Vegan Soda Bread

This rustic Vegan Soda Bread is such an easy vegan bread recipe to make and have on hand at any time of year. It’s a yeast, dairy, and egg-free bread that is really quick to make with no kneading or complicated shaping involved. Enjoy it fresh from the oven, slathered with vegan butter and dipped in some Irish Stew!

Carb lovers unite because here is my super tasty Vegan Soda Bread recipe. If you've been wondering how to make soda bread vegan I've got you. And this is a great recipe to master because it's made with budget and pantry-friendly ingredients and is super quick and easy with no yeast or kneading.

Jump to:

• What is soda bread?
• Is Irish soda bread vegan?
• Ingredient notes
• How to make vegan soda bread
• Success tips
• Why is there a cross in Irish soda bread?
• Variations
• Storage and freezing tips
• Serving suggestions
• Hungry for more?
• 📖 Recipe
• Comments

Just like my no yeast white-bread, you can have this vegan Irish soda bread made and in the oven within 10 minutes. Simply mix the dough up in a bowl (no kneading required), shape roughly (the more rustic the better) and bake. It doesn’t get much easier than that!

We're talking a hearty, crusty, craggy crust and a dense but soft, almost cakey crumb which makes it perfect for serving up with hearty bowls of soup or vegan Irish stew. I'm not going to lie though... My favourite way to eat it is slathered in vegan butter and strawberry jam for breakfast!

What is soda bread?

Soda bread is a quick bread that is baked in many different cultures, and although it's commonly attributed to Ireland, it was actually first created in America. It is called soda bread because baking soda (or bread soda or bicarbonate of soda as it's know in Ireland) is used to leaven it.

Soda bread became a staple in Ireland in the mid-1800s, largely as a result of the potato famine and was turned to as a filling and cheap alternative to potatoes. It was the perfect solution because most of the flour the Irish had access to at that time was more suited to quick bread than yeast bread, baking soda was relatively cheap, sour milk was easily available, and the bread was easy to cook in a cast-iron pot over an open fire.

The use of baking soda instead of yeast, and buttermilk (or a clever buttermilk substitute as is the case in my vegan take of a traditional Irish soda bread recipe) is what gives soda bread its unique appearance, texture and flavour.

Is Irish soda bread vegan?

Traditional Irish soda bread is made using buttermilk which is not vegan. However, my vegan version replaces the buttermilk with soy milk, vegan yogurt, and vegan butter. This combination emulates the action and flavour of thick, tangy, buttermilk perfectly and makes for a really delicious loaf. So if you're wondering if vegans can eat soda bread, then yes they can with a few modifications and to be very honest, you really can't tell the difference.

Ingredient notes

To make this recipe, you will need :

• All-purpose flour - For the best texture and flavour. It gives a better texture than bread flour in this recipe. If you are in the UK use plain flour. You can replace up to 50% of the flour with wholewheat flour if you want to.
• Natural vegan yogurt, soy milk and vegan butter - A.K.A your "buttermilk". They aren't traditional ingredients in soda bread, but the combination of the 3 in this vegan soda bread recipe make a fantastic buttermilk replacement and adds so much flavour and colour to the bread and crust. The acidity of the yogurt also helps the rise. The yogurt and milk used need to be unflavoured and unsweetened. I used soy milk which is always my preference in savoury recipes, and Maison Riviera plain coconut milk yogurt. Lots of unsweetened natural vegan yogurts are available though, such as So Delicious and Silk.
• Sugar - Just a touch for a very subtle hint of sweetness. You can use white sugar or cane sugar.
• Apple cider vinegar - For acidity. It reacts with the baking soda to rise the bread.
• Salt - Essential in bread for flavour.
• Baking soda -  To help the bread rise and fluff up. Otherwise known as bicarbonate of soda or sodium bicarbonate in the UK.
• Rolled oats - For rustic decoration, added to the top of the dough. They are optional.

As for equipment, if you have a cast-iron skillet I recommend you cook the bread on that as it makes the crust crustier and I think more delicious. If you have the black Dutch oven I recommended in my Vegan Kitchenware Essentials post, the lid works perfectly for baking this bread in.

If you don't have a cast-iron skillet though a baking tray is just fine. I do recommend you line it with parchment paper to avoid any sticking though.

You will also need your sharpest knife to cut the cross and a pastry brush (or your fingers) to wet the top of the bread before sprinkling over the oats.

How to make vegan soda bread

Here's how to make yeast-free soda bread in just a few steps:

1 - Whisk the dry ingredients together in a bowl.
2 - Mix the wet ingredients a separate bowl.
3 - Pour the wet ingredients into the dry and stir them together to form a shaggy dough.
4 - Turn out on a floured surface and shape into a flat disc (like a big scone or biscuit).

5 - Transfer to a tray or skillet, wet your knife and score the top.
6 - Brush some water on the top and sprinkle on some rolled oats.

Step 7 - Bake then leave to cool for at least 30 minutes on a cooling rack before slicing.

