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A Vegan Soda Bread That Comes Together in Under an Hour
This Vegan Soda Bread is a quick, no-yeast bread made with pantry staples and perfect for beginners looking for an easy homemade bread with a soft crumb and crisp crust.
No-yeast Bread with Vinegar and Baking Soda.
Why you will love and enjoy this Vegan Soda Bread
- No yeast and no waiting make it perfect for last-minute baking
- Soft inside with a crisp crust that’s just right for butter or jam
- Comes together in one bowl with simple pantry ingredients
Vegan Soda Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 round loaf, about 8 slices 1x
- Category: Vegan Recipes
- Method: Easy baking
- Diet: VeganDiet
Description
Made by our 10-year-old granddaughter when she asked for something warm and fast. No-yeast, no waiting around, just a soft loaf with a crisp top and a tender crumb.
Ingredients
- 450 g all-purpose flour (about 3 1/2 cups)
- 3 g fine sea salt (1/2 tsp)
- 4 g baking soda (3/4 tsp)
- 375 ml vegan milk (1 1/2 cups), plus a splash more if needed
- 7.5 ml vinegar (1 1/2 tsp)
Instructions
- Preheat your oven to 450⁰F (230⁰C).
- Place parchment paper on a baking sheet.
- In a large bowl, sift together 450 g all-purpose flour, ½ tsp fine sea salt, and ¾ tsp baking soda, and mix evenly.
- In a small jug, combine 1½ cups vegan milk with 1½ tsp vinegar. Let it sit for a minute or two to curdle lightly.
- Make a well in the centre of the dry ingredients and pour in the milk mixture.
- Using your hand, gently pull in the flour from the sides inwards over the liquid. You’re aiming for a soft dough. If it feels dry, add a tiny splash more milk. If it’s sticky, dust with a bit more flour.
- Turn the dough onto a well-floured surface, or as our 10-year-old did, directly in the large bowl (to avoid a mess). Knead very lightly, just enough to bring it together.
- Pat the dough into a round about 1½ inches thick. Place it on your prepared baking sheet.
- Using a sharp knife, cut a deep cross into the dough, going almost all the way to the edges. This helps it bake through properly.
- Bake at 450⁰F (230⁰C) for 15 minutes.
- Then reduce the heat to 400⁰F (200⁰C) and bake for another 25 to 30 minutes, depending on your oven.
- The bread is ready when the top is nicely browned, and the bottom sounds hollow when tapped.
- Let it cool on a rack for at least 20 minutes before slicing, if your 10-year-old can wait that long.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by 10-year-old Granddaughter with minimal help and guidance from Ouma Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 457
- Sugar: 3.1 g
- Sodium: 606.3 mg
- Fat: 3.1 g
- Saturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 92.2 g
- Fiber: 3.8 g
- Protein: 12.8 g
- Cholesterol: 0 mg
The crust cracks just slightly as it cools, and that first slice is softer than you’d expect. It’s the kind of bread that disappears quickly and quietly from the counter.
Vegan Soda Bread is appealing because it removes the usual waiting and still delivers a soft, satisfying loaf. It’s quick to prepare, easy to handle, and fits naturally into a busy day, making it hard not to head straight to the kitchen and start baking.
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