Ahh a taste of my childhood. I used to eat this toasted and smothered in butter before setting off for school.
I didn’t realise how much I appreciated the stuff til I moved to England and couldn’t find it in the shops. Cry.
Traditionally, Irish breads are made with buttermilk, and require no time to prove, which sets them almost a world apart from most other kinds. They’re also stupidly easy and relatively quick to produce compared to other breads, super moreish too.
If you’re a new vegan, or don’t do a lot of baking, a handy substitute to note is that buttermilk can be swapped directly with plant milk. You’ll just need to provide an acidic element, which is where the lemon juice comes in. This trick works well for non-vegans recipes too if you don’t happen to have buttermilk on hand.
Wheaten, or Soda Bread, is typically served back home with a big bowl of soup and a LOT of butter. This is just a serving suggestion, but I highly recommend you try it.
It’s also fabulous served straight out of the oven with a slab of butter. Yum!
Vegan Wheaten Bread
- 140 g strong white bread flour
- 350 g wholemeal flour
- 40 g rolled oats
- 1 1/2 tsp salt
- 1 tsp bicarbonate of soda
- 2 tsp caster sugar
- 60 g vegan butter
- 1 tsp lemon juice
- 450 ml soy milk
- 4 tbsp vegetable oil
- Preheat oven to 200°C and lightly flour a 23x12cm loaf tin. Sift together the flours, bicarbonate of soda and sugar into a large mixing bowl. Add 30g of the oats and salt and stir.
- Make a well in the centre and add the milk, lemon juice and vegetable oil, stirring gradually. When combined, pour the mixture onto a floured surface and knead for a couple of minutes. The dough will be super sticky, so I like to do this in my stand mixer with a dough hook.
- Pour the mixture into the prepared loaf tin and even out with a wooden spoon or spatula. Make a light score across the top with a sharp knife and scatter the remaining oats on top.
- Bake in the oven for 30 minutes, then reduce the heat to 180°C and bake for another 30 minutes.
- Allow the bread to cool in the tin for at least 10 minutes before flipping out onto a chopping board. Enjoy with loads of butter!