Recipe (Revisited): Irish Soda Bread

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Back when I started this blog and it was called “Baboo Bakery,” my very first post was  of my mom’s grandma’s Irish Soda Bread recipe. This recipe has been a big part of my life, its one of the oldest things I know, and of course its become a really special, comforting thing to me. That’s why it was odd coming around to this time of year, and realizing as a vegan, I wouldn’t be reaching for that same recipe anymore.

I was determined, anyway, to try and veganize this exact recipe. Exact, with every item being swapped with a replacement that would hopefully be faithful to the original. I’m unsure if this is as good as it gets, but for my first attempt I think it’s fantastic, and tastes just as good. It’s a bit fluffier, and lighter in texture, but its delicious, especially warm with some butter & jam.

So I hope you enjoy this, an old favorite recipe of mine!

Irish Soda Bread

Ingredients:

3 cups flour

1 teaspoon baking soda

3 teaspoons baking powder

1/2 cup sugar

1 /2 raisins

1 quarter pound stick of vegan margarine (Earth Balance)

1 cup buttermilk*

2 (flax) eggs**

*For buttermilk, simply add 1 tablespoon of apple cider vinegar to 1 cup of soymilk, or your choice of non-dairy milk

**To make one flax egg, add 3 tablespoons of  water to 1 tablespoon water and stir. Let the mixture sit for 3 minutes or more, until its thickened. To get this right for the recipe, I did this in two separate bowls to make two flax eggs.

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Directions:

Preheat your oven to 275 degrees. In a large springform pan, place two pieces of parchment paper for lining.

Prepare the vegan buttermilk and the two flax eggs. While the ingredients sit together, in a large bowl, combine the flour, sugar, baking soda, baking powder, and raisins. Melt the stick of butter and add it to the mix, then add the buttermilk and flax eggs. Stir the dough, which will become very tough. You may want to use your hands to combine more fully.

Take the mix and place it in the parchment paper in the springform pan. Place in the oven and bake for 50 minutes to an hour.

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Once the bread is done, you can eat right away, especially if you want some warmed butter on top. It’s also especially amazing with some marmalade, or my favorite, raspberry jam.

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I’d love to try and tweak the recipe more in the future, possibly step by step, until its just right. But for now, this is a great option, and it makes me happy to know I can still share this recipe.

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