Vegan Whole Grain Irish Soda Bread

Photo: Alexandra M Jamieson

Ingredients

1 cup plain, unsweetened soy milk

1 tablespoon apple cider vinegar

1/4 cup fresh lemon juice

2 cups whole spelt flour

1/2 cup white spelt flour or unbleached whit

1/4 cup barley flour

cup Sucanat, Rapadura, or other natural cane sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

cup rolled oats

1/4 cup millet

1/2 cup raw sunflower seeds

1/4 cup extra virgin olive oil or grapeseed oil

2 tablespoons tahini

Preparation

Preheat the oven to 325 degrees. Lightly oil a 3-quart glass baking d ish and set aside.

Combine the soymilk, apple cider vinegar, and lemon juice in a bowl and set aside to curdle.

In a large mixing bowl, combine the flours, sugar, baking powder, baking soda, and salt until well combined. Mix in the oats, millet, and sunflower seeds

Add the oil and tahini to the soymilk mixture and whisk well to combine. This dough should look a little lumpy and bubbly, so don’t overmix.

Place the dough in the prepared baking dish and bake for 45 to 55 minutes, or until it’s lightly browned and a toothpick inserted in the middle comes out clean. Allow the bread to cool at least 20 minutes before cutting.