Cozy Cottage Irish Soda Loaf (No Yeast)
- Anthology of Crumbs
- Oct 26
- 1 min read
1
Substitutions:
You can use any plant based milk for this recipe; oat, almond, or soy all work well. For the flour, a standard 1:1 gluten free blend works perfectly. You can swap the maple syrup for granulated sugar if you prefer a less complex sweetness.
2
Serving Suggestions:
This bread is best served thickly sliced and warm, slathered with vegan butter and a sprinkle of salt. It is also wonderful alongside a hearty winter stew or soup.
3
Storage Tips:
Store the cooled loaf in an airtight container at room temperature for up to 3 days. To restore its tender crumb, warm slices briefly in the oven or toaster before serving.
4
Make-Ahead:
The dough is designed to be baked immediately. Do not prepare the dough ahead of time, as the chemical leavening will stop working.
Notes
1
Prepare the oven and tray. Preheat the oven to 200 C/400 F. Line a large baking tray with parchment paper and set aside.
2
Make the buttermilk. In a small bowl, whisk together the milk of choice and vinegar, and let the mixture sit until it curdles, about 10 minutes. This creates a quick, nondairy "buttermilk" to activate the soda.
3
Mix dry ingredients. In a large mixing bowl, whisk together the flour, salt, baking soda, and the pure maple syrup until well combined.
4
Combine gently. Using a ¼ cup measure, add the curdled milk into the dry mixture in two increments, and mix very gently until just combined. The dough will be shaggy and quite sticky, do not overmix.
5
Shape the dough. Lightly flour a kitchen surface. Sprinkle a tablespoon of flour on top of the sticky dough and transfer it to the floured surface. Gently knead the dough, no more than 8 to 10 times, and form a neat dome shape.
6
Score and brush. Using a sharp knife, slice two cuts across the top of the dough, forming a cross shape, about a half inch deep. Brush the top surface lightly with a little extra milk of choice for a lovely golden crust.
7
Bake. Transfer the bread dough onto the lined tray. Bake for 20–25 minutes, checking around the 20 minute mark. The bread is cooked when the top is golden brown and when tapped, makes a hollow sound from the base.
8
Cool. Remove from the oven and allow to cool completely on the tray before slicing and serving.
Instructions
½ cup milk of choice (oat milk)
1 Tbsp white vinegar
1 cup all purpose flour (use gluten free
if needed)
¼ tsp baking soda
¼ tsp salt
½ Tbsp pure maple syrup
Cozy Cottage Irish Soda Loaf (No Yeast)
Anthology of Crumbs
There is a sweet poetry to the simplest foods, those born from necessity and a handful of pantry staples. This is one such poem: a tiny, tender soda bread that asks nothing of you but a gentle hand and 25 minutes of your time. There is no yeast, no resting, and no complicated kneading, just the quick magic of milk and vinegar coming together to create a light crumb. It is the perfect anchor for a cozy evening soup or a bright morning jam, leaving your kitchen scented with the warm promise of homemade comfort.
Servings :
1 small loaf (3 servings)
Calories:
Prep Time
15 min
Cooking Time
25 min
Rest Time
0
Total Time
40 min
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