Making bread from scratch is one of my all time favorite memories with my Dad. Once I learned how to properly mix and use yeast, punch down the dough, and let it rise, I truly discovered what a bitch it is to make homemade bread. Like, I have to mix it, then shape it, then form it, then let it rise, punch it down, let it rise, punch it down, let it r….ya feel me? I kid, I kid. Because when that roasty toasty loaf of deliciousness emerges from the oven and you get that first warm nibble, any and all overwhelming feelings of exasperation and animosity dissipate immediately. Plus, your whole house smells like heaven on earth. So is it worth the pain and suffering? You bet your little gluten-loving ass it is.
This whole wheat soda loaf is every bit as good as the yeasty yumminess in a fresh loaf of homemade bread, but without all the fuss work! No yeast required. No waiting. No punching (unless it’s yourself for eating the entire thing 3 seconds after pulling it from the oven). Simple as pie– mix, form the dough, bake, and enjoy. Go ahead and give your oven a little extra lovin– it does all the work up in here.
This recipe is hearty and dense, with a crispy crust and chewy crumb finish. It’s 100% whole grain (read: muy high in fiber) with very minimal sugar (awwwww yeahhhh that’s my shiiiiit). The cherry on top, err, raspberry on top is the homemade jam that goes with. You can of course choose to slather your bread in butta’ or peanut butter or what have you, but this jelly holds a special place in my
It’s made from pure whole fruit and packed with fiber from the chia seeds. Try using strawberries, blackberries, or blueberries instead if that’s more your jam (so sorry for the puns dudes, it’s Monday as I write this and my brain is fuzzy from the weekend’s festivities). Another rad part about this homemade jam is how little sugar you use. Often in jarred jams and jellies, the sugar load alone is enough to make my skin crawl. And the long list of preservatives and scary Franken-food ingredients? No gracias. Plus, if you’ve ever wanted to get all Martha Stewy and make your own jam but are a bit terrified of the whole preserving and canning process, this is your golden opportunity. This jam is so damn easy to make, and is every bit as tasty as your favorite store-bought variety or even your grandmother’s marmalade (sorry, gramz, no offense). I usually make it once a month and swirl it into my Greek yogurt, top off my smoothies with it, and of course spread all over my favorite toast super thick like. Mmmm toasty, now get to bakin’!
Vegan Whole Wheat Irish Soda Bread
- 2 cups unsweetened almond milk (or other plant-based milk)
- 2 T lemon juice from freshly squeezed lemon (or 2 tsp apple cider vinegar)
- 4 cups whole wheat flour
- 1 1/2 tsp sea salt
- 1 tsp baking soda
- 2 1/2 T brown sugar
- 1/2 tsp cinnamon
- 1 cup raisins
- coconut oil, for greasing the pan
- To make vegan buttermilk, mix the plant-based milk and lemon juice (or vinegar) until well combined in a bowl and let sit for ~5 minutes.
- Pre heat dat oven to 425 degrees.
- In a separate mixing bowl, mix together the flour, salt, baking soda, cinnamon, and sugar.
- Pour the milk/lemon juice mixture into the bowl with the flour mixture and mix until just combined (don’t over mix or bread will be tougher than lunch with your ex-boyfriend).
- Mix in the raisins and combine until a dough forms. On a lightly floured surface, gently shape the dough into a large ball. Place on a lightly greased baking sheet or a cast iron pan. If you wanna be all traditional n shit, make an “X” with a knife across the dough ball (see my photo above for extra help in how the letter X is shaped)…
- Bake for 35-45 minutes, checking to see if it’s done by sticking a fork inside and if it comes out clean, it’s good to go. Let cool and then spread each slice with some jam and snack yourself stupid.
Homemade Raspberry Chia Jam
- 3 cups frozen raspberries (can also use fresh)
- 2 T honey
- 2 T chia seeds
- 1 tsp vanilla
- sprinkle of cinnamon
- In a medium saucepan over medium high, mix berries, honey, and chia seeds together. Bring up to a low boil and then simmer, uncovered over medium heat, for ~15 minutes. Stir frequently to mash up raspberries and let the mixture all thicken.
- Remove from the stove and stir in the vanilla. Put jam in the freezer for ~15 minutes, or until cool. Spoon into jars.
- If a less-chunky jam is more your jam, you can throw the whole mixture into a high speed blender (before freezing) for a few pulses to make it all a bit smoother. Jam will keep for a couple weeks in the fridge. Do not let it sit out…it lives in the fridge (we have something in common?)