Description
Making Irish soda bread in a bread machine is a fantastic way to prepare, bake and enjoy fresh bread in less than a couple of hours.
Ingredients
- 14g (2 rounded tablespoons) whole psyllium husk
- 240g/240ml (1 cup) warm 110°F water
- 18g (1 tablespoon) pure maple syrup
- 250g (1 cup) plain vegan yogurt*
- 90g (1 cup) GF oat flour**
- 90g (3/4 cup) brown rice flour
- 90g (3/4 cup) sorghum flour
- 60g (1/2 cup) tapioca starch
- 14g (1 tablespoon) GF baking powder***
- 3g (1/2 teaspoon) sea salt
- 50g (1/3 cup) raisins (optional)
- 1/2 tbsp caraway seeds (optional)
Topping: 1 tbsp pure maple syrup, 1 tbsp vegan yogurt (optional)
Instructions
- Prepare the portion of yogurt for the recipe so it’s not too cold when you use it, and warm up some water. I use my kettle to boil water, pour out the portion I need and let it cool to 110°F.
- Insert the mixing paddle into the bread machine pan, then add the psyllium and warm water and mix/whisk with a small soft spatula. Add the maple syrup and yogurt and mix a little bit more.
- In a large mixing bowl, combine and whisk the dry ingredients. Transfer them over the wet ingredients in the bread machine pan, including the raisins and caraway seeds. Secure the bread machine pan into the bread machine.
- Choose the RAPID or BASIC setting (whichever setting is just over 1 hour in total), and press START. With a soft spatula, help the machine mix the ingredients by scraping down the sides and corners of the bread pan. When the mixing cycle is complete, remove the paddle (optional), fix the dough, brush with the topping mixture (to get a nice golden crust), score with a cross (with a bowl/dough scrapper or a large sharp knife, see video), and close the lid and bake (let the machine finish the setting you initially selected). Do not open the lid while the dough is baking.
- NOTE: The bread machine setting options will vary depending on the bread machine (or bread maker). For some machines, the QUICK BREAD setting might be perfect from start to finish, but for others, the BASIC or RAPID setting might be best if the total time is shorter. It’s also possible to use the DOUGH option or another setting to mix for 5-10 minutes, then remove the mixing paddle, shape the dough, brush the top, score a cross, and set the BAKE setting for 1 hour and 10 minutes (1:10) up to 1 hour and 20 minutes (1:20).
- TIP: Unsure how long to bake for? If using the BAKE option, set it for longer, for example, 1 hour 20 minutes (1:20). You can always stop the bread machine sooner if the Irish bread is ready.
- At the 1 hour and 10-minute mark, check on the bread. If the crust feels harder, the edges are golden, and the internal temperature reaches 210°F, it’s ready. Remove the pan from the bread machine and let it cool in the pan for 5-10 minutes.
- Remove the bread from the pan and finish cooling on a wire rack. For this recipe, try cooling the bread for at least 1 hour. Slice or break off a piece and enjoy it with your favourite buttery spread, fresh jam, or both!
Notes
*For this recipe, I tested Yoggu! Original Plant-Based Yogurt (Sugar 0g)—superb 4-ingredient product. Silk plain (unsweetened) vegan coconut is excellent, too. If you’re not allergic to nuts, there are many other brands of vegan yogurts available.
**Milling/grinding GF oats into flour creates the freshest oat flour.
***My homemade GF baking powder contains tapioca starch, cream of tartar and baking soda. I also often use Bob’s Red Mill GF Baking Powder. It has different ingredients, including cornstarch. NOTE: Some brands of GF baking powder can leave an odd taste when too much is added to a recipe. If unsure, start with 2 teaspoons; if it’s enough, great! If the bread doesn’t rise much, add up to 1 tablespoon for the next bake.
SUBSTITUTIONS
Substitute pure maple syrup with coconut palm sugar.
Substitute plain vegan yogurt with plant milk (i.e. homemade hemp milk) soured with 1 tablespoon of apple cider vinegar, fresh lemon juice or white vinegar. It will work, but it won’t be as tasty as yogurt!
Substitute GF oat flour with almond meal/flour by weight (if not allergic to nuts).
Substitute tapioca starch with potato starch.
Substitute sorghum flour with millet flour.
Substitute brown rice flour with light buckwheat flour.
Use any raisins (Thompson, golden, currants) or leave them out.
(NOT Tested Yet) Replace the flour combo and starch by weight (grams) with a 1:1 gluten-free flour blend. Adding whole psyllium husk might not be necessary if your GF flour blend includes xanthan gum.