Irish Soda Bread





  • 1 ⅔ c. soymilk
  • 1 T plus 2 t. white vinegar
  • 3 c. whole wheat pastry flour
  • 1 c. white flour (cake flour works best due its low gluten content)
  • 2 t. sugar
  • 1 t. baking soda
  • 1 t. salt

Preheat the oven to 450°F.

Combine the soymilk and vinegar in a small bowl or measuring cup and set aside.

Sift the dry ingredients into a large mixing bowl and stir until thoroughly combined.  Make a well in the center, pour in the soured soymilk, and mix quickly.  Turn the mixture out onto a floured board and knead briefly, just enough to form a dough that holds together.  Do not overwork the dough. It will be sticky and the surface will be roughly  textured. Gently shape into a circle about 1 ½ “ thick.

Transfer the dough circle to a round cake pan and cut a deep “X” into the top of the dough. Place the cake pan on top of a cookie sheet (helps keep the bottom crust from becoming too tough) and place it in the oven. For a more tender crust, cover the cake pan loosely with an oven-safe lid or with another pan.

Bake the bread for 10 minutes, then reduce heat to 400°F and bake for an additional 25-30 minutes, until top and bottom crust are firm and lightly browned.  Time will vary by oven, so watch the bread carefully during the last 10 minutes.

When the loaf is baked, remove it from the oven, immediately wrap it in a clean kitchen towel (this prevents the crust from hardening), and allow it to cool. Makes wonderful toast and delicious open-face sandwiches.



                    
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