Traditional Irish Soda Bread
An easy Irish soda bread for St. Patrick's Day that doesn't require any yeast or kneading. It's fluffy, warm, crusty, and so delicious!
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Ingredients
- 4 cups all-purpose flour (plus more for hands and surface)
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 1 3/4 cup vegan buttermilk (Mix 1 3/4 cup unsweetened almond milk with 2 Tbsps of apple cider vinegar, set aside for 10 minutes)
Instructions
- Preheat oven to 425 degrees F. If using a dutch oven, place it inside the oven to heat up while it is preheating.
- Make homemade buttermilk by combining the almond milk and apple cider vinegar. Set aside for 10 minutes to curdle.
- In a large bowl, combine the flour, baking soda, and salt with a spatula. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball.
- Turn dough onto a floured piece of parchment paper and knead gently a few times. Form the dough into a ball (resembling like a large disk).
- Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Place dough on your cast iron skillet with the parchment underneath. If using a dutch oven, place dough (with parchment paper underneath) in the hot dutch oven and cover with the lid. Or place on a cookie sheet or pizza stone.
- Bake for 35-40 minutes if using a cast iron skillet. If using a dutch oven, bake for 25-30 minutes, covered, then remove the lid and bake uncovered for about 10 minutes more or until the crust is dark golden brown.
- Let it cool for about 15 minutes before cutting into it. Enjoy warm with soup, jam, butter, etc.
- Store in an airtight container or ziplock bag for 2-3 days on the counter or a week in the refrigerator… if it even lasts that long!
Servings: 1 loaf