So here is my dairy-free take on the classic cris-crossed Irish soda bread. Instead of yeast acting as the rising agent, the combination of bicarbonate of soda and buttermilk cleverly pushes up the dough into a crispy, dense bread. Since I am allergic to dairy, buttermilk was no good for me. After a little internet research, adding either vinegar or lemon juice to the milk makes for a good substitute. If the process of making the bread isn't delightful enough, I always tend to feel quite proud after making this and sharing with my family. A good loaf and a pot of homemade soup to be shared with one another to begin the new year. That's what it's all about really, for me anyway. If you'd like to see how I make this, here's a video of me in the kitchen!
170g of wholemeal spelt flour
170g of rye flour
a good pinch of salt
1/2 a teaspoon of bicarbonate of soda
290ml of rice milk/ dairy-free milk
1.5 tablespoons of lemon juice/ apple cider vinegar
1 tablespoon of honey
Preheat the oven to 200 degrees Celsius.
Begin by pouring the lemon juice into the rice milk, and let this sit for at least 5 minutes.
Then mix together the two flours, salt and bicarbonate of soda.
Pour in the honey into the milk mixture and add this to the bowl of dry ingredients.
Bring everything together to form a dough, adding a little spelt flour if it's sticking to your hands.
Lightly knead and form into a ball. Place on a lined and lightly floured baking tray, softly flatten.
Finally, make a cross in the dough and bake for 25-30 minutes until golden brown.