How many loaves of bread have you baked since we’ve been in lockdown?
Honestly, I have already lost count of the number of loaves I’ve baked! Although, the same also goes for cookies and brownies. It seems that, like many of you, I turn to baking in times of stress or anxiety.
Anyway, since so few of us can get hold of yeast right now (I have two packets of yeast squirreled away in my cupboard, ready for a rainy day!) I thought I’d share with you the recipe for this incredibly simple, yeast-free Vegan Soda Bread.
Made using a recipe for vegan buttermilk and a combination of rye and wholemeal spelt flours, this bread is about as wholesome as you can possibly get!
It is also oil-free, made without the need for kneading and uses minimal ingredients. All in all, it is the perfect vegan bread for baking when your store cupboard is looking a little bare…
Happy bread making!
Simple Vegan Soda Bread
- Creates 1 large bread –
- 1 1/2 cups bottled coconut or oat milk
- 1.5 tbsp apple cider vinegar
- 4 cups flour (I used 1 cup rye, 2 cups wholemeal spelt and 1 cup white spelt)
- 1/2 tbsp coconut sugar
- 1 3/4 tsp salt
- 1 1/4 tsp bicarbonate soda
- Optional add-ins: chopped herbs (I love a mixture of rosemary and thyme), seeds to top, chopped walnuts
- Preheat your oven to 200C and line a large baking tray, then lightly sprinkle it with flour.
- In a small bowl, whisk together the milk and vinegar to create a vegan buttermilk. Set aside and allow to stand for 15 minutes, or until curdled (there should be bubbles on top).
- In the meantime, stir together the flour, coconut sugar, salt and bicarbonate of soda in a mixing bowl. Make a small well in the centre.
- Once the vegan buttermilk is ready, pour it into the well, then stir together until combined.
- The dough will be quite sticky, but shape it into a large disc (there’s no need to knead – in fact, the more you handle this dough, the tougher the bread will be! However, if it is too sticky to handle, add a touch more flour. On the flip side, if it is a little too dry – I have found it can vary according to the flour you use – add a tiny splash more milk, 1 tbsp at a time, until just right). Place on the prepared baking tray, then cut a large cross along the top of the bread.
- Place in the oven to bake for 34-36 minutes, or until the bread is golden and the top is firm. Allow to cool or enjoy warm! Best eaten on the day of preparing.