Irish Sodabread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 g wheat flour, or spelled flour
- 1 teaspoon, heaped baking soda
- 1 teaspoon, leveled salt
- 200 g soy yourt (yourt alternative)
- 100 g soy milk (soy drink), or oat milk
- 2 tablespoon vinegar (fruit)
- Flour, for the tray
Print Recipe
Pin Recipe Instructions
- Mix the flour, baking soda and salt in a mixing bowl. Then add the soy yogurt, vinegar and milk. First mix everything with a wooden spoon, then knead gently with your fingers until the end. The dough feels soft and loose.
- Dust a baking sheet lightly with flour, place the ball of dough on it and flatten it a little. Use a sharp knife to make a cross cut to about half the height of the loaf. This is important so that the dough is well baked.
- Bake in the preheated oven at approx. 200 ° C for about 25 minutes. But don`t take your eyes off the bread. It happens that after 15 minutes I have to turn the temperature down to 175 ° C because otherwise the bread would be too dark.
- In the end, the bread should have a rich golden color and a nice crust. The inside is nice and soft.
- Typical of the sodabread is the light scent of sea water or seaweed - this comes from the soda. This bread can be baked with minimal effort, spontaneously for dinner or for breakfast on Sunday mornings.
- The bread is traditionally baked with buttermilk. Instead of soy yoghurt, soy milk and vinegar, non-vegans simply add 300 ml of buttermilk to the dough.
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