Little Lump of Irish Soda Bread (Vedic)

"Oh, well Hallo ya lattle leprechauns! Congratulations, you've found the rainy day pot o' gold!"

Yep, that's right!  There is nothing we love more on a rainy weekend day than whipping up an easy, no-need-to-rise, creamy irish soda bread.  It's a great way to enjoy some fresh bread without all the time and hassle of regular bread.

Fresh out of the oven, we enjoy it with some coconut butter and homemade marmalade on top with a big pot of Irish Breakfast tea on the side.  It just doesn't get any better.  Well, when it's pouring rain, we think the cat has the right idea...a big roaring fire DOES make it better, he he!

Zante currants, caraway seeds, and an easy to make vegan "buttermilk" create a light, flavorful breakfast bread that is lightly sweetened with a touch of sugar.  This is simply the best rainy day breakfast. Enjoy!

Vegan Irish Soda Bread  (Serves 3-4)

Ingredients:

1 cup wheat flour

2 cups white flour, divided 

1 cup non-dairy milk

1/2 cup zante currants or raisins 

2 tbsp coconut oil, melted

1 tbsp sugar

3/4 tsp apple cider vinegar

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp caraway seeds

Directions:

1.  Pre-heat oven to 425 degrees.  If using a bread stone, put it in now to heat up.
2. In a separate small bowl, add the milk and vinegar and give it a quick stir.  The vinegar will curdle the milk and turn it into a sour milk or faux buttermilk.
3. In a large mixing bowl add 1 cup wheat flour and 1 1/2 cups white flour, the sugar, sea salt, caraway, baking soda, and currants.  Stir with wooden spoon to evenly mix.
4. Add melted coconut oil to the buttermilk mixture and pour into the dry ingredients while mixing with a wooden spoon until you have a reasonably dry, yet lightly sticky ball of dough.
5. On a floured surface, place the sticky ball of dough and knead 12 times while incorporating the additional 1/2 cup of white flour.  So, knead three times then sprinkle with flour; then knead three more times and sprinkle with some flour; keep doing that until the bread is a nice dough that is no longer too wet.
6. Shape into a nice little mound that is about 2-3 inches thick.  Score the top with a knife.
7. If using a bread stone, lightly flour the area where you'll place the bread.  If you don't have a bread stone use a cookie sheet and lightly flour the spot where the bread will go.
8. Bake for 45 minutes, or until the top is light-golden brown.  Let it sit on a cutting board for 10 minutes, then slice and Enjoy!