Vegan Irish Soda Bread
This vegan Irish soda bread creates a deliciously crusty loaf that’s slightly sweet and tastes rich with a dense-yet-soft texture. It’s great served with vegan butter and jams or preserves.
Servings 12 Servings
Calories 240kcal
Equipment
- Measuring cups (or kitchen scale)
- Measuring spoons
Ingredients
- 4 ½ cups all purpose flour (610 grams)*
- 2 tablespoons granulated sugar (30 grams)
- 1 teaspoon salt (6 grams)
- 1 teaspoon baking soda (5 grams)
- ¼ cup cold vegan butter (60 grams)**
- 1 ½ tablespoons white vinegar (22.5 milliliters)
- 1 ¾ cups soy milk (less 1 ½ tablespoons to create a total liquid volume of 1 ¾ cups ; 390 milliliters/ 380 grams)
Instructions
Step 1: Prepare Buttermilk
- Preheat your oven to 400 °F.
- Add vinegar to a liquid measuring cup that can hold at least 2 cups of liquid.1 ½ tablespoons white vinegar
- Pour soy milk into the vinegar, until you reach a total volume of 1 ¾ cups. Read the volume at eye level.1 ¾ cups soy milk
- Whisk the vinegar and milk, then set aside.
Step 2: Whisk Dry Ingredients
- Whisk flour, sugar, salt and baking soda together in a large mixing bowl.4 ½ cups all purpose flour, 2 tablespoons granulated sugar, 1 teaspoon salt, 1 teaspoon baking soda
Step 3: Cut in Butter
- Add cold vegan butter to your flour mixture in small pieces and cut it throughout the flour (with a pastry cutter or fork).¼ cup cold vegan butter
- Aim for small butter pieces evenly distributed throughout the flour.
Step 4: Form Dough and Bake
- Next, pour your prepared buttermilk into the buttery flour and stir until dough forms.
- Gently knead the dough a few times to incorporate all the flour. The dough will be sticky, so try to not knead too much.
- Transfer the dough to a baking tray (I line mine with a silicone baking mat). You can also use a well-seasoned cast iron pan or greased 10-to-12-inch Dutch oven.
- Shape the dough into a ball, trying to keep as much height in the loaf as possible.
- Score an X shape into the top of your dough with a sharp knife.
- Bake for 45-50 minutes. When done baking, the loaf should be golden brown and crusty all over.
- Remove from your oven and let sit 10 min, then transfer to a cooling rack to slice and serve.
Notes
*If measuring flour with cups, gently scoop into your measuring cup and level using a flat edge (ex. back of a knife).
**Must use a vegan butter substitute, not margarine. Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
**Must use a vegan butter substitute, not margarine. Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition
Serving: 1Serving (1/12 of recipe) | Calories: 240kcal | Carbohydrates: 42g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 363mg | Potassium: 95mg | Fiber: 2g | Sugar: 3g | Vitamin A: 62IU | Calcium: 47mg | Iron: 3mg