This is a lovely flavoursome soda bread, based on the American upgraded version of the much plainer traditional Irish soda bread.
American ‘Irish Soda Bread’ contains numerous rich ingredients that wouldn’t have been available to poorer Irish ancestors; including eggs, butter, sugar, dried fruit and spice.
This vegan version cuts out the eggs and uses curdled soya milk instead of buttermilk. Instead of butter, I use hard vegetable fat in baking, which is available cheaply in every supermarket.
- 1+1/2 US cups soya milk
- 2 tbsp lemon juice
- 4 US cups plain wholemeal flour
- 1/2 US cup raw cane dark brown sugar
- 1 tsp salt
- 2 tsp bicarbonate of soda
- 4 tbsp hard vegetable fat
- 1+1/2 tbsp caraway seeds
- 1+1/2 US cup dried fruit (eg: currants or raisins)
- Grease a baking sheet and pre-heat oven to 180C.
- Place soya milk in a jug. Add lemon juice and leave to curdle.
- In a large bowl, sift flour, bicarbonate of soda and salt together. Toss in the bran.
- Stir in the sugar and rub in the vegetable fat.
- Stir in caraway seeds and dried fruit.
- Make a well in the centre of the flour.
- Fold liquid into flour with a spatula, and gently form into a soft dough. It may be sticky so douse the surface of the dough with a bit of extra flour in order to handle it if needed.
- Shape dough into a round 2″ thick and place on greased baking sheet.
- Cut a cross into the dough.
- Bake in the middle of the oven for about 45 minutes or until golden brown.
- Serve still warm, sliced with vegetable spread and jam if liked.