Irish Soda Bread

My brother-the-oncologist has stopped using plastic. (Welcome to the club!) In an attempt to find bread without a plastic bag, he made Irish Soda Bread. My interest piqued when I heard there was a bread that didn't require kneading and rising time. I found myself without buttermilk, so I found this vegan version. It turned out great--moist, sweet, great crust. Due to the fact that I didn't knead it (I only mixed well), and it only took about an hour to make, it's my new bread recipe! And it stuck together much better than previously-blogged-about barley flour bread.

As usual, I used only barley flour...

Whole Wheat Vegan Irish Soda Bread

Written by Lindsay Nixon

Irish Soda Bread Recipe

A whole wheat vegan version of the Irish comfort food! Perfect for spreading jam or dipping into coffee or tea. Lemon juice may be substituted for the apple cider vinegar. You can also increase the sugar to 4 tbsp for a sweeter bread.

Ingredients:

    * 1.5 cups non-dairy milk**

    * 1.5 tsp apple cider vinegar

    * 4 cups whole wheat pastry flour

    * 1 tsp baking soda

    * 1 tsp salt

    * 2 tbsp raw sugar (optional)

    * 1 cup raisins (optional)

Instructions:

1. Combine the apple cider vinegar with non-dairy milk and set aside for at least 5 minutes.
2. Grab a really big mixing bowl (the biggest you have) and add the flour, sugar, baking soda, salt and raisins.
3. Whisk until it's evenly combined and well incorporated.
4. Whisk the non-dairy milk mixture a few times until it's light yellow and curdled.
5. Slowly pour non-dairy milk mixture into the flour, stirring as you go with a wooden spoon until it's wet and dough-like. 
6. Knead the dough once or twice to shape it into a ball but be careful not to over knead or it will be tough.
7. Place dough on a greased cookie sheet or a greased cast-iron skillet (how the Irish do it). Using a serrated knife to make an "X".
8. Bake 30 to 45 minutes at 425 degrees, until it's golden and cooked thoroughly. Check by pushing a long, wooden skewer or thin chopstick into the center. If it comes out clean, it's done. Also add an aluminum foil tent over top after 20-25 minutes if the top is burning or getting too dark.  

 source: http://happyherbivore.com/2010/03/irish-soda-bread/

**Julie's note: you can also use milk for this. if using milk, use 1.5 cups milk and 1.5 tablespoons (NOT teaspoons) apple cider vinegar. curdling will take a bit longer and will be less chunky

Apple Rhubarb Bread

I got excited when I found rhubarb at the farmer's market. This bread is amazing. We cannot stop eating it.  I used barley flour of course, and I would omit 1/4-1/2 cup sugar next time because it is already so sweet. The rhubarb has a wonderful and unique taste...sweet and aromatic--while chopping, baking, and eating!

apple rhubarb bread

Serves/Makes:   2 loaves

Ingredients:
1 1/2 cup rhubarb -- finely chopped
1 1/2 cup apples -- chopped
1 1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla
4 whole eggs
3 cups flour
1 cup nuts -- chopped
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon

Directions:

Heat oven to 350º. Grease bottoms of 2 loaf pans 8 1/2" x 4 1/2" x 2
1/2" or 9" x 5" x 3". Mix rhubarb, apples, sugar, oil, vanilla, and
eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 50 to 60 minutes or until tested done. Cool 10 minutes. Loosen
sides of loaves from pan. Remove to wire rack.

source: http://www.cdkitchen.com/recipes/recs/410/Apple_Rhubarb_Bread43563.shtml