Vegan Irish Soda Bread
User Reviews
5
Vegan Irish Soda Bread
Description
Vegan Irish Soda Bread uses a combination of all-purpose flour, baking soda, baking powder, sugar, and salt mixed with vegan butter and a wet mixture of soy milk, applesauce, and apple cider vinegar. The vinegar and soy milk mixture thickens to mimic buttermilk's tenderizing effect while aiding leavening with the baking soda. Supplemented by applesauce for moisture and sweetness, the dough is slightly sticky and roughly kneaded to avoid overworking gluten, preserving a tender crumb. Scoring the top helps the loaf bake evenly.
The bread bakes at 375°F until a golden crust forms, resulting in a firm exterior and a soft, moist interior. Its light sweetness and subtle tang make it versatile for breakfast or as a bread side alongside soups or stews. After baking, letting the bread cool fully prevents a gummy texture inside when sliced.
Scoring the loaf before baking ensures heat reaches the center evenly, and it’s important not to over-knead to maintain the ideal texture. Testing baking soda with vinegar ensures it is active to achieve proper rise. This bread is ideal for those seeking a vegan bread option with traditional Irish soda bread characteristics.
Ingredients
- 1 cup soy milk plain
- 1 tablespoon apple cider vinegar
- 4 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking soda
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegan butter room temperature
- ½ cup applesauce plain
- ¼ cup soy milk plain
- 1 teaspoon apple cider vinegar
- ¼ cup vegan butter melted
Instructions
- Preheat the oven to 375 degrees F. and line a large baking sheet with a silicone mat or parchment paper. Set aside.
- In a cup, mix together the soy milk and apple cider vinegar. Whisk until it thickens. Set aside for 5 minutes.
- In a large mixing bowl, mix the flour, sugar, baking soda, baking powder, and salt.
- Add the vegan butter and using a pastry cutter or a fork, work the vegan butter into the flour until a sandy texture is achieved.
- Add the applesauce to the cup with the vegan milk and apple cider vinegar mixture. Mix well and add it to the bowl with the flour mixture. Using a spatula, mix well. The dough will be sticky and somewhat broken apart.
- Lightly flour a clean surface and place the dough on it. Knead the dough until all the small particles are incorporated into the dough. Do not over knead. Form a ball by shaping it with your hands and gently lifting and dropping the dough on the counter. It will be sticky so it could be a bit messy. Just work quickly so the vegan butter does not melt with the heat of your hands. Place the dough ball on the baking sheet. And set aside.
- Mix the ¼ cup of soymilk and 1 teaspoon of apple cider vinegar. Mix well until it thickens. Set aside for 5 minutes. Put the ¼ cup of vegan butter in a microwave safe bowl and microwave for 35 seconds or until melted, but not boiling or overheated.
- Add the vegan butter to the soy milk apple cider vinegar mixture. Mix well and set aside.
- Brush the soy milk and vegan butter mixture on top of the dough.
- Using a very sharp knife or a pasty razor. Slice an X on top of the dough ball.
- Brush more of the sory milk and vegan butter mixture all around the dough.
- Place in the middle rack of the oven and bake for 30 minutes.
- Remove the bread from the oven and generously brush the remaining plant milk and vegan butter mixture on the bread.
- Put the baking sheet back in the oven and bake for 10 minutes.
- Remove from the oven and immediately remove the bread from the baking sheet and transfer the bread to a cooling rack. Allow it to cool for 30 minutes before slicing.
- Enjoy it warm and fresh or allow it to cool completely.
Notes
- Test baking soda activity by mixing a little with vinegar or lemon juice; it should fizz immediately.
- Avoid over-kneading the dough as a shaggy, rustic texture is normal and keeps the bread tender.
- Score the top about ½ to 1 inch deep before baking to help heat penetrate evenly.
- Allow the bread to cool completely before slicing to prevent a dense, mushy interior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 3243 kcal
% Daily Value*
| Calories | 3243kcal | 162% |
| Carbohydrates | 446g | 149% |
| Protein | 61g | 122% |
| Fat | 133g | 205% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 41g | 241% |
| Monounsaturated Fat | 58g | 290% |
| Trans Fat | 16g | 800% |
| Sodium | 5843mg | 243% |
| Potassium | 1094mg | 23% |
| Fiber | 16g | 64% |
| Sugar | 56g | 112% |
| Vitamin A | 3352IU | 67% |
| Vitamin C | 22mg | 24% |
| Calcium | 1204mg | 120% |
| Iron | 26mg | 144% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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