March 18, 2014

Soda Bread

This is the only photographic record of the two loaves of soda bread I made over the last couple days.
 They disappeared fast.

In honor of St. Patrick's Day, of course, soda bread is sort-of tradition around here. 
Looking at the recipe we've always used, I was momentarily appalled; two eggs;
 so much buttermilk! And sour cream. I was not about to use those ingredients, let alone that amount.
I remembered reading something about how coconut milk can be used to replace sour cream (or was it yogurt? Or both?).  And I knew that if you add an acid to milk you can substutute it for buttermilk.
So, thus began the experimental vegan-izing of Irish Soda Bread.

It turned out quite well.
I didn't want to use 3 whole cups of raisins, and we didn't have regular ones anyway.
Golden raisins were substituted to good effect; they lend the loaf an excellent tang, a brightness.

Also, we discovered that, like many breads, this is best eaten fully cooled, preferably the next day. 
This soda bread is amazing when paired with tea. Try it dunked in a robust black tea (we had Twinings "Irish Breakfast" tea) with a little leftover coconut milk stirred in.
A delicious & quick snack.
This also goes perfectly with pea soup.

My Soda Bread  

1/2 cup natural cane sugar
1 cup oat flour
3 cups all purpose flour (unbleached)
1 tsp baking soda
2 tsp baking powder
3/4 tsp salt
2 cups golden raisins
2 Tbsp flaxseed meal
6 Tbsp warm water
2 cups full-fat coconut milk
1/4 cup fresh lemon juice

Pre-heat oven to 350F.  Grease a 9" glass pie plate (deep-dish). Set aside.
In a large bowl, combine flours, sugar, baking soda, baking powder, and salt. Stir in the raisins.
In a smaller bowl, combine the milk & lemon juice; set aside.
In a glass, stir together the flaxmeal & warm water; set aside for about 10 minutes.
Whisk this flax mixture, then combine with the coconut mixture; stir well until combined.
Pour mixture over the dry ingredients. Fold everything together until flour is just moistened.
Pour dough into prepared dish and smooth top. 
Bake 40 minutes, or until a toothpick comes out clean.
Cool in pan, then cut into wedges.  
** An original recipe from **

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