Easy Vegan Irish Soda Bread Recipe

Yesterday I was reading a beautiful book about the history of Ireland. I just love this country where I have had the chance to visit several times, I wanted to put them in the spotlight and share with you this delicious and Easy Vegan Irish Soda Bread Recipe

Irish soda bread, that is to say, the quickest recipe for Irish bread and the most perfect one.

Its trademark crust, with the soft crumbs, and with no yeast to rise and no need to be kneaded. Good news, right?

Irish Soda Bread

Irish Bread: A real relic, also widespread in other countries/regions including Scotland, Serbia, and Australia for example. It is so easy for anyone to prepare it at home without a hustle.

In fact, the distinctiveness of this bread (besides the obvious name) lies in the absence of yeast replaced by sodium bicarbonate (no soda, and by the presence of fermented milk or buttermilk).

The two ingredients, by chemical effect, will make it rise pretty well. There were also other recipes made with whole fresh milk but it is really the ones with fermented or buttermilk that it works best with excellent texture.

Easy Vegan Irish Soda Bread Recipe

Soda bread is a food that is consumed everywhere in Ireland and which has the advantage of being a ready bread prepared and baked very quickly because the rising agent is baking soda (or baking powder) and not yeast.

The ingredients for traditional soda bread are therefore flour, baking soda, salt, and buttermilk (It is also either buttermilk or fermented milk).

This ingredient in the dough contains lactic acid, which, in contact with baking soda, creates small bubbles of carbon dioxide, which gives a well-crumbed loaf.




For 1 loaf:

  • 150g white flour
  • 150g wholemeal flour
  • 1/2 teaspoon salt
  • 1 teaspoon of baking soda
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 50g rolled oats + a little more for the top
  • 30cl of vegetable milk


  1. Preheat the oven to 220˙C.
  2. Mix all the dry ingredients
  3. Pour the liquid ingredients into the dry ingredients and mix with a wooden spoon (or with your fingers, this works great too) until you form a ball of dough.
  4. Place it on a baking sheet covered with parchment paper or, like me here in a cake pan (21cm x 11cm x 6 cm) or a bread pan (900g), previously oiled and floured.
  5. Sprinkle with sesame seeds or rolled oats.
  6. Bake in an oven preheated to 220 ° C for about 45 to 50 minutes
  7. Let cool before cutting.