▢ 3 cups All-purpose Flour ▢ ¾ cup Wholemeal Flour ▢ 1 ½ tsp Baking Soda ▢ ½ tsp Salt VEGAN BUTTERMILK ▢ 2 tbsp Apple Cider Vinegar ▢ 1 ¾ cup + 2 tbsp Soy Milk FOR KNEADING ▢ 4-6 tbsp All-purpose Flour
In a medium-size mixing bowl, whisk soy milk with apple cider vinegar. Set aside 10 minutes until it thickens to a buttermilk-like consistency.
In another large mixing bowl, whisk together flours, baking soda, and salt if desired. Make a well in the center and pour the vegan buttermilk.
Stir the dough with a spatula at first then, when it becomes difficult to work the dough with the spatula, use your hands to knead the dough.
Knead the dough for 1 or 2 minutes maximum, until you are able to make a ball. If the dough is very sticky, simply add more white flour
Transfer the dough ball onto the prepared baking tray and flatten the dough into a thin disc of a maximum 1.5 inches in height.
Cut a deep cross (0.4 inches deep) on top of the bread and sprinkle/pat some extra white flour on top of the bread.
Bake at 430°F (220°C), middle rack, for 20-30 minutes or until the outside is crusty.
Transfer the Vegan Irish Soda Bread to a cooling rack for 1 hour before slicing.
Prep Time: 10 minutes Freezing Time: 30 minutes Makes: 20 Slices Calories: 93 kcal per Slice