Cranberry Orange Soda Bread
I made a vegan version of the recipe my aunt uses for her delicious soda bread and I am pleased to say my version tastes just like hers. It smelled so delicious that we couldn’t wait for it to cool, so I sliced it for eating while it was still hot.
- 500g strong flour, +flour to add during kneading
- 48g granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoons salt
- 1tsp allspice
- 110g vegan margarine (I used Vitalite because it tastes more ‘buttery’ than other versions but I did have to put it in the freezer for 15 mins to firm up before cutting it into the flour)
- 414ml plant buttermilk (make with 50 ml lemon juice or vinegar, top up with plant milk, mix and set aside to curdle)
- 1 large flax egg (1 tablespoon milled flaxseed with 3 tablespoons warm water, mix and set aside)
- 1 tablespoon freshly grated orange zest (from 1 medium to large orange)
- 100g dried cranberries or any dried fruit you wish to use
- Preheat oven to 170 degrees Celsius. Line a cookie sheet with a silicone mat or a piece of parchment paper, or coat with non-stick spray.
- In a large bowl, mix together the dry ingredients.
- Add the margarine and with a pastry blender, knife (or your fingers,) cut in or squeeze and mix the margarine in with the flour mixture until the mixture is about the size of peas.
- In a medium bowl, whisk together the buttermilk, egg, and orange zest.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon just until the dough starts to come together. Add the dried cranberries and stir just until incorporated. The dough will be wet and sticky.
- Spread some of the remaining flour onto a flat surface and turn the dough out onto it. Sprinkle a bit more flour over the bread and begin kneading, adding more flour as you go, until the bread is no longer sticky and you’re able to knead it easily.
- Form dough into a round loaf and place on the baking sheet. With a sharp knife, cut a “❤️” into the top.
- Bake for 45 – 60 minutes, or until it is golden brown and sounds a little hollow when you knock on it.
- Let cool for at least 20 minutes, then slice, add margarine and/or jam, and serve. If there is any left, store in an airtight container (other than your belly). This bread will keep at room temperature for up to 3 days.