Vegan Multigrain Soda Bread

Vegan Multigrain Soda Bread

Traditionally soda bread uses buttermilk, which is acidic, and this activates the bicarbonate of soda to give soda bread it’s rise. Baking powder doesn’t need acid to work which means you can use a non acidic liquid such as unsweetened plant milk or water. I actually prefer the taste of soda bread made with baking powder rather than bicarbonate of soda.

In this recipe I use a mixture of whole wheat, spelt, rye and buckwheat flours. The loaf will work with 100% wheat flour though, and for a lighter loaf you can substitute some of the whole wheat flour for white.

Once you’ve made your dough you can either use it to make soda bread loaves, or farls. The dough makes 2 loaves: to make loaves split the dough in two, roll into fat sausage shapes or squashed balls and score deeply with a knife. Bake at 180C for about 40-50 minutes, or until the loaves sound hollow when you tap the bottom. Alternatively the dough makes 12 farls: split the dough into 12 balls, dust your surface and rolling pin with flour, then roll each ball into a flat circle. Dry fry for a few minutes until you see bubbles forming in the farl. Turn over and dry fry the other side for another minute or so until the dough is cooked.

I like to break up a loaf and serve with nice soup or stew. The farls can be used to make yeast free sandwiches. To reheat farls, pop in a dry pan for a few minutes.

Free from: nuts, soya, yeast

Oil free: omit oil, oil free soda bread will be slightly drier 

This is a vegan recipe

Vegan Multigrain Soda Bread
  • 200 g plain wholemeal flour
  • 100 g whole grain spelt flour
  • 100 g whole grain rye flour
  • 100 g buckwheat flour
  • 1 tbsp rapeseed oil (optional)
  • about 300 mL water (or unsweetened plant milk)
  • 4 tsp baking powder
  • 1/2 tsp salt
  1. Mix the dry ingredients together, then stir through the oil if using. Next add the water slowly, mixing as you go. Add just enough to bring the dough together. Kneed for a couple of minutes to get a nice pliable dough. It won't be stretchy. 

For 2 loaves
  1. Split the dough in two and roll into fat sausages or squashed balls. Score deeply then bake at 180C on a lined baking tray for about 40-50 minutes. When they are ready they will sound hollow when the bottom is tapped.

For 12 farls:
  1. Split the dough into 12 balls. Flour your surface and rolling pin then roll each ball into a circle. Dry fry on both sides.