Success tips

To get the very best results take note of these tips:

• Use a digital scale to measure the dry ingredients if you can. Measuring cups aren’t nearly as accurate and won't give you consistent results.
• Vegan yogurt substantially improves this bread's rise, texture and flavour. I highly recommend you use it if at all possible.
• Traditional non-vegan recipes use buttermilk. The combination of yogurt, melted vegan butter, soy milk and vinegar in this recipe emulates the taste, richness, texture and acidity of buttermilk. The recipe won't work properly or taste as good if you omit or change any of them. 
• Don't bake this recipe in a loaf pan. My timings and oven temperature are based on this being shaped into a disc and scored deeply as per the recipe instructions. 
• Baking soda is essential in this recipe because this is soda bread.  Baking soda is more powerful than baking powder and also reacts with the acid in the recipe creating the lift required. 
• You’ll want to work quickly with this one. As soon as you add the liquid to the dry ingredients the baking soda gets to work, so you need to mix it, shape it and get it in the oven as fast as you can. I tested making 2 loaves and baking one 5 minutes after the other. The rise of the 2nd one was significantly affected, so don't hang about!
• Remember that Irish soda bread is supposed to be rustic so don't spend ages trying to get the shape perfect.
• A quick brush of water over the top of the loaf once shaped and scored helps the decorative oats to stick. You could also use non-dairy milk instead if you wanted.
• If you have a cast-iron skillet use it to bake the loaf in. It gives it a lovely golden crusty bottom! A baking tray is fine if you don't though.
• The finished bread should sound hollow when it’s tapped on the bottom. Give it a knock with your knuckles like you're knocking on a door.

Why is there a cross in Irish soda bread?

The cross in Irish Soda Bread is a form of scoring which creates a weakness in the surface so the bread can expand as it bakes. If you don't score it, you could get some bursting out in other places, such as the bottom and sides, ruining the appearance of your bread. It also allows the heat to penetrate into the deepest part of the loaf more easily, ensuring it cooks quickly and evenly.

Functional purpose aside though, legend has it that the cross was cut to allow the devil to escape while it baked. Also, being a Christian country, the cross is thought to symbolize the crucifix. By cutting the cross you are giving thanks. The cross also helps the "breaking of the bread" into 4 easy pieces once it's baked.

And a tip for scoring dough, I find it so much easier to wet the knife. That goes for scoring any bread, not just this soda bread. It helps stop the blade dragging the dough and gives a cleaner cut. I run the blade under the tap or dip it into a tall glass of water between each cut.

Variations

It's perfect as it is but feel free to make it your own! Here are some ideas:

• If you can't use the yogurt for some reason, use more dairy-free milk instead. A total of 215 mls (1 cup and 6 tablespoons). For the best flavour and texture though use the yogurt.
• Substitute some of the all-purpose flour with up to 50% whole wheat flour. I don't recommend using any more than that though or your loaf will end up way too dense and heavy.
• For a savoury soda bread, add some vegan shredded cheese (that melts well) to the batter and sprinkle some on top for a cheesy crust. 
• Make a sweet fruity loaf. Add a few handfuls of dried fruit such as currants, raisins or even dried cranberries to the dry ingredients before adding the liquids.
• Add in some dried lemon or orange peel for a zesty bread. 
• Add more sugar if you would like a sweeter bread.
• Whole seeds, like flaxseeds, pumpkin seeds, sesame seeds, sunflower seeds, caraway seeds, or poppyseeds, will add flavour and crunch. Stir them through the batter or just sprinkle some on top for garnish instead of or as well as the oats. 
• Add chopped jalapeno, garlic, red pepper flakes or fresh/dried herbs to the bowl as you add the wet ingredients.

Storage and freezing tips

This vegan Irish soda bread keeps well for a few days and also freezes and reheats well. Here's how to do it:

Storing: This bread will stay fresh for up to 3 days when stored in an airtight container or bag. Keep it on your kitchen countertop or in the pantry. Don't refrigerate it.

Freezing: To freeze Irish soda bread, put it into a freezer bag or airtight container and freeze for up to 3 months. Let it thaw on the countertop for a few hours or overnight.

Reheating: This bread reheats really well. Pop the whole loaf directly on the oven racks and bake at 350°F (175°) for about 20 minutes. You can also reheat quarters of the bread in the same way on 350 °F for about 8 to 10 minutes.

Serving suggestions

Irish soda bread can be used in any way you would regular bread although its hearty texture makes it especially great for dipping in soups and stews like my Vegan Irish Stew.

You can also use it for sandwiches, toast it, spread it with butter and jam or peanut butter for breakfast or eat with delicious vegan cheese, I also love using it for avocado toast and as a base for my vegan scrambled eggs!

Hungry for more?

Love this vegan soda bread recipe? You might also enjoy these delicious no yeast vegan bread recipes:

• No Yeast White Bread
• Yeast-Free Spelt Bread
• Yeast-Free Flatbread
• Vegan Sweet Potato Biscuits
• Gluten-Free Seed Bread

📖 Recipe