My mother used to say that whenever you had something that was keeping you up at night or making you sad, there was one magic remedy and that was making homemade bread. As with almost everything, my mama was right. There's nothing like creating your own bread at home. Starting with a bag of flour and turning it into breakfast. Plus you get that extra heart warming feeling of having your home smell like a wonderful bakery.
The process of making bread usually involves developing the yeast in warm water with a bit of sugar, preparing your bread dough, kneading it and then letting it rise, sometimes twice and for one or two hours. Suffice it to say it's a long but beautiful process. Today however, we're sharing this amazing recipe for a no knead, no rise Irish soda bread! Plus we're adding hazelnuts, walnuts and dried cranberries to the dough for the ultimate breakfast or tea-time treat.
We love serving it hot off the oven with some non-dairy butter and preserves and a hot cup of coffee or tea. Here's our video recipe for our no knead vegan Irish soda bread below! As we always do, we're also including our PDF printable too.
NO KNEAD IRISH SODA BREAD
Yield: 1 large loaf of bread ⎮ Prep time: 20 minutes | Cook time: 45-55 minutes
Ingredients
- 2 cups soy milk (or your favorite thick non dairy milk)
- 1 & 1/2 tablespoons apple cider vinegar
- 4 cups unbleached all-purpose flour
- 1/4 cup evaporated cane sugar (or granulated sugar if you prefer)
- 1 & 1/2 teaspoons salt
- 1 & 1/4 teaspoons baking soda
- 1 heaping teaspoon of a powdered egg replacer (or use the box recommendations to substitute 1 egg)
- 1/4 cup + 1 & 1/2 tablespoons cold non-dairy butter cut into small cubes
- 1/2 cup dried cranberries
- 1/2 cup chopped hazelnuts or walnuts or a combination
- A small amount of flour to toss the nuts and berries
Directions
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Pre-heat the oven to 375ºF (190ºC) and line a shallow baking sheet with parchment paper, set it aside.
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Whisk the soy milk and vinegar together and let rest to form buttermilk.
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In the bowl of a standing mixer (you can also do this by hand or in a food processor if you prefer) add the flour, sugar, salt, baking soda and egg replacer. Mix until combined.
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Add the cut up pieces of butter and mix again until the butter has been combined with the flour and is roughly the size of peas or a bit smaller.
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With the mixer on low, slowly start adding the buttermilk you made, and scrape down the sides of the bowl as needed.
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Mix just until combined and you have a sticky ball of dough.
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Toss the nuts and dried cranberries with a small amount of flour (just enough to coat them slightly to prevent them from sinking in the dough).
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Add them to the bowl and mix again until everything is combined.
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Place the ball of dough on the baking sheet and shape it into a ball. Make sure to hide any cranberries or nuts that are popping out as these can burn in the oven.
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Cut a criss cross on the top of the bread with a knife and bake it for 45-55 minutes or until golden brown, until a skewer inserted in the center comes out clean, and until patting it produces a slightly hollow sound.
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Serve warm with some non-dairy butter and jam and enjoy!
🧑🍳
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