PREP TIME: 10 minutes 
COOK TIME: 50 minutes
TOTAL TIME: 1 hour hour
SERVINGS: 10 slices

INGREDIENTS
  
4 cups all purpose flour (don’t use bread flour)
1 tablespoon white or cane sugar
1½ teaspoons fine sea salt
1¾ teaspoons baking soda
1 cup soy milk (because it curdles best. Other plant milks will work but you won’t get the best buttermilk flavor)
½ cup natural vegan yogurt (it must be unsweetened and unflavored – see recipe notes for alternative)
4 tablespoons melted vegan butter
1 tablespoon apple cider vinegar
1 handful rolled oats for sprinkling (optional but looks pretty)

INSTRUCTIONS
 

1. Preheat oven to 400 ° F and line a baking tray or a minimum of 10 to 12 inch cast iron skillet with parchment paper.
2. To a large mixing bowl add the flour, sugar, salt and baking soda. Give them a quick whisk or stir to combine.
   In another bowl or jug add the soy milk, natural yogurt, melted butter and vinegar. Whisk to combine.
3. Lightly flour a spot on your work surface ready for shaping the loaf and if you want to decorate the top of the loaf with a sprinkle of oats, have them, and a small bowl of water and pastry brush handy too. Don’t mix up the dough until all of this is ready.
4. Pour the wet mixture into the dry ingredients and stir them together with a spatula to form a shaggy dough. Keep stirring until it gets too difficult. If it’s dry add a tiny drop or two of milk and stir until absorbed.
5. Turn the shaggy dough out onto the floured surface along with any bits that didn’t incorporate well. Dust your hands well with flour and bring the dough together into a ball. If it is really sticky sprinkle on a bit more flour. Shape into a 7-inch disc shape about 2 inches high. It doesn’t need to look perfect. The beauty of soda bread is it should be rustic!
6. Don’t take too long doing this. The quicker you are the more the bread will rise.
   Once it’s shaped transfer it onto the parchment-lined tray/skillet. Get your sharpest knife and wet it by either running it under the tap or dipping it in a glass of water, then slice a cross shape about ¾ inch deep into the top. In between each knife cut, run the knife under the tap to wet it again. It helps you get a clean, smooth cut without dragging the dough.
7. If you want to decorate with oats, brush the top of the loaf lightly with water then sprinkle the oats over the top. The water helps them stick.
8. Immediately put in the oven and bake for 50 mins. or until a firm golden crust has formed and it sounds hollow when tapped on the bottom.
9. Once done, remove from the oven and place on a cooling rack. Allow to cool for at least 30 minutes before cutting.
   
   NOTES
   No yogurt? – Use more dairy-free milk instead. A total of 330 mls (1 cup and 6 tablespoons). For the best flavor and texture though I highly recommend using yogurt if you can because the acidity helps with the rise of the bread.
   Storage & freezing – Keeps well for up to 3 days. Store in an airtight container or bag. Freezes well for up to 3 months. Defrost overnight or for a good few hours on the counter. Once defrosted it can be reheated. Place on a baking tray and bake at 350°F for about 20 minutes. 
   Source: https://avirtualvegan.com/vegan-soda-bread/

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