Description
This Moist Dairy Free Irish Soda Bread is a wonderfully soft and flavorful loaf, perfect for those seeking a dairy-free yet traditional Irish treat. Made with soy milk and vegan butter, it offers a tender crumb and a slightly sweet, tangy flavor enhanced with caraway seeds, orange zest, and plump raisins. Ideal for breakfast, tea time, or alongside hearty soups, this soda bread requires no yeast or rising time, making it a quick and simple bread to prepare at home.
Ingredients
Scale
Wet Ingredients
- 1 1/4 cups soy milk (Silk Unsweetened recommended)
- 1 1/2 tbsp apple cider vinegar (let sit for 5-10 minutes until it curdles)
- 1 1/2 tbsp vegan butter (Miyoko’s Creamery recommended)
Dry Ingredients
- 2 1/4 cups flour (King Arthur flour recommended)
- 3 tbsp sugar
- 1/2 tsp baking soda
- 3/4 tsp caraway seeds
- 1/2 tsp salt
- 1/2 tsp orange zest
- 1/4 cup raisins (soaked in warm water for 10 minutes)
- 1 1/2 tsp oats
Instructions
- Prepare the vegan buttermilk: Combine the soy milk with apple cider vinegar in a small bowl and allow it to sit for 5-10 minutes until it curdles slightly. This mixture acts as a dairy-free buttermilk substitute.
- Preheat the oven: Set the oven to 375°F (190°C) to prepare for baking the soda bread.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, caraway seeds, salt, and orange zest until evenly combined.
- Add raisins and oats: Drain the soaked raisins and add them along with the oats into the dry mixture. Stir gently to distribute.
- Incorporate wet ingredients: Pour the vegan buttermilk mixture and vegan butter into the dry ingredients. Mix thoroughly until just combined to avoid overworking the dough, which can cause a tough bread.
- Shape the dough: Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Shape it into a round loaf approximately 7 inches in diameter.
- Score the loaf: Place the shaped dough onto a parchment-lined baking sheet. Use a sharp knife to cut a deep cross (about 1/2 inch deep) on the top surface, which helps even cooking and is traditional for Irish soda bread.
- Bake the bread: Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean.
- Cool before serving: Remove the bread from the oven, transfer to a wire rack, and allow it to cool completely before slicing to ensure the crumb sets properly.
Notes
- Soaking the raisins in warm water makes them plumper and juicier in the bread.
- Do not overmix the dough to keep the texture light and moist.
- The vinegar and soy milk mixture acts as a vegan buttermilk, essential for the soda bread’s rise and texture.
- For a nuttier crust, you can increase the oats or lightly toast them before adding.
- Storage: Keep wrapped in plastic or in an airtight container at room temperature for up to 2 days or freeze sliced pieces for up to 1 month.
