I’m not even close to be Irish, but I’m generally hungry, so to celebrate these things I decided to bake up a quick loaf of vegan Irish Soda Bread this St. Patrick’s Day afternoon, using this simple and excellent recipe. This was my first time making Irish Soda Bread, and I was pleased to discover how easy it was! I mean, c’mon—a bread you barely have to knead and that doesn’t have to rise at all? Compared to the other breads I’ve made in the past, this one was a cinch. And very tasty in the end, too! Here are some photos of my bread-baking adventure. First, the loaf right after it came out of the oven…
Then here’s what it looked liked sliced in half…
And finally, what it looked like sliced into, well, slices…
- 1 cup unsweetened plain oat milk or other non-dairy milk + 1 tablespoons white vinegar*
- 1/2 cup dried currants
- 2 cups all-purpose flour (plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants)
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine-grain salt
- 1/4 cup 1/2 stick vegan butter (I use Earth Balance), cut into squares
- Get ready. Preheat oven to 375 degrees Fahrenheit. Line a medium baking sheet with a silicone mat or parchment paper. Make sure you have a surface – clean countertop or pastry board – to use when it’s time.
- Make buttermilk. Add the milk to a 2-cup liquid measuring cup or small bowl. Stir in 1 tablespoon vinegar. Set aside for at least 5 minutes.
- Prep currants. In a small bowl, toss the currants with the 1 teaspoon flour. Set aside.
- Stir together dry ingredients. Add flour, sugar, baking soda, and salt to a large bowl. Mix together until combined.
- Cut in the butter. Using a pastry blender or two butter knives, cut the butter into the dry ingredients until crumbly. I like to use my hands to really get I there and incorporate the butter.
- Add wet ingredients. Add the buttermilk and currants and stir with a spatula or wooden spoon until combined. The dough will be wet and sticky.
- Finish prepping the dough. Sprinkle 1/4 cup flour on your surface and turn the dough out onto the surface. Sprinkle a little more flour on top of the dough. Fold the dough onto itself, adding more flour as needed, just until the dough is no longer super sticky (a little sticky is okay). Knead about 5 times then fold the corners underneath to form a ball. Set the dough on your baking sheet and, using a sharp knife, cut a large “X” into the top.
- Bake. Place in your pre-heated oven and bake for 35-45 minutes, until golden brown and a toothpick inserted into the middle comes out clean.
- Cool. Remove from oven and place the loaf on a rack to cool.
- Eat. Slice, slather with vegan butter, and enjoy! Makes excellent toast, too. Keeps at room temp for a good 3-4 days (keep wrapped with plastic wrap or beeswax cloth).