This is my favourite quick vegan wholemeal bread which you can easily adapt with different flours, seeds and plant-based milk.

My 12 year old son made a sourdough starter named Jim and we really want to get into baking sourdough bread. But the reality at the moment is that we don’t have a good sourdough bread baking routine yet, so making a quick soda bread is much easier.

This recipe makes two loaves which last for two days in our house. But you could freeze one of them if you only need one at a time.

It’s tasty with homemade bean spreads, hummus or with avocado and lime, or you can serve it with a hearty garden vegetable soup.

It’s great for sandwiches too because it doesn’t crumble too much.

Soda bread is traditionally made with buttermilk and sometimes and egg but if you want to make a vegan version, you can use any plant-based milk like almond, oat, soy or rice milk.

My favourite flour combination is rye, spelt and wholemeal wheat but I often make it with just wholemeal wheat too. You can also add seeds or oats if you like.

Easy Vegan Wholemeal Soda Bread

Yield: 2 loaves

Ingredients

6 cups whole grain flour (for example 2 cups each of whole wheat, spelt and rye)
4 cups non-dairy milk (for example almond or oat)
2 tsp bread soda
1 tsp sea salt
any seeds you’d like to add (for example sesame, sunflower, pumpkin, chia or flax seeds)

Instructions

1. Preheat the oven to 200°C/ 400°F/ gas 6.

2. Mix all the ingredients and pour into two oiled loaf tins.

3. You can add poppy or sesame seeds on top if you want.

4. Bake for about 40 minutes. Check with a knife
or skewer if the bread is cooked on the inside. If not, cover with aluminum foil and bake for another 10 minutes.

5. Leave cool in the tins for 10 minutes. Take out of the tins and let the bread cool on a grate.

Enjoy!