This traditional Irish soda bread is made with whole grains and simple ingredients. It's a delicious quick bread that is nutritious and a great source of fiber. Try making a loaf of this vegan Traditional Irish Brown Soda Bread any time of year.
This easy vegan Irish soda bread recipe was adapted from a recipe from the cookbook: In An Irish Country Kitchen by Clare Connery.
Making the Classic Irish Soda Bread
To begin, preheat the oven to 425 degrees. Place a baking sheet on the middle rack of the oven.
Next, measure out the 2 cups of unsweetened plant-based milk in a large measuring cup. I prefer to use unsweetened soy milk. Mix in 2 tablespoons of apple cider vinegar. You can also use lemon juice or white vinegar. Set aside this milk mixture which will make a vegan version of buttermilk.
In a large mixing bowl, add the whole wheat flour, white flour, salt, baking soda, 1 tablespoon of wheat bran, wheat germ, and sugar. Mix together with a whisk.
Cut the vegan butter into small pieces and add to the flour mixture. Use your hands to make smaller, pea-sized pieces of vegan butter and incorporate them throughout the flour. You can also use a pastry cutter.
My favorite vegan butter to use is Earth Balance. It comes in sticks as well as tub form so it's easier to measure.
Make a well in the center of the mixture. Add in the vegan buttermilk. Use a fork to quickly mix up the dough. Do not over-work the dough or it will get too dense and tough.
Spoon the mixture into the prepared pan. Leave it "rough" on top. You do not need to level it out. Sprinkle 1 teaspoon of wheat bran over the top of the dough.
Place the pan onto the hot baking tray in the preheated oven and bake at 425 degrees for 10 minutes. Lower the temperature and bake for an additional 40 minutes.
Take the finished bread out of the oven and let it cool in the pan for about 10 minutes. Take the bread out of the pan and onto a cooling rack to cool completely. Slice with a serrated knife and serve.
We love this bread with a little vegan butter spread on it. This bread is best the day it's made. You can store leftover bread in an airtight container at room temperature for another 1-2 days at the most.
What's the best dairy free milk to use?
My favorite is unsweetened soy milk. Unsweetened almond milk or oat milk would work well too. I wouldn't use coconut milk as it will give it too much of a coconut flavor.
Does the dough need to rise?
No. This is a quick bread, not a yeast bread so there is no rising time needed.
What is buttermilk?
Buttermilk is basically a sour milk. This recipe uses a vegan version which is just a plant-based milk plus an acid like vinegar or lemon juice. Want more detailed information about dairy-free buttermilk? Check out Vegan Buttermilk Substitute.
While this delicious bread is perfect for St. Patrick's Day, it's wonderful to make all year long. It makes a great sandwich brown bread as well! This traditional Irish brown soda bread is a great source of fiber and the whole family will love the flavor.
Looking for other Irish vegan recipes? Check out:
- Easy Vegan Irish Soda Bread with Raisins
- Easy Sautéed Cabbage and Onions
- Hearty Vegan Stew with Potatoes
Special thanks to my friend Kate F. who introduced me to the original recipe. When I heard everyone raving about her bread, I knew I wanted to veganize it.
Traditional Irish Brown Soda Bread (Vegan)
- 2 cups unsweetened non-dairy milk (I use soy)
- 2 tablespoon apple cider vinegar
- 2 cups stone ground whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- 1 tablespoon + 1 teaspoon wheat bran, divided
- 1 tablespoon wheat germ
- ¼ cup sugar
- 3 tablespoon vegan butter
- Preheat oven to 425° and place a baking sheet in the middle rack. Prepare a 7" round cake pan by spraying with nonstick oil spray.
- Measure out the non-dairy milk in a large measuring cup. Add the apple cider vinegar, stir, and set aside. This will make vegan buttermilk.
- In a large bowl, add the whole wheat flour, white flour, salt, baking soda, 1 tablespoon of wheat bran, wheat germ, and sugar. Mix together with a whisk.
- Cut the vegan butter into small pieces and add to the dry ingredients. Use your hands to break down the vegan butter to pieces no larger than a pea. Make sure they are well incorporated.
- Make a well in the middle of the flour mixture. Pour in the vegan buttermilk. Use a fork to quickly mix up the dough making sure you don't over mix.
- Spoon the bread dough into the prepared pan leaving it "rough" on top. No need to flatten it out. Sprinkle 1 teaspoon of wheat bran over the top.
- Place the pan on the baking sheet in the 425° oven. Bake for 10 minutes. Lower the temperature to 400° and bake for an additional 40 minutes.
- Take the bread out of the oven and let cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
- This bread is best the day it's made. You can store leftover bread in an airtight container at room temperature for another 1-2 days.
- I like to use Bob's Red Mill stone ground 100% whole wheat flour.
- My favorite vegan butter to use is Earth Balance.