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Traditional Green Irish Soda Bread Recipe

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4 from 56 reviews

Traditional Green Irish Soda Bread is a delightful vegan twist on the classic Irish bread, incorporating nutrient-rich kale and plant-based buttermilk. This vibrant loaf boasts a tender crumb, subtle tanginess from vegan buttermilk, and a beautiful green hue from blended kale. Easy to prepare and perfect for any Irish-inspired meal, it’s a wholesome bread that combines traditional flavors with modern vegan ingredients.

Ingredients

For the green buttermilk:

  • 1.75 cups soy milk (Silk Unsweetened recommended)
  • 1.5 tbsp freshly squeezed lemon juice
  • 2 cups kale

For the dough:

  • 2.5 cups King Arthur all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp sugar
  • 1.25 tsp baking soda (sifted)
  • 1.25 tsp salt
  • 2 tbsp cold vegan butter, cut into ½-inch cubes
  • 1 tsp nutritional yeast

Instructions

  1. Preheat and prepare dry ingredients: Preheat your oven to 375°F. Measure out the all-purpose flour, whole wheat flour, sugar, sifted baking soda, and salt. Cut the cold vegan butter into small ½-inch cubes and keep it cold to ensure a tender crumb.
  2. Make vegan buttermilk and prepare kale: Combine soy milk and freshly squeezed lemon juice in a bowl; let sit for 5-10 minutes to curdle. Meanwhile, bring a pot of salted water to a boil and blanch the kale for 5 minutes until tender. Transfer kale to an ice bath to preserve color, then squeeze out all excess moisture thoroughly.
  3. Blend kale and buttermilk: Blend half of the curdled milk mixture with the dried kale and nutritional yeast until smooth and vibrant green. Reserve the other half of the milk mixture to adjust dough consistency later.
  4. Combine dry ingredients and butter: In a large bowl, gently rub the cold butter cubes into the flour mixture with your fingertips until the mixture resembles coarse breadcrumbs, creating pockets for a tender crumb.
  5. Form the dough: Pour in the kale-buttermilk blend and stir until a shaggy dough forms. Gradually add the reserved milk mixture to achieve a soft, slightly sticky dough that just comes together.
  6. Knead and shape: Turn the dough onto a lightly floured surface and knead gently 4-5 times to avoid toughness. Shape dough into a round ball about 2 inches tall and place on parchment-lined baking sheet or cast iron skillet. Score a deep X about ¼ inch across the top to allow even baking and for traditional appearance.
  7. Bake the bread: Bake in the preheated 375°F oven for 35-40 minutes until the crust is golden brown and the center reaches 190°F on an instant-read thermometer. For a better crust, cover the loaf for the first 25 minutes (using a Dutch oven), then uncover to brown.
  8. Cool before slicing: Transfer baked bread to a wire rack and cool for at least 20 minutes to allow the crumb to set fully, ensuring clean slices and preventing a gummy interior.

Notes

  • Keep the vegan butter cold to create a tender crumb texture.
  • Blanching and shocking kale in ice water helps retain its bright green color.
  • Do not overknead the dough to avoid tough bread.
  • Using a Dutch oven during baking creates steam, improving crust quality.
  • Internal temperature of 190°F ensures the bread is fully baked.
  • Allow the bread to cool completely for best slicing results.

Find it online: https://deliciousyum.com/traditional-green-irish-soda-bread-recipe/