This fragrant mini-loaf is speckled with dried cranberries and raisins, and is perfect for a St. Patrick's Day celebratory meal. Simply double (or triple) the recipe to feed a crowd.
My Irish-style soda bread is a hearty quick bread (as opposed to a yeasted bread) that uses vegan “buttermilk” to give this crusty loaf great texture and flavor.
So, if you want to serve homemade bread for breakfast, lunch or dinner on St. Patrick's Day, (or any other day!) this soda bread is the perfect recipe. With its thick, chewy crust and crumbly moist texture inside, no one will ever suspect it took only 15 minutes to prepare for the oven!
Petite Soda Bread
Makes 4 servings
½ cup plus 1 tablespoon filtered or spring water, plus more as needed
½ cup nondairy milk
2 teaspoons freshly squeezed lemon juice
2 cups plus 4 teaspoons whole wheat flour
1 teaspoon baking soda
¼ teaspoon sea salt
¼ cup dried cranberries
¼ cup raisins
Preheat the oven to 450 degrees F. Line a pizza pan or rimmed baking sheet with unbleached parchment paper.
Put the water, nondairy milk and lemon juice in a small bowl and stir to combine. Let the mixture stand for 5 to 10 minutes to make a light vegan “buttermilk.”
Meanwhile, put 2 cups of the flour, baking soda and salt in a large bowl and stir with a dry whisk to combine. Pour the “buttermilk” into the dry mixture and stir with a large spoon to combine, forming a soft dough. Gently fold in the cranberries and raisins. Do not overmix.
Turn the dough out onto a surface dusted with 3 teaspoons of flour. Lightly knead for 30 seconds or so. Avoid overworking the dough.
Shape the dough into a round disk-shaped loaf and gently place it on the prepared pan. Sprinkle the remaining 1 teaspoon of flour over the top of the loaf. Cut a deep “X” in the top with a sharp knife.
Bake for 10 minutes. Decrease the oven temperature to 400 degrees F. and bake for another 25 to 30 minutes, or until the top is firm and crusty. Put the bread on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm.
Amount per serving, based on 4 servings: 273 Calories; 2g Fat; 0g Saturated fat; 9g Protein; 11mg Sodium; 59g Total Carbohydrate; 11g Sugars; 8g Fiber