Whole Grain Soda Bread

Whole Grain Soda Bread

This nutritious whole grain soda bread is made with dark rye and whole wheat flour. It is quick to make and, unlike yeasted bread, doesn’t require time to proof. You can use the dough to make a loaf or you can form it into farls.

Soda bread is traditionally made using bicarbonate of soda (aka baking soda) as the raising agent. Baking soda requires an acidic environment to work, and acidic buttermilk is commonly used as the liquid in the dough. Obviously buttermilk is not vegan, but you can still make vegan soda bread with baking soda. Many such recipes call for plant milk, curdled with lemon juice, as the liquid. However, I don’t use baking soda in my whole grain soda bread: I prefer the taste of soda bread made with baking POWDER as the raising agent.

Baking powder doesn’t require an acidic environment. This means that you can use plain old water, or plant milk straight from the carton. I personally prefer soda bread made with water because it is lighter, less cake-y, than soda bread made with plant milk.

It takes minutes to put this dough together. Then, once you have your dough, you have two options…

  1. you can score it (to allow the loaf to rise) then bake it into a loaf, OR
  2. you can roll the dough flat and dry fry to make soda farls

Soda farls actually make a very good, quick to make, and yeast free pizza base (for my wholemeal vegan pizza recipe, see here).

For other bread recipes, see here.

Free from: nut, soya, yeast

This is a vegan recipe

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Whole Grain Soda Bread
Ingredients
  • 150 g plain wholemeal flour
  • 100 g whole grain rye flour
  • 2 tsp baking powder
  • 1/3 tsp salt
  • about 150 mL water
Instructions
  1. Mix the dry ingredients together. 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 a loaf:
  1. Roll the dough into a squashed ball and score deeply with a knife. Bake at 180C on a lined baking tray for about 40-50 minutes. When ready the bread will sound hollow when the bottom is tapped.

For 6 farls:
  1. Split the dough into 6 balls. Flour your surface and rolling pin, then roll each ball into a circle. Dry fry on both sides.



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