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Vegan Irish soda bread - new recipe
I added pine nuts for extra cheap protein and flavour. But you can also add walnut pieces (just crush them in your hands and add to the dough).
This bread also lasts for quite a while. Wrap it in a tea towel and it will stay fresh for a week (I keep it in a bread box as well on top of that).
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I don't know why but when my bread came out of the oven I just wanted to top it with some vegan butter and apricot jam! Maybe because the colours looked so vibrant. In any case it was delicious!
You can also top this vegan Irish soda bread with savoury toppings like hummus, baba ganoush, tahini spread, etc. Check out my dips sauces and cheese section on my blog for more inspiration.
This bread is also light and fluffy. Sometimes Irish soda bread can be a bit bland. But I did a lot of tests to give it flavour. I think in the end it was all about adding a little bit of oil that made all the difference. If you don't want to add oil then simple replace it with the equivalent of plant-based milk. It won't taste quite as nice but it will still work very well.
Compared to previous versions this Irish soda bread lasts much longer. I think mine lasted 1 week wrapped in a tea towel inside a bread box. But always check yourself.
Make it on a Sunday for brunch and you won't regret it. If you get impatient you can try to only let it rest for half an hour after you take it out of the oven, instead of 1 hour (see recipe below). Enjoy!
- 400ml plant-based milk
- 50ml sunflower oil
- 2 tbsp apple cider vinegar
- 600g plain flour
- 100g pine nuts
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 3/4 tsp salt
Preheat your oven to 180C (360F).
Mix together all wet ingredients in a bowl. The liquid will curdle, but thats normal.
Then mix together all dry ingredients in a large bowl. I had to used white flour because of people panic-buying and the only one left was plain white flour, but you can also use wholemeal flour (don't use self-raising flour though, it may rise like a cake). Make sure there are no lumps and it's thoroughly mixed.
Then combined wet and dry ingredients in the large bowl until you get a dough. Only knead as much as needed because otherwise the gluten will react and you will end up with a very dense loaf. The less kneading the better, because it will keep the bread light and fluffy.
Place the dough on a baking tray lined with baking paper. Roughly form a bread shape. You don't need to smooth it because the rough bite will become nice and crispy. Bake for 40 minutes.
Then take out of the oven and cover with a kitchen towel. Let rest for 1 hour. If you don't let it rest the bread might be too crumbly, so I would recommend to wait a bit before you eat it.
Enjoy it with either sweet toppings like jam or savoury ones like hummus or baba ganoush.
And if you are looking for more delicious vegan sandwich toppings then check out my tahini spead here.
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