Roti Soda Ireland Tanpa Susu Mentega

Semudah ini Roti Soda Ireland Tanpa Susu Mentega has a heavy, dense, but soft crumb and crispy thick golden crust. Bonus, this Irish soda bread is egg-free, dairy-free and vegan approved.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

Last year, I shared my vegan Irish soda bread recipe, which is very similar except it combines two types of flour for a more earthy flavor. It’s much more crusty than my Roti Tepung Oat. So let’s learn how you can make this easy, plain Irish soda bread, no buttermilk needed, I promise.

Roti Soda Ireland Tanpa Susu Mentega

This easy Irish Soda Bread Without Buttermilk is a vegan Irish Soda Bread recipe with a heavy, dense, but soft crumb and crispy thick golden crust.

4.50 daripada 4 undi

Cetak ULASAN Jimat Diselamatkan!

Kongsi di Facebook Pin Simpan dalam E-mel

Masa persediaan: 10 minit minit

Masa Masak: 30 minit minit

Jumlah masa: 40 minit minit

Kursus: Hidangan sampingan

Masakan: Amerika, Ireland

Hidangan: 20 keping

Kalori: 91.7 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 3 ¾ cawan Tepung serbaguna - (nota 1)
• ▢ 1 sudu teh Serbuk penaik
• ▢ 1 sudu teh Garam - pilihan, boleh dibuat tanpa garam
• ▢ 1 ½ cawan Full-Fat Dairy-Free Milk of Choice - we used soy milk
• ▢ 2 sudu makan Jus lemon

Extra to work the dough

• ▢ ¼ -1/3 cawan Tepung serbaguna

arahan

• Preheat oven to 430°F (220°C). Line a baking tray with a lightly greased piece of parchment paper. Set aside.
• In a medium-size mixing bowl, whisk soy milk with lemon juice. Set aside for 10 minit sehingga ia pekat seperti susu mentega.
• In another large mixing bowl, whisk together flour, baking soda, and salt.
• Gradually add the milk mixture and stir the dough with a spatula at first until dough is shaggy but not too wet or dry – it means no dry spots of flour it should be a cohesive ball but not smooth – you may need to add the extra 1/4 cup flour to achieve this texture.
• Place the dough onto a lightly floured surface and fold it on itself – maximum 8 times – don't overdo it! The ball should be very rustic and look raggedy, not smooth.
• Pindahkan bebola doh ke atas dulang pembakar yang telah disediakan dan ratakan doh menjadi cakera nipis setinggi maksimum 3 cm (1.5 inci). Ini sangat penting, jika tidak, roti tidak akan naik langsung.
• Potong pangkah yang dalam (1 cm dalam, 0.4 inci) di atas roti dan taburkan/tepuk sedikit tepung putih tambahan di atas roti.
• Bake at 430°F (220°C), middle rack, for 20–30 minit atau sehingga bahagian luarnya berkerak.
• Pindahkan ke rak penyejuk untuk 1 jam sebelum dihiris.
• Simpan roti pada suhu bilik sehingga 3-4 hari, balut dengan tuala bersih untuk mengekalkan kelembapannya.
• Boleh dimakan begitu sahaja atau dibakar bersama jem atau avokado lenyek. Atau ia boleh dihidangkan sebagai hidangan sampingan segera untuk sup dan salad.

Nota

Nota 1: Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.

Susu berasaskan tumbuhan: This recipe reaches the best bread texture using regular soy milk rather than low fat or any other plant-based milk. 

White whole-wheat flour: you must use fine white whole-wheat flour, not coarse whole-wheat flour. Coarse whole-wheat won’t absorb the liquid enough, and the bread dough will be very sticky, and you will have to add a lot more white flour to achieve the same result.

Biji benih dan kekacang: you can add up to 1/2 cup of seeds or chopped nuts in the bread dough like sunflower seeds, pumpkin seeds, linseeds, sesame seeds, chopped walnuts, pistachios, or almonds.

