Allergy Mums / Support for families with allergies

publication date: Sep 23, 2015

Vegan Soda Bread

Vegan Raisin and Cranberry Soda Bread

 

I’ve been playing around with soda bread for a while now. I found getting a buttermilk substitute right a bit tricky – just adding lemon juice or cider to my Koko or Rice Dream didn’t seem to do the trick. It was just too thin to be a good substitute. The answer was to reduce the amount of milk and whisk in some plain yoghurt. The yoghurt milk mix then has the souring agent added and voila! A good substitute.

 

Soda bread is a great, easy bread to make and is wonderful with stews, soups or any meal you can think of. It’s best on the day of baking but we eat it the next day happily and then start using it for toast.   This one is a sweet sourdough with raisins and dried cranberries. I think the tartness of the cranberries are a really nice counterbalance to the sweet raisins.

 

Free From: Dairy, Egg, Nuts

Contains: Gluten

Preheat oven to 200, 425F

Line a baking sheet with parchment paper

 

Ingredients

 

400 g self raising flour

100 g strong bread flour

300 ml non dairy milk (I use KoKo)

100 ml plain Coco Yoghurt (any non dairy yoghurt will do)

1tbs caster sugar

40 g raisins

40 g  dried cranberries – I chopped mine in two

1 tsp salt

1 tsp baking soda

1 tsp apple cider vinegar

 

Method

First make the buttermilk substitute. Measure 100 ml of plain yoghurt into a measuring jug; add in 300ml of milk and whisk together. Add in the cider vinegar and leave to one side.

Vegan Buttermilk

Sift the flours, caster sugar, salt and baking soda together.

Mix in the dried fruit

Make a well in the middle and pour in about half of the milk mixture. With your hands scoop the flour from the side of the bowl into the middle to start to mix the dough together. Slowly add the rest of the milk and combine until you’ve a sticky dough.

Vegan Raisin Soda Bread Dough

Tip the dough out onto a floured surface and knead it gently for a minute or so. It’s not a hard knead like with a yeast bread. It’s gentle and done just to take the stickiness out. I sprinkle a bit of flour on top as well.

Form the dough into a circle and cut a cross in the top to help get the air into the dough. It’s intended to be quite a deep cut but I tend to keep it a bit shallower as a preference.

Vegan Raisin and Cranberry Soda Bread - Oven Ready

Make in the middle of the oven for 35-40 minutes or until it sounds hollow when you tap the bottom. The sound is quite distinctive so if you aren’t sure – put it back in for 3-4 minutes and try again.

Vegan Raisin and Cranberry Soda Bread

Cool on a wire rack and enjoy! Molly loves this bread as a school snack as it's got a bit of sweetness and is quite filling.



Brought to you by Allergy Mums

Our favourites!

Click to go to the recipe

 

Gluten Free Vegan Chocolate Banana Cupcake
Vegan Lemon Curd Cupcakes
Vegan Chocolate Cupcakes
Toffee Cupcakes
 Lime Curd and Coconut Cupcake
 
Search the Site
News

Fancy keeping up with our personal allergy experiences?

Then click direct to our blog section.

 

Allergy UK is a great charity providing information and help for people with allergies.

Their hotline is staffed by wonderful people offering their help free of charge.

Their number is: 01322 619 898

Allergy Blog Awards Finalist

You can listen to us on

Eat Allergy Safe talking about

how to cope with allergies.

Eat Allergy Safe

 

And here we are talking about Eczema - click the pic for

the link!

 

More Great News for us!

 Read all about it