Go Back
+ servings
Vegan Irish Soda Bread
Print

Vegan Irish Soda Bread

If you enjoy crispy, artisanal bread, then make this Vegan Irish Soda Bread, with raisins and hints of orange. A perfect St. Patty's Day bread.
Course Bread
Cuisine European
Diet Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 40 minutes
Servings 10
Calories 285kcal

Ingredients

  • 1 ¾ cups plant-based milk
  • 1 tablespoon apple cider vinegar
  • 3 cups whole wheat flour
  • 1 ½ cups all-purpose flour
  • 1 tablespoon coconut sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons vegan butter, cold and cut into cubes
  • 1 cup raisins
  • 1 teaspoon orange zest
  • 1 tablespoon ground flax seed
  • 1 tablespoon cornstarch

Instructions

  • Heat your oven to 400°F/200°C. Line a baking pan with parchment paper. Set aside.
  • In a small bowl, combine the milk and apple cider vinegar. Stir to combine. Set aside.
  • In a food processor bowl, combine whole wheat flour and 1 cup of all-purpose flour, sugar, salt, and baking soda. Pulse a few seconds to combine.
  • Chop the vegan butter into cubes and add to the flour. Pulse until it resembles a coarse meal, about 10 or so seconds. Add the raisins, orange zest, flaxseed meal, and cornstarch. Pulse to combine. Pour this into a mixing bowl and create a well in the middle.
  • Pour the soy buttermilk mixture vegan milk into the center of the bowl and stir from the center outward, incorporating the flour as you go.
  • Knead the dough in the bowl, only to incorporate additional flour until you have worked it all in and a dough ball forms. Don't knead too much.
  • Place the dough ball on your prepared pan. Make sure some raisins are popping through the top. If not grab some from the bottom and push them into the sides and top, for a more rustic finished loaf. Use a knife to cut an X into the top.
  • Bake 40 to 45 minutes. When you tap the top of the loaf, it should have a hollow sound. That lets you know it's done.
  • When done, remove from the oven and allow to cool slightly before serving warm.

Notes

* I used 3 cups whole wheat flour and the rest all-purpose flour.
** I could not find currants so I used a combination of regular and yellow raisins.
*** If the top crust starts to get too dark, create a "tent" using aluminum foil to protect the top

Nutrition

Calories: 285kcal | Carbohydrates: 53g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 276mg | Fiber: 5g | Sugar: 1g | Vitamin C: 1.1mg | Calcium: 21mg | Iron: 2.6mg