Nutty and hearty, this whole wheat soda bread comes together without the use of yeast or kneading. It’s vegan thanks to a homemade “buttermilk” made with thick full-fat coconut milk and vinegar.
I’d nearly forgotten about the existence of soda breads until I was re-watching old episodes of The Great British Baking Show and it was one of the signature challenges for bread week. It felt like rediscovering a favorite album or piece of clothing that you loved but hadn’t thought about in years. It’s kind of crazy how the brain tucks things away to save for later. All you have to do is encounter the trigger and it all comes flooding back.
As far as bread goes, soda bread is as simple as it comes because there is no kneading, no proofing, and not much fuss when it comes to shaping and baking. It’s meant to be a humble and dense loaf of bread, which I sort of love. It’s not at all concerned with the perfect crumb, aeration, or chew. It’s the bread version of giving absolutely no fu*ks. And that is something I can totally get behind!
I used a “Rouge de Bordeaux” whole wheat flour in this loaf of soda bread. It has a lovely nutty flavor that will make you swear there are spices in the mix. French bakers in the 19th century loved this variety for the complex flavor it lent to their loaves. And after using it, I can totally see why! I got mine from Barton Springs Mill which has the added bonus of being both grown and milled in Texas. Feel free to use any whole what flour that is available to you!
Whole Wheat Soda Bread
- Total Time: 38-42 minutes
- Yield: 1 loaf 1x
- Diet: Vegan
Description
Nutty and hearty, this whole wheat soda bread comes together without the use of yeast or kneading. It’s vegan thanks to a homemade “buttermilk” made with thick full-fat coconut milk and vinegar.
Ingredients
Instructions
Preheat your oven to 425 and lightly dust a baking pan with flour.
In a stand mixer or by hand, mix together the flours, salt, and baking soda. In a separate bowl whisk together the milk, vinegar, and syrup until combined, then add to the dry ingredients. Mix until a somewhat shaggy dough begins to form. (You want to make sure all of the flour has been incorporated and the ingredients come together in a cohesive ball.)
Dump the dough onto your prepared baking sheet and form it into a round that is roughly 6 to 7 inches in diameter. Sprinkle the top of the dough with a bit more flour, then use a sharp knife to slash an X in the top of the dough, cutting nearly all the way down through the dough to the baking tray. This will help with the rise and allow the interior of the bread to cook properly.
Bake your bread for 28-32 minutes or until it is deeply golden and the loaf sounds hollow when tapped on the bottom. Cool at least 30 minutes before slicing and enjoying.
Store leftovers in an airtight container in the fridge and enjoy within a couple of days.
Notes
- I love a hint of sweetness in a loaf like this hence the presence of maple syrup. Feel free to leave it out and scale the amount of whole wheat flour back to 150g.
- This bread tastes best the day it is made but it can be stored in the fridge up to 2 days and re-warmed in the toaster if you like.
- Prep Time: 10 minutes
- Cook Time: 28-32 minutes
- Category: bread
