Thanks again to Jack Monroe for the idea to make a vegan version of soda bread – this time from her article in The Guardian on storecupboard recipes. None of the ingredients need refrigeration. My niece is vegan and it’s always nice to bring something to a family tea that isn’t specifically vegan but that she will happily eat. This fits the bill perfectly as she used to love soda bread when she was a child.
- 250g flour (doesn’t have to be bread flour – I usually do a mix of 2/3 plain flour to 1/3 wholemeal or 8 grain flour)
- extra flour for dusting
- 1 tsp salt
- 1 level tsp bicarbonate of soda
- 2 tsp lemon juice
- 180ml coconut milk (full fat for preference – but low fat would work if you add a bit of extra oil)
- 1 dessertspoon vegetable oil
Measure the flour, salt, and bicarb into a big mixing bowl. Combine them well so that the bicarb is thoroughly mixed into the flour.
In a jug, measure out the 180ml coconut milk and the lemon juice. Add a splash of oil if you’re using low fat coconut milk.
Make a well in the centre of the flour mixture, and pour in most of the coconut milk/lemon juice mixture, and stir quickly until it comes together into a dough. You may not need to add the final bit of liquid – it depends on the flour whether it absorbs all of it or not. Flour your worktop generously, rub a splash of oil on your hands to stop the dough sticking to your fingers, then tip out the dough and knead it gently for about a minute, then form it into a ball. Use some of the excess flour on the worktop to scatter on a baking tray, then place the dough on the tray. Score a cross on the top of your ball of dough, dust it with more flour, then put it in the oven (fan oven 160 degrees C) for about 40 minutes. When it’s done, you should be able to tap it on the bottom and it will sound hollow. Leave to cool for a bit before slicing.
NB this soda bread recipe can also be made using yogurt, sour cream, or buttermilk in place of the coconut milk. But then it wouldn’t be vegan.