ABOUT THE RECIPE:
If you want to serve yummy homemade bread for breakfast, lunch or dinner, but are short on time, this soda bread is the perfect solution. 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!
MAKES 1 SMALL LOAF, ABOUT 4 SERVINGS
INGREDIENTS:
- ½ cup plus 1 tablespoon water, plus more as needed
- ½ cup unsweetened, plain dairy-free milk
- 2 teaspoons freshly squeezed lemon juice
- 2 cups plus 4 teaspoons whole wheat flour, divided
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sweetened dried cranberries (see note)
- ¼ cup raisins (see note)
INSTRUCTIONS:
Preheat the oven to 450 degrees F. Line a pizza pan or baking sheet with unbleached parchment paper.
Preheat the oven to 450 degrees F. Line a pizza pan or baking sheet with unbleached parchment paper.
Put the water, dairy-free 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 flour, baking soda and salt in a large bowl and stir with a dry whisk to combine. Make a well in the center of the dry ingredients. 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 15 to 20 minutes before slicing. Serve warm.
Chef’s Note: You can use just raisins, or just dried cranberries in this recipe, if preferred. Alternately, you can omit the cranberries and raisins altogether, if desired.
Ingredients
Directions
ABOUT THE RECIPE:
If you want to serve yummy homemade bread for breakfast, lunch or dinner, but are short on time, this soda bread is the perfect solution. 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!
MAKES 1 SMALL LOAF, ABOUT 4 SERVINGS
INGREDIENTS:
- ½ cup plus 1 tablespoon water, plus more as needed
- ½ cup unsweetened, plain dairy-free milk
- 2 teaspoons freshly squeezed lemon juice
- 2 cups plus 4 teaspoons whole wheat flour, divided
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sweetened dried cranberries (see note)
- ¼ cup raisins (see note)
INSTRUCTIONS:
Preheat the oven to 450 degrees F. Line a pizza pan or baking sheet with unbleached parchment paper.
Preheat the oven to 450 degrees F. Line a pizza pan or baking sheet with unbleached parchment paper.
Put the water, dairy-free 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 flour, baking soda and salt in a large bowl and stir with a dry whisk to combine. Make a well in the center of the dry ingredients. 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 15 to 20 minutes before slicing. Serve warm.
Chef’s Note: You can use just raisins, or just dried cranberries in this recipe, if preferred. Alternately, you can omit the cranberries and raisins altogether, if desired.