Celebrate St. Patrick’s Day with this top-of-the-mornin’ easy vegan Irish soda bread recipe that is dairy free and egg free.
Ever taken your shedding dog(s) in the car with you?
Ya, NOT fun. Hair flying everywhere in the car. Dogs pacing back and forth with anxiety. Drool dripping out the window because they HAVE to put their snouts out the window.
Beagles are scent hounds. They have a GREAT sense of smell. So they ALWAYS have to have their snouts out the window. What can they really smell going 40 MPH? Is it the pollution? A dog that was on the sidewalk 20 minutes ago? The person smoking in the car in front of me? The cat in the house we just went by? Or is it because they love the wind in their face flapping their long, soft ears back as if they are the Red Baron?
I nearly had a heart attack, tho. my dog hit the electronic button for his window and down went the window and out he almost went! Luckily I still had his leash on and I hurried and grabbed it before he could jump out. Picture me driving at 40 MPH, reaching in the back seat at lightening speed, and yanking on the leash before I could pull over and get the situation under control. I nearly had a myocardial infarction! Whew. But all is good. The car isn’t good–hair EVERYWHERE even though I laid a sheet down in the back seat. I think I need to invest in one of those special seat restraints for dogs.
And one word of advice…do NOT put lip gloss on just prior to getting into the car with shedding Beagles. Not fun. Hair glued all over my lips. I looked like I was morphing into the Shaggy Dog or something.
So what does this have to do with this vegan Irish Soda Bread recipe? Absolutely nothing, other than our Beagles have reddish hair and so do the Irish. But I realize that’s stretching it a bit. I’ve wanted to try this vegan Irish Soda Bread recipe for a while. It took St. Patrick’s Day coming up to push me into it, but this quick bread can be enjoyed any time of the year. It was really quite easy to make and VERY delicious. It has a firm crust and soft center–just the way I love artisan-type breads.
This is the classic Irish-American version with caraway seeds and raisins in it, but the traditional soda bread did not include these items. Traditional white soda bread had just flour, baking soda, salt, buttermilk, and optional caraway seeds.
In the USA, Irish Soda Bread generally means a sweet white bread made with eggs, butter, raisins and caraway seeds; which many of the Irish consider a “corrupt” form of the bread. The “soda” in the name is derived from the ingredient added to the bread as a leavening agent instead of yeast. This recipe does have raisins and caraway seeds in it but the sugar and eggs most Americans add have been eliminated making it an Irish-American version. For a complete history on Irish Soda Bread, click here.
This vegan Irish soda bread is:
Crunchy on the outside
Soft on the inside
If you like this bread, you’ll definitely love this Amish White Bread recipe! The perfect sandwich bread:
- 1 1/2 cups unsweetened soy milk
- 1 1/2 tablespoons lemon juice
- 2 cups all-purpose white flour
- 1/2 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 tablespoons vegan butter
- 1 cup raisins
- 1 teaspoon caraway seeds (optional)
- Course salt, to garnish (optional)
- Preheat oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper or lightly greasing. Note: I like to lightly spray my baking sheet and then line with parchment paper as the oil allows the parchment to stick without curling up.
- In a small bowl, whisk together the milk and lemon juice and set aside for 5 minutes to curdle.
- Meanwhile, mix together the flour, sugar, baking soda, and salt. Using a pastry cutter, cut in the butter until the mixture resembles coarse meal.
- Using a spoon, create a well in the center of the flour mixture, pour in soy milk mixture, raising, and caraway seeds and stir until ingredients are well incorporated.
- The dough will be sticky. This is okay. Turn the dough out onto a lightly-floured surface and with hands dusted in flour, knead just until dough holds together (about 1 minute). Do not overwork the dough or the bread will turn out tough.
- Shape dough into a 7-inch-diameter by 2-inch-high round disc. Lightly dust the top of the loaf with flour. Score a 1-inch-deep "X" across the top of the bread with a sharp knife, extending almost to the edges. Sprinkle with coarse salt, if desired.
- Transfer dough to the prepared baking sheet and bake for 45-60 minutes; turning the bread halfway through the baking process. Bread will be done when a toothpick inserted in the center comes out clean.
- Turn the bread out onto a wire rack to cool completely before serving.
Recipe adapted from Hell Yeah It’s Vegan