Traditions ~ Vegan Spelt Soda Bread + a new Video

A yearly tradition every March, soda bread to celebrate our Irish roots on St. Patrick’s Day.

I like this recipe because it makes 2 small loaves and we like to gift the second loaf to a friend every year. This year Iley wanted to share it with his teacher, Miss Alicia. She tried to share it with her class, but the caraway seeds did not go over well with the little taste palettes, except for iley, haha! I guess exposing his taste buds to an array of spices and flavors since birth has paid off with him not being too picky now (he still has his moments though-mushrooms and greens are not welcome at the moment). So you may want to make one loaf without (or a less amount of) caraway seeds if you’ll be sharing with little ones.

I made another video featuring this recipe(!!!). Trying a new format, which makes it much more viewable, as it is just about 2 minutes long. Please check it out and let me know what you think. Thank you!!!! See the embedded video further down in the post.

Happy St. Patrick’s Day friends! And happy happy Spring! Don’t forget to set your clocks ahead tonight. We are so looking forward to longer days and watching the earth bloom in green once again.

Recipe after the jump…

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Vegan Spelt Soda Bread

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★★★★★

5 from 1 reviews

• Yield: 2 6-8" round loaves 1x

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Description

I made last year’s spelt version again, this time with raisins becasue we didn’t have currants and we just got a huge box of bulk flame raisins from our coop order. Flame raisins are big and plump and juicy so I chopped them up into smaller bits. Whole spelt four makes this very hearty and we love it. If you don’t have spelt or want a lighter version you can sub spelt with whole wheat or all purpose flour or a combo of them.

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Ingredients

Scale 1x2x3x

• 1–1/2 cups coconut milk
• 1/3 cup apple cider vinegar
• 3 cups spelt flour, plus more for dusting
• 1 teaspoon baking powder
• 1–1/4 teaspoons baking soda
• pinch of sea salt (optional)
• 4 tablespoons extra-virgin olive oil or raw coconut oil
• 1/2 cup unprocessed wheat bran
• 1/4 cup caraway seeds
• 1 cup dried currants (or chopped raisins/dates)

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Instructions

1. Preheat oven to 350˚F with rack in middle. Line baking sheet with parchment paper.
2. Stir coconut milk and vinegar together, and let stand until thickened, about 5 min.
3. Whisk together spelt flour, salt, baking powder and baking soda in large bowl. Cut in olive oil or coconut oil using your hands or fork until mixture resembles a coarse meal. Add wheat bran, caraway seeds and currants and stir to distribute.
4. Pour thickened coconut milk mixture into flour mixture and stir until dough just holds together but is still sticky. Divide dough in half. Turn half of dough onto lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf. Repeat with remaining dough.
5. Dust loaves with flour and transfer to prepared sheet. Cut an X into the top of each loaf. Bake, rotating sheet halfway through, until they are golden brown, about 1 hour. Tester should come out clean. Enjoy!

 

 

Notes

Soda bread is best eaten the day its made, especially warm from the oven.

Handmade wares used in thevideo: mixing bowl by Lee Wolfe Pottery, wooden spoon by Parkwood Shop.