Best Ever Vegan Soda Bread
Serves: 1 Large Loaf
Time: 45 minutes
I’ve tried so many vegan soda breads over the past couple of months, and while all have been amazing – this recipe here is my favourite. The recipe inspiration comes from Dr. Alan Desmond’s ‘Plant Based Revolution’ cookbook. It’s the perfect 100% wholemeal vegan bread, and I love experimenting with the seeds I add to it. The best part is it’s so quick to make and can be all made in around 45 minutes total!
Ingredients:
1 tablespoon of milled flaxseed
2 tablespoons of water
600g of plain wholemeal flour
2 teaspoons of bicarbonate of soda
½ teaspoon of salt
400ml of plant-based milk (I usually use oat milk for this recipe)
1 tablespoon of maple syrup
1 tablespoon of apple cider vinegar or lemon juice
As many pumpkin/sunflower/hemp seeds as you want in the bread
Cooking Steps:
Pre-heat the oven to 200C.
Mix the flaxseed and water in a bowl and set aside for around 10 minutes to thicken up.
Add the flour, bicarbonate of soda, and salt to a large mixing bowl. Add the seeds if using and mix it all together with a spoon.
Add half of the milk and continue to combine it together. Next, add your thickened flaxseeds. Then add your maple syrup and apple cider vinegar or lemon juice.
Finally, add the remainder of the milk and combine it all together. Don’t overmix it or it will affect the rise of the bread. I find it easier at this point to use my hands to gently bring the mix all together.
Shape it into a round loaf and place it on a non-stick baking tray, or baking tray lined with parchment paper, and add a good sprinkling of the wholemeal flour. Using a knife, cut a deep cross on the bread to ensure it cooks evenly throughout. Sprinkle the loaf with some more flour or gluten-free oats if you have some to hand (optional).
Bake in the oven for 25-30 minutes, and leave it to cool fully before slicing it.