I love Irish Soda Bread and would serve it all year round!
But somehow we only think about it around Saint Patrick’s Day.
Traditional Irish soda bread can have a tendency to be dry to the point you can barely swallow it
But this recipe is definitely not that!
With just a handful of ingredients that you probably already have
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 of those things
You will still have a great tasting, quick and easy Irish Soda bread
By making a mock buttermilk with soy milk and vinegar
This bread transforms into an authentic Irish Soda bread that I guarantee will have people in disbelief!
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