Irish Soda Bread is an easy, no-mess, no-knead, one-bowl bread that gains its volume and deliciously sour flavor by using baking powder, baking soda and "buttermilk" as baking agents. This vegan version of the yeast-free classic is great for weeknight meals as it requires little in preparation and just over an hour in the oven. If baking for someone on a gluten-free diet, use a combination of spelt flour and rice flour in place of the all-purpose flour, reducing the total amount by 1/4 cup.
Serves 8 to 10
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
- 1 T. and 1 t. apple cider vinegar
- 1 ¼ cup dairy-free soymilk
- 2½ cups all-purpose flour
- ½ cup toasted wheat germ
- ¾ t. baking soda
- 1 t. baking powder
- 1½ t. salt
- ¼ cup pumpkin seeds or sunflower seeds, or a combination of your choice
- 1 ½ T. olive oil
1. Preheat the oven to 350 F. Line a large baking sheet with parchment paper and set aside.
2. In a small bowl or measuring pitcher, combine the vinegar and soymilk, whisking until just combined and slightly thickened. Set aside for 5-10 minutes.
3. Meanwhile, in a medium-sized mixing bowl, combine the flour, wheat germ, baking soda, baking powder, salt and seeds, mixing until well combined.
4. Make a well in the center of the dry ingredients. Combine the soymilk mixture with the olive oil and pour this into the well. Using a wooden spoon or your hands, pull the flour from the sides of the bowl into the well, folding in the dry mixture with the wet until forming a soft dough.
5.Press the dough into the shape of a round, using the bowl as a guide, and place on the prepared baing sheet. With a sharp, dry knife, make an "x" in the top of the round that extends almost to the edges. Bake for about 1 hour and 15 minutes, or until golden brown.