Soda bread / Vegan soda bread

This fantastic and versatile recipe is quick to prepare and cook. Crucially it requires no yeast, no kneading and not even any bread flour! It is a fabulous bread that tastes amazing, especially warm from the oven, and it is great for toasting.

This recipe has been developed especially for Rangemaster by Product Training Manager Lindsey Payne. 

Soda bread
  • 200g plain white flour
  • 150g spelt flour
  • 50g oats (plus a few to sprinkle on top of the loaf)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 300ml whole milk or oat milk/Almond milk/Soy (unsweetened)
  • 1 tablespoon of apple cider vinegar (could use lemon juice or white vinegar)

Equipment

  • Large bowl
  • Baking tray
  • Teaspoon measure
  • Tablespoon measure
  • Measuring jug
  1. Set the oven to 220° - if you are lucky enough to have a multi-function oven the set it conventional if not then fanned is absolutely fine
  2. Add the vinegar to the milk and mix in the jug
  3. In the large bowl mix together all of the dry ingredients
  4. Add almost all of the milk mixture to the flour and mix to form a ball – it should be slightly sticky but not so sticky you can’t get it out of the bowl. Add a little more flour and or the little bit of left over liquid as needed.
  5. Flour the baking tray and put the ball of dough onto the tray, flatten the top slightly and then cut a deep cross in the top of the dough (this ensures the loaf cooks all the way through)
  6. 6 sprinkle oats onto the top and then place into the hot oven. If using the conventional setting ensure that the oven shelf is in the lowest position. If using a fanned oven place the loaf on any shelf.
  7. Cook for 30 minutes
  8. Best eaten on the day it is made but it will keep for a few days in an airtight tin.

Cook’s notes

Flour – you can make soda bread with any wholemeal, brown, whole-wheat, ancient grain flours (e.g. rye, emmer etc). Just use the same overall quantity and you may need a little more or less liquid.

Liquid – always reserve a little of the liquid just so as not to get a too sticky dough. If it is too sticky simply add a little more flour

Milk – any milk can be used or you could omit the vinegar and use buttermilk instead of milk.