This rustic loaf gets its tang and lift from oat milk soured with a splash of apple cider vinegar, standing in for traditional buttermilk to give the crumb that classic soda bread texture. Cold butter pieces are worked into the flour until the mixture turns crumbly, then folded together with the tangy milk mixture into a shaggy, rustic dough that comes together in minutes. A deep cross scored into the top and a scatter of rolled oats give it that unmistakable bakery-style finish before it goes into a hot oven. The result is a loaf with a deep golden, crackly crust and a tender, slightly dense interior that's perfect for slicing thick and slathering with jam. No yeast, no proofing, no fuss — just a straightforward one-bowl bake that comes together fast and fills the kitchen with warmth. It's a great pick for a dairy free bread basket, whether you're serving it alongside soup or toasting leftover slices the next morning.
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Learn more →8 servings
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Stir the apple cider vinegar into the oat milk and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.
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