Now that the holidays have come to an end, I feel the need to cut out the cookies (at least for a week), mix in a few more salads, and just plain get my eating back on track. I figure that there must be other’s who feel the same way, therefore you will not find a sweet treat here today… Today we’re serving up something to accompany a hearty soup or crisp salad. Irish Soda Bread.
What I love about soda bread is how fast it is to make. In less than an hour you can have a hot loaf fresh from the oven and on the table ready for dinner… Since making this bread I have been devouring it. Warm and smothered with margarine, smeared with peanut butter or jam, I even made grilled cheese with it. This bread is delicious every way I’ve sliced it.
Irish Soda Bread
3 1/2 cups All-Purpose Flour
1 tbsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 tbsp Rolled Oats
2 tbsp Coconut Oil, semi-solid
1 1/2 cups Non-Dairy Milk
1 tbsp Agave Nectar
1 tsp Apple Cider Vinegar
Pre-heat oven to 375°F and prepare a baking sheet by lightly dusting it with flour.
Stir together the flour, baking powder, baking soda, salt, and oats. Using your fingers, rub the coconut oil into the flour mixture until it looks like fine meal. Set aside.
Mix the milk, agave nectar, and vinegar together. Pour into dry ingredients and mix in until a moist dough is formed.
Transfer dough to a lightly floured work surface and kneed until the dough holds together (1 or 2 minutes). The dough may remain a little tacky, this is ok.
Shape dough into a loaf about 6 inches wide and 2 inches high. Transfer to baking sheet and slice a 1 inch deep cross into the top.
Bake for 30 – 45 minutes. It’s done when it’s turned golden brown and sounds hollow when you tap the bottom. Transfer to a rack and cool slightly before serving.