You can’t have an Irish feast without at least one loaf of soda bread! This vegan version delivers hearty whole wheat flavor and some crunch from the sunflower seeds. For a breakfast brown bread, 5 tablespoons of currents can be added instead of sunflower seeds.
Irish Brown Soda Bread
Yield: 4 small individual loaves
2-1/2 tablespoons apple cider vinegar
2-1/2 cups sweetened almond milk (unflavored)
(If using unsweetened almond milk, add 1 tablespoon maple syrup)
4 cups whole wheat flour
1 cup whole wheat pastry flour
1/3 cup rolled oats
5 tablespoons sunflower seeds
1 teaspoon baking soda
1 teaspoon salt
Measure the apple cider vinegar into a 4-cup measuring cup.Add enough almond milk to reach the 2-1/2 cup line. Whisk. Allow to rest 10 minutes. This will be the “buttermilk”.
Preheat oven to 425 degrees. Lightly oil two baking sheets.
In a large bowl, stir together whole wheat flour, pastry flour, rolled oats, baking soda and salt. Gently mix in the “buttermilk” until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Cut an ‘X’ into the top of each loaf and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30 to 45 minutes.