Ingredients:
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups non-dairy milk (such as almond milk or soy milk)
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
Optional toppings: rolled oats, seeds (such as pumpkin or sunflower), or additional flour for dusting
Instructions:
Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
In a small bowl, combine the non-dairy milk and apple cider vinegar. Set aside for a few minutes to curdle and create a vegan “buttermilk.”
In a large mixing bowl, whisk together the flour, baking soda, and salt. Create a well in the center of the dry ingredients.
Pour the prepared vegan “buttermilk” and maple syrup into the well. Stir the wet and dry ingredients together until a sticky dough forms. If the dough feels too dry, you can add a splash of non-dairy milk.
Transfer the dough onto a lightly floured surface and knead it gently for a minute or two until it comes together. Avoid over-kneading, as it can make the bread tough.
Shape the dough into a round loaf and place it onto the prepared baking sheet. Use a sharp knife to make a deep cross-shaped cut on top of the loaf. This helps the bread bake evenly.
If desired, you can sprinkle some rolled oats, seeds, or dust the top with flour for added texture and appearance.
Bake the bread in the preheated oven for about 30-35 minutes or until the crust turns golden brown and a hollow sound is produced when you tap the bottom of the loaf.
Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
Enjoy your vegan Irish soda bread on its own, with vegan butter, or alongside a hearty bowl of soup or stew. It’s best eaten fresh, but you can store any leftovers in an airtight container for a day or two.
