I love Irish Soda Bread and would serve it all year round!
But somehow we only think about it around Saint Patrick’s Day.
I found this recipe on the internet many years ago.
I tweaked it slightly way back then and then veganized it 5 years ago!
I would never make another recipe, this one is so good and so easy!
Traditional Irish soda bread can have a tendency to be dry to the point you can barely swallow it, but this recipe is not that way!!
With just a handful of ingredients that you probably have in your pantry right now, you will be eating Irish Soda Bread in less than an hour.
Okay let it cool first, so maybe an hour and a half!
Leave out the raisins and caraway if you don’t like either and you will still have a great tasting, quick & easy bread in less than 2 hours!
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.
- 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)
- Add the apple cider vinegar to the soy milk and let stand to thicken about 5 -10 minutes.
- In a large mixing bowl combine all the sifted dry ingredients and the raisins and caraway seeds.
- Add the coconut oil and the soured soy milk and work this dough to a very soft, sticky mass.
- Turn out onto a lightly floured work surface and knead it gently into a disc (or 2 if you are making the smaller loaves).
- 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.
- Dust with a little more flour, and bake immediately in preheated 350° F oven
- 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
- Cool completely before slicing
have you ever tried this in a loaf pan or think it would work?
yes it would work
Thanks for all the great recipes. A friend bought me your cookbook and everything I made has been great! My family didn’t even notice my husband’s birthday cake was vegan:). Just wondering if you could suggest a replacement for the soy milk you have in several of your recipes? Cashew, coconut or almond milk?
hi Thank you!! Yes any plant milk you prefer
Hello dear, just wondering what happened to your old blog, can’t find your non vegan recipes
my non vegan blog is shut down
I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly)
So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite.
I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan;
so for me they are of no use. They were all housed in the database and that has shut down.
Here is a video explanation I recently uploaded in response to the many emails I have been getting https://youtu.be/ghHVqNZuNaA
Thanks for your support and encouragement though the ages!
~Gretchen
So sorry and sad to hear that you are the best , I purchased your E book few years ago but didn’t save the videos, went to the link it didn’t work , is there a way i can pay and purchase it again please
Can this be made with rice or oat flour?
Not specifically JUST those flours, as there would be no gluten to hold it all together. I am not a GF baker, but I do know you have to use at least a GF Blend that is a 1:1 ratio for subbing All Purpose flour, or if you are an avid GF baker, you can make a blend using the gums that help to bind in place of the gluten you are losing by switching to a GF flour.