food : soda bread

I had made soda bread before, a long time ago (25 years or so). My wife has been wanting us to make more bread and I remembered it as a fairly simple to make option that I knew we had the ingredient for. We made this and were very pleasantly surprised by how much we liked it. It has a hard crust that tastes great and a nice soft interior. I particularly loved it with vegan butter and vegemite.


Amount Measure Ingredient
2TbspApple cider vinegar
1.75CupNon-dairy milk
2TbspNon-dairy milk
3CupAll-purpose flour
0.75CupWhole-wheat flour
1.5tspBaking soda


  1. Whisk together apple cider vinegar and 1.75 C + 2 Tbsp non-dairy milk and set aside for ~10 minutes
  2. In a mixing bowl whisk together all the dry ingredients
  3. Make a well in the center of the dry ingredients and pour in the wet ingredients
  4. Stir together using hands or spatula until just mixed
  5. Knead gently for, at most, a minute or two: until you can form a ball from the mixture (add extra flour if need be), expect it to be sticky
  6. Line a baking sheet with parchment paper and lightly grease the parchment paper
  7. Turn the dough onto the pachment paper and press down into a disc no more than 1.5 inches thick
  8. Cut a 0.5 inch deep cross on top of the disc and very lightly sprinkle with flour
  9. Bake at 430°F on the middle rack for 20–30 minutes or until the outside is crusty and starting to get a light golden brown color, rotate the pan halfway through cooking
  10. Transfer to a cooling rack and let cool for 1 hour before slicing
  11. Store for 3–4 days at room temperature, wrapped in a towel