Updated: Nov 9, 2019
If you want to bake a vegan friendly wheaten loaf, the challenge is to avoid using buttermilk which is a core component of the traditional Irish soda bread recipe. The way to do that is to substitute combine the soya/almond milk with the apple cider vinegar. Allow it to froth up before using.
60g Vegan Dairy Free Margarine
500g Strong Wholemeal Bread Flour
45g Porridge Oats
1 Tablespoons Sugar
2 teaspoon Baking Powder
1 teaspoon Bicarbonate of Soda
2 teaspoon Salt
½ teaspoon black pepper
415ml Almond Milk or Soy
2 Tablespoons Apple Cider Vinegar
Preheat oven to 190C (Fan 170C), Gas Mark 5, 375 C.
Place the almond or soy milk and vinegar in a glass measuring cup and set the time for 5 minutes. You will see foaming and curdling.
Meanwhile, a small sauce pan, heat the margarine over medium heat until it becomes golden brown. Be careful not to scorch it.
In a bowl, add the flour, oats, sugar, baking powder, baking soda, salt and pepper. Combine. Then add the melted browned butter and the buttermilk mixture. Stir well together but don't over mix. It’s important you don’t over mix at this stage, as the bread will be more tender the less you handle it.
Turn the dough into a lightly greased circular cake tin - it will be a bit 'goeey' and won't hold it's shape particularly, but that's fine.
Now, using a very sharp knife, slice a deep "X" in the top of the loaf.
Bake until golden brown and a skewer comes out clean – which will take about 30-40 minutes. In my fan oven, it takes only 30 minutes, but baking time may vary depending on your oven.
Inspired by: The Veg Life