Vegan Irish Soda Bread

So, somehow we’re already a quarter of the way through 2016. I’m not really sure how it happened? 

But what does that mean, it means that St. Patrick’s Day is here. I’ve never been a huge fan of the holiday, celebrating was never a big deal for me. But I always knew that was the day, the day you wore a green shirt and got a free ice cream cone at Stewart’s and the day where suddenly everything in the store needed to be a sickeningly bright green. 

It’s also the day where eating slice after slice of Irish soda bread is 100% OK. And I’m all about that. 

Because the original tends to be loaded with butter, margarine and milk, I have a lighter vegan version, made with heartier whole wheat flours. 

So, this St. Patrick’s day, protect yourself from the abundance of green food dye and make a cozy loaf, filled with fresh orange and sweet raisins. This loaf is best served only slightly cooled, sliced with a spread of fresh berry jam or butter. 

Vegan Irish Soda Bread (adapted from here)

Makes one loaf

0.75 cup + 2 tablespoons unsweetened non-dairy milk

1 teaspoon apple cider vinegar

1 tablespoon flax seeds, ground

1.5 tablespoons water

1 cup all purpose flour

1 cup whole wheat flour

1.5 tablespoons sugar

0.5 teaspoon baking soda

0.75 teaspoon salt

2 tablespoons cold Earth Balance (or butter, if not vegan)

0.75 teaspoon orange zest

0.5 cup raisins (or dried currants)

  1. Preheat oven to 375 degrees. 
  2. In a small bowl, combine milk and apple cider vinegar. Set aside. 
  3. In another small bowl, whisk together flax meal and water with a fork. Set aside. 
  4. In a large mixing bowl, whisk flours, sugar, soda and salt. Cut in Earth balance, or butter, with your fingers.
  5. Whisk together milk and flax mixtures. Stir in orange zest and add to the flour. Stir until completely incorporated. 
  6. Toss raisins, or currants, with a small bit of flour and then add to the dough. The mixture will be very wet. 
  7. Transfer the dough to a well-floured counter and lightly knead into a round loaf. 
  8. Move to a baking sheet lined with parchment paper and score the top with an “x”. 
  9. Bake for 35-40 minutes, until well browned and sounds hollow when tapped. Let cool for 20 minutes before cutting (you can do it).