You’ll love this easy bread that comes together in under an hour.
Plus, because it’s rustic looking, don’t worry about it looking perfect
or risk over working the dough. Serve with your favourite Mother Raw
dips and enjoy!
In a medium sized bowl combine the soy milk and apple cider vinegar and set aside.
In a very large bowl, whisk together the flour, sugar, baking soda and salt.
Cut the cold butter into the dough and work through until the butter is about pea-sized, you can use your hands or a pastry cutter.
Pour in the buttermilk and use a spatula to fold together the dough until it is too stiff to stir (it will be very sticky).
Transfer the sticky dough onto a floured work surface and use floured hands to knead the dough into a ball. If the dough is too sticky, add more flour as needed.
Transfer the dough to a well seasoned cast iron skillet and use a sharp knife to score an “x” into the top. Transfer to the oven and bake for 45 minutes, until slightly golden brown on top. You can cover with foil after the first 30 minutes if it’s getting too browned.
Remove from the oven and let it sit in the cast iron for 10 minutes and then transfer to a wire rack to cool for another 10 minutes or so until slicing.
Cover and store at room temperature for up to two days, or refrigerate up to one week.
Vegan Irish Soda Bread with Caraway Seeds
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We recommend using a kitchen scale to measure
ingredients so the recipe is as accurate as possible.
No cast iron: use a baking sheet with
parchment paper or a greased dutch oven.
Scoring the bread: use a sharp knife and run
it under water first before scoring. Don’t skip this step as it helps the bread
bake through properly.