Vegan Irish Soda Bread

Vegan Irish Soda Bread

Prep Time: 20 mins 
Cook Time: 40 mins 
Total Time:  1 hour 

Ingredients: 

• 1 ⅓ cups plus 1 Tablespoon soy milk (11.5 fl. oz/340ml)
• 2 Tablespoons lemon juice
• 2 ½ cups wholemeal flour (300g), plus extra for sprinkling
• 1 ⅔ cups stoneground white flour (200g)
• 1 cup oat bran (100g)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup olive oil (60ml)

Method:

Preheat the oven
Preheat your oven to 210°C (410°F).

Make the buttermilk
In a small bowl or jug, mix the soy milk with the lemon juice. Set aside at room temperature to curdle while you prepare the dry ingredients.

Mix dry ingredients
In a large mixing bowl, combine the flours, oat bran, baking soda, and salt. Stir well to evenly distribute everything.

Add the oil
Make a well in the centre and pour in the olive oil. Mix with a spoon, then use your fingertips to rub the oil into the flour until the mixture resembles coarse breadcrumbs.

Form the dough 
Make another well and add the curdled milk. Stir gently with a spoon until just combined. The dough will be soft and sticky—do not overmix.

Shape the loaf
Turn the dough out onto a lined baking tray. Lightly dust with wholemeal flour, shape into a rough round, and gently flatten to about 2–3 inches thick. Using a sharp, damp knife, cut a deep cross on top.

Bake
Bake for 35 minutes. Remove from the oven and tap the bottom of the loaf—if it sounds hollow, it’s ready. If not, return to the oven and bake in 5-minute intervals until done.

Cool and serve
Transfer the bread to a wire rack. Cover loosely with a slightly damp clean tea towel and allow to cool completely before slicing. Cut into quarters, then slice each quarter thickly.