Dairy Free Irish Soda Bread

What would St. Patrick’s Day be with out a little Irish Soda Bread? 

For those of us who are sensitive or allergic to dairy, the usual butter laden variety would be treacherous. This recipe is a sweeter version than traditional soda bread and uses Earth Balance vegan buttery spread as a dairy substitute. I especially love the hearty flavor of the caraway seeds combined with the sweetness of the raisins. Legend has it that the cross cut on top of the bread wards off evil spirits for the holy feast of St. Patrick, but I find that it simply makes it easier to divide after baking. If dairy is not an issue to you, real butter and buttermilk may be directly substituted.

DAIRY and EGG FREE

serves 8 

Preheat oven to 375º

Dairy Free Irish Soda Bread

2 cups all purpose flour

1 cup whole wheat flour

1/2 cup sugar

1 teaspoon baking SODA

3/4 teaspoon sea salt

9 tablespoons dairy free margarine

1 tablespoon caraway seeds

1/2 cup raisins

dairy free “buttermilk” divided

(1 cup + 1 1/2 tablespoons of original rice milk

mixed with 1 1/2 tablespoons of vinegar)

1. Line baking sheet with parchment and set aside.

2. In a large bowl combine dry ingredients with a whisk.

3. Mix rice milk and vinegar and set aside.

4. Cut the cold margarine into small (1/4") size chunks and mix  into dry ingredients using a pastry cutter or fork until mixture is crumbly 

(do not over mix).

5. Add caraway seeds, raisins and dairy free “buttermilk” reserving 1 1/2 tablespoons to brush on top of the bread.

6. Stir until evenly moist. 

7. Gather dough into a ball. Kneed 16 turns on a lightly floured board.

8. Pat into a flat (1.5" thick) disk onto a parchment lined baking sheet.

9. Slash a cross on top with a knife, brush with dairy free “buttermilk”.

10. Bake for 30-35 minutes until golden.

11. Cut into wedges and serve warm or cool.

©2010 tricia barry biagi