Irish Soda Bread
 
Prep time
Bake time
Total time
 
I like to make 2 smaller loaves rather than 1 large loaf (mostly because they bake better that way)
If you go for the larger loaf, turn the oven down to 300°F for the last 20 minutes of baking to avoid over browning.
Serves: 2 Loaves
Ingredients
  • All Purpose Flour 500g (4 cups)
  • Salt 6g (1 teaspoon)
  • Baking Powder 5g (1 teaspoon)
  • Baking Soda 5g (1 teaspoon)
  • Caraway Seeds (optional) 8g (1 Tablespoon)
  • Light & Dark Raisins 82g (½ -¾cup total)
  • Soy Milk 475ml (2 cups)
  • Apple Cider Vinegar 2 Tablespoons
  • Coconut Oil any Vegetable Oil 2 Tablespoons (28g)
Instructions
  1. Add the apple cider vinegar to the soy milk and let stand to thicken about 5 -10 minutes.
  2. In a large mixing bowl combine all the sifted dry ingredients and the raisins and caraway seeds.
  3. Add the coconut oil and the soured soy milk and work this dough to a very soft, sticky mass.
  4. Turn out onto a lightly floured work surface and knead it gently into a disc (or 2 if you are making the smaller loaves).
  5. This loaf is what we call a "free form" bread. So you will place onto a sheet pan with parchment paper or a non stick sheet pan lightly floured and cut an X in the top of the dough round.
  6. Dust with a little more flour, and bake immediately in preheated 350° F oven
  7. Bake for 15 minutes at 350°F then turn the oven down to 325°F and bake for another 30 min to 40 minutes (depending on the size of your loaf or loaves smaller loaves take less time) or until it reaches 200°F on an instant read thermometer
  8. Cool completely before slicing
Notes
Store bread in an airtight container at room temperature for up to 1 week
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-irish-soda-bread/