A super simple and delicious eggs and bread scramble with vegetables, spices and optionally cheese…
Super Easy Vegan Irish Soda Bread
Making bread is a dream for most of us – And fearing failure all of us do not attempt making bread. But making bread that is really easy, you don’t have to wait longer except for the baking time is a boon we must all appreciate and Boon it is, an easy recipe of a good Irish Soda Bread.
No yeast in the stores and markets, Sourdough starter doesn’t work[Planning to kill it because it is not working, it is time consuming and I suck at manual kneading and folding!!] While I work on the sourdough techniques, maybe later I wanted to share my always go to the easy recipe of IRISH SODA BREAD.
The recipe is adopted from Gemma Stafford’s post – Love her recipes always. Particularly liked her cross and the holes to release fairies to not to curse the bread! Must be true, my bread has always come out perfect. My version is vegan though. Dairy free, no eggs and super simple.
A 10 minute preparation Easy Vegan Irish Soda Bread Recipe made with a subtle coconut flavor.
What do you need to note about the ingredients?
The flour used is a combination of wheat flour and all purpose flour – in equal portion. My wheat flour is store bought – the best available in the current market – Aashirvaad and since I couldn’t get milled flour with the COVID-19 quarantine and limited pantry. Gluten free should be okay, but we already are making it vegan I’m not doing that. So let me know if it works in the comments.
I did not use butter, used cold coconut oil and in place of buttermilk, I used coconut milk and vinegar. I can assure you, the end result is no lesser than the original and is just as crusty and perfect. But the recipe is so forgiving and you can change the ingredients as suitable as it will be for you – so feel free to swap for what is available in your pantry.
Most important of all the ingredients, is a Teaspoon of BAKING SODA. Make sure yours is not expired or old that should give you best results.
Notes to remember when you make the bread
No overworking the dough. On mixing the ingredients, the dough should be some what shaggy, not dry but not sticky wet either. As soon the ingredients come together, put them on a floured working surface and shape it with no hard movement kneading.
You might not need all the buttermilk, use 3/4 of the quantity all at once and mix it. Only if you need more liquid to bring together the dough, add little by little. Always,there will be some buttermilk left which you can use to brush the bread before baking.
And sprinkle some rolled oats after your brush the bread with the leftover buttermilk – gives a nice crunch and makes the bread look wholesome. You can sesame seeds, flax seeds etc.,
Check out the recipe below –
Super Easy Vegan Irish Soda Bread
- 1 1/4 Cups Wheat Flour
- 1 1/4 Cups All purpose Flour Replace with Gluten-Free mix if using.
- 1 tsp Baking Soda
- 1 tsp Salt
- 3 tbsp Cold Coconut oil Do not use melted coconut oil
- 350 ml Coconut Buttermilk Made from adding a tsp of vinegar to coconut milk. Use regular buttermilk if you like.
- 1 tbsp Rolled Oats
- In a large mixing bowl, add the flours, baking soda and salt. Mix well.
- Add the cold coconut oil into the bowl and using your fingers rub the flour and the oil until you get a crumb like texture.
- Make a well in the bowl, and add 3/4 of the buttermilk all at once and mix into the flour slowly. Do not overwork, slowly ensure all the flour is wet and you get a shaggy dough.
- Use a little more buttermilk, if the dough is too dry.
- Dump the dough on a floured working board, slowly bring it together without over kneading shape it into a ball and flatted it slightly with your hand.
- In a floured baking pan, carefully place the shaped dough.
- Score a cross and make 4 holes on all the corners.
- Brush the top with the leftover buttermilk and sprinkle some rolled oats on the surface.
- Bake in a preheated oven of 220 degrees Celsius for 20 minutes. Reduce the temperature to 200 degrees Celsius and bake for another 30 minutes. DO NOT OPEN THE OVEN DOOR in between!!
- Once baked, cool on a rack and slice. Serve with butter and Jam.