I took inspiration for this soda bread recipe from Nadiya Hussain’s TV show when she made her version of soda bread. She used butter milk, so I thought a vegan version was off the menu, but like most things you can easily make buttermilk by adding vinegar or lemon juice to unsweetened soya milk.

For this soda bread recipe, I used spelt flour for extra nutrients and added some amazing turmeric and walnuts to make it a superfood bread. This soda bread is so easy and quick, no need to knead or let it rise in a warm place. A rustic, healthy bread, ready in half and hour from the oven.

TOP TIP: You want the dough to not stick to your hands when you shape it into a ball. Add a sprinkle of flour if the mixture is too sticky and work it into the dough until your fingers are fairly clean.

Preheat oven to 200ºC/392ºF.

Ingredients

  • 530 g spelt or wholemeal flour
  • 1 tsp sea/ Himalayan salt
  • 1 tsp baking soda
  • 400 ml unsweetened soya milk (you need soya milk for it to turn to buttermilk)
  • Handful of chopped walnuts
  • 1 tsp turmeric
  • 1 tbsp apple cider vinegar/ lemon juice
soda water bread recipe

Photo: Aaron Calder

Method

For the Buttermilk

Add the vinegar/ lemon juice to the milk and mix in for a few seconds. Leave to one side for 5-10 minutes. This will let it curdle slightly (buttermilk).

Mix the flour with the salt and baking soda. Now add the turmeric and walnuts and mix again then add the buttermilk and stir in with a wooden spoon.

Once the dough comes together use your hands and shape into a ball (add more flour if dough is too sticky). Place the ball onto a baking mat or greased oven tin and with a large knife cut a cross in the centre (cutting right to the bottom).

Pop in the oven in the middle shelf for half an hour. Remove from the oven and the bread should sound hollow when you tap the base.

Leave to cool on a wire rack and enjoy warm. Great with houmous or dipped into a hearty soup.

Also Read: 

Tasty Vegan Bites: Courgette and Tofu Fritters Recipe

The best vegan Pancake recipe: Buckwheat & Oat Protein Pancakes