Roti Manis: you can also add up to 1/3 cup of dried fruits like apricots, cranberries, raisins, or dates to this bread.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Alatan

Baking Sheet

Kertas Parchment

Mangkuk adunan

Mengukur Cawan dan Sudu

Spatula silikon

Pisau dapur

Rak Penyejuk

Kongsi di Facebook Resipi Pin

Pemakanan

Berkhidmat: 1keping | Kalori: 91.7kcal | Karbohidrat: 18.2g | Protein: 2.9g | Lemak: 0.6g | Lemak tepu: 0.1g | Lemak tak jenuh ganda: 0.3g | Lemak tak jenuh tunggal: 0.1g | Natrium: 180.3mg | Potasium: 51mg | Serat: 0.7g | gula: 0.5g | Vitamin A: 69.7IU | Vitamin B12: 0.2Pg | Vitamin C: 1.9mg | Vitamin D: 0.2Pg | Kalsium: 28.4mg | Iron: 1.2mg | magnesium: 5.1mg | Fosforus: 24.9mg | zink: 0.2mg

Bahan dan Pengganti

To make your homemade vegan buttermilk, mix the milk you have on hand and acid ingredients. I used:

• Susu Soya – but any milk, even almond milk or oat milk, works well. I am using protein-fortified soy milk that is slightly dark in color and gives a lovely golden color to the bread crumb.
• Jus lemon or vinegar, apple cider vinegar, or lime juice.

Stir both ingredients and set aside 10 minutes to curdle. The remaining ingredients you need are:

• Tepung serbaguna – Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten. This should also work with spelt flour.
• Serbuk penaik – That’s why the bread is called soda bread, it’s a yeast-free bread, and the raising agent is simply baking soda.

Some Irish soda bread recipes cut some soft butter into the flour mixture like in a scone recipe, while some add sugar or raisins. I personally don’t use any add-ons in my Irish soda bread recipe but feel free to do so – I will add a note and tips below.

How To Make Irish Soda Bread Without Buttermilk

Irish soda bread is traditionally made with buttermilk, curdled full-fat milk. So here I will show you how you can make the best Irish bread ever, creating your own vegan mock buttermilk with two ingredients and no effort.

1. First, whisk flour, salt, and baking soda until well combined in a large mixing bowl. Stir in liquid until the dough is shaggy, which means no more dry spots of flour can be seen, but the dough is rough, not soft but comes together.
2. You may have a little buttermilk left, depending on how you measure the flour. If it’s too is too wet and liquid or runny, add more flour a few tablespoons at a time, up to 1/2 cup max!
3. Transfer on a floured surface and fold the dough on itself a maximum of 8 times – don’t overwork Irish soda bread dough, or the bread comes out dense, gummy, and packed. If you feel like adding dried raisins or caraway seeds like some old-fashioned Grandma recipe loves, fold in the dough now.
4. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper. Place the dough ball onto the tray and flatten it into a 3 cm thick disc. This is very important because the bread has no yeast, and if it’s too high, it won’t cook through or rise.
5. Draw a 1cm-deep cross on top of the bread using a sharp knife. You can brush the top of the bread with water to smoothen the dough or keep it rough. Then, feel free to sprinkle seeds or oats or keep it plain.
6. Bake in the center rack of the oven for about 20 minutes or until crusty and golden. Cool it down on a cooling rack for 1 hour before slicing.

Berkhidmat

You can use this Irish soda bread recipe as a base for toasts and sandwiches, or as a side to soup and stew. Some of the great toppings you can add are:

• Mentega bebas tenusu
• Marmite or vegemite
• Hummus
• Guacamole

For a sweet topping, try some of the below:

• Jem bayi
• Mentega kacang
• Karamel kurma

Soalan Lazim

Lebih Banyak Resipi Roti Vegan

Roti Naan Vegan

Roti Zucchini Vegan

Pupusa Vegan

Roti Bebas Gluten Vegan