Vegan Whole Wheat Soda Bread
You don’t need to wait until St. Patrick’s Day to enjoy this vegan Whole Wheat Soda Bread! Nibble on it for breakfast along with a Shamrock Shake or snack on a few slices in the afternoon along with a cup of hot tea.
Ingredients
- 2 cups almond or soy milk
- ¼ cup apple cider vinegar
- 3 cups whole wheat flour
- 1 ⅛ teaspoon baking soda
- 1 teaspoon sea salt
- ¼ cup plus 1 tablespoon sunflower seeds divided
- 2 tablespoons plus 2 teaspoons flax seeds divided
- 1 teaspoon aquafaba (liquid from a can of chickpeas or white beans)
- 1 tablespoon rolled oats
Instructions
- Adjust your oven rack so it’s in the middle position and preheat to 425°.
- Lightly oil a 9-inch round baking pan.
- Clabber the soy milk by combining it with the apple cider vinegar in a small bowl. Allow the mixture to sit for 5 to 10 minutes.
- Combine the flours, baking soda, and salt in a large bowl, and whisk to combine.
- Add the clabbered soy milk to the dry ingredients, and mix with a wooden spoon or rubber spatula until just combined. The mixture will be sticky.
- Fold ¼ cup of sunflower seeds and 2 tablespoons of flax seeds.
- Scrape the mixture into the prepared baking pan. Brush the top with the aquafaba and sprinkle on the remaining sunflower seeds, flax seeds, and the rolled oats. Use a large serrated knife to cut a large “x” into the dough, about 1” deep. You may need to wipe the knife with a damp cloth between cuts.
- Bake for approximately 35-45 minutes, until the bread has risen and is golden brown.
- Place the pan on a cooling rack for 10 minutes. Carefully remove the bread from the pan, and place on the cooling rack and allow to completely cool.