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Sodium | 446mg | 19% |
| Potassium | 88mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 80IU | 2% |
| Calcium | 74mg | 7% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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