The Best Vegan Soda Bread

Make your own delicious and superfast soda bread — you just need a few store cupboard ingredients to whip up a fresh loaf in minutes. So good.
The best vegan soda bread

Our cupboards may not be as packed with our usual groceries at the moment, but if you have some flour (any flour) you can make some delicious and superfast soda bread.

Honestly, one of my favourite recipes and the feeling and taste of fresh bread is one of life’s simple pleasures, I think.

And it’s so incredibly easy to make, mix, shape, and bake. That’s it!

Hopefully, you’ll have most of the ingredients but the most important are the flour, bicarbonate of soda and the vinegar, as the vinegar activates the bicarb and leavens the bread, giving the rise.

You can use any flour or a mix of flours (not self-raising), any vinegar, any herb and nut/seed mix and if you don’t have yogurt, you can use coconut cream.

I really hope you try out this recipe, it’s a joy to make.

Sending love, Niki xx

The Recipe

The best vegan soda bread

The Best Vegan Soda Bread

Make your own delicious and super fast soda bread - you just need a few store cupboard ingredients to whip up a fresh loaf in minutes. So good.
Prep time: 10 minutes
Cook time: 40 minutes
8-10 servings
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Ingredients

  • 350 g spelt/wholemeal/rye flour–or a mix I used 200g wholemeal & 150g spelt here
  • 3 tsp caraway/fennel/cumin seeds
  • 1 tsp sea salt
  • 2 tbsp chopped nuts/seeds
  • 1 tsp bicarbonate of soda
  • 250 ml almond/oat milk
  • 75 g plant-based yogurt–I used coconut
  • 1 tablespoon apple cider vinegar
  • A few oats sprinkled on top

Instructions

  • Preheat your oven to 200c
  • Mix all the dry ingredients together thoroughly in a large bowl. Add the almond milk and apple cider vinegar.
  • vinegar and yogurt, stir to combine.
  • Stir until you get a dough and then form into a ball. Place the ball on a floured baking tray and then cut a deep cross in the centre. Sprinkle a few oats on the top.
  • Now place the bread in your preheated oven for 35-40 minutes.
  • Remove from the oven and allow to cool a little.
Print Recipe

I'd love to hear your comments…

  • Sarah
    3 years ago Reply

    Hi. Can I make this without yoghurt?

  • Andrea
    4 years ago Reply

    Hi with the seeds is it that quantity for each of them or is this to use any of those seeds? Thanks

  • Sara
    4 years ago Reply

    Hi Niki can you use Greek yoghurt instead?

    Thanks!

  • Sophie
    4 years ago Reply

    Can Apple cider vinegar be substituted for plain white vinegar?

    Thanks!

  • Francesca H
    4 years ago Reply

    Hi! Could I use Cashew milk instead of almond milk? If it is really necessary the almond milk then i’lo do it. Is just that I have cashew milk ready, thanks!

  • Gill
    4 years ago Reply

    Hi Nicki , Can you make this gluten ?

    • Gill Russell
      4 years ago Reply

      Hi Nicki, I have made this several times and we have loved it every time. I made it gluten free and needed to adjust the milk quantity. It depends on the G.F flours used

    • Niki
      4 years ago Reply

      Hi Gill
      I would try a mix of gluten free flours ie half gluten free and half buckwheat.

      Much love, and good luck
      Niki xxx

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