With St. Patrick’s Day coming up, I decided to veganize an old favorite, Irish Soda Bread! There are many variations on Irish Soda Bread, some more traditionally Irish, and some more Americanized. I’m not sure exactly where this lies on the spectrum, but it is tasty!
I started with the Irish Soda Bread recipe from Simply Recipes, posted by Elise Bauer, and then made my own adjustments. This recipe is not very sweet, but I liked it that way. If you want it sweeter, you can add a little more sugar. The texture of the bread came out perfect, dense but also fluffy like a scone. There’s also a variety of things you can add or leave out based on your preferences, including raisins, currants, caraway seeds, lemon zest, orange zest, etc. I included raisins and lemon zest. I meant to put caraway seeds in as well, but I forgot to add them, despite making a trip to the store to buy them before I started baking. Sigh. I’m including them in the recipe anyway, in hopes that I remember them next time!
If you’re looking for other Saint Patrick’s Day recipes, check out the recipe for Vegan Irish Potatoes that I posted last year!
4 1/2 cups all purpose flour
3 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp vegan butter
3/4 cup raisins
1 1/2 Tbsp Ener-G egg replacer powder
2 Tbsp warm water
1 3/4 cup soy milk
2 lemons – I used Meyer lemons, which are a little smaller than regular lemons.
1 Tbsp caraway seeds
- Preheat the oven to 425°. In a large bowl, combine the flour, sugar, salt, and baking soda. Cut in the vegan butter using a pastry cutter or a fork. It will form course crumbs in the flour. Add your raisins to the mix.
- In a small bowl, whisk together the egg replacer powder and warm water.
- Zest and juice your lemons. In a small bowl, whisk together the soy milk and 2 Tbsp of the lemon juice. This creates a vegan version of buttermilk.
- Make a well in the center of your dry ingredients. Add the egg replacer mixture, the vegan buttermilk, the lemon zest, and the caraway seeds. Stir the dough until just combined. It will start to pull together into a rough ball. Coat your hands lightly with flour and knead the dough gently. If it’s really sticky, add a little more flour, though this dough is meant to be sticky and rough, not smooth like a yeast bread dough. Don’t over-knead the dough or the bread will be tough. You just need to get it into a ball that you can transfer to a baking pan.
- Line a baking pan with parchment paper if you have it, or lightly grease the pan. Transfer your ball of dough to the pan. Score the top with a large X.
- Bake the bread for 35-40 minutes. I checked it with a chopstick to see if the center was done. If the chopstick comes out clean, it’s ready. Happy St. Patty’s Day!