Vegan Whole Grain Soda Bread
Rustic, hearty, and ready in under an hour, this whole grain loaf is the kind of bread that makes your kitchen smell absolutely incredible. The trick here is mixing apple cider vinegar into plant-based milk and letting it sit for a few minutes — that simple step creates a dairy-free "buttermilk" that reacts with the baking soda to give the loaf its lift, no yeast or eggs required. Whole wheat flour and rolled oats bring a satisfying nuttiness and chew, while a touch of maple syrup and melted vegan butter round out the flavor just enough to keep things interesting. The dough comes together quickly with a fork and your hands — no stand mixer, no kneading, no fuss. That deep X scored across the top isn't just for looks; it helps the center bake through evenly and gives you those gorgeous, crackly edges. Sliced thick and served warm, it's wonderful with vegan butter, jam, or alongside a bowl of soup. This recipe makes 8 generous portions, so there's plenty to share — or to keep all to yourself.
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Learn more →Ingredients
8 servings
- 1 ½ cups plant-based milk
- 2 tbsp apple cider vinegar
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- ½ cup rolled oats
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 tbsp maple syrup
- 2 tbsp vegan butter, melted
For topping
- 2 tbsp rolled oats, for topping (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Stir the apple cider vinegar into the plant-based milk and let it sit for 5 minutes, until slightly curdled and thickened.
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