Home-baked bread in no time at all!!
Perfect with a nice bowl of soup.
I’ve been busy away from the blog recently, so it’s great to be back! Thought I’d get started again with something simple and hearty.
I love soda bread, good bread doesn’t need to be fiddly or take ages to make. These muffins are wholesome, have a great flavour and texture from ingredients you’ve probably got tucked away in your cupboards right now.
Soda bread is easy when you know how. We don’t want to taste any soda (bicarbonate that is) so we balance it with the flavour of the buttermilk. That’s the art of soda bread. The acid in the buttermilk help the loaf to rise. We use plain flour here to give the soda bread lighter texture. Soda bread is unique!
I do like a muffin! We make fresh loaves everyday so it’s just changing things up a little. These will be paired with a nice Winter Roots and Lentil Soup at the minute.
I think with a muffin like this, it’s also about the crust. It’s a wrap-around crust! Crust all over. This is a definite bonus when it comes to muffins or rolls.
You can add all kinds of herbs (rosemary and thyme), nuts or seeds and spices to this bread. You can also bake it in a loaf shape, just add a little more time to the bake.
Making vegan buttermilk is very easy and ideal for baking. I like to use vinegar as the acid, and soya milk. But you can experiment with acid’s like lemon/ lime juice and other plant milks, like almond. But other plant milks may not curdle as well.
We need loads of hearty and warming dishes at this time of year, I hope you like these muffins. Do let us know if you make them and feel free to ask any questions or give feedback in the comments below.
You can go wholegrain 100% here if you fancy. Just replace wholegrain flour with the white flour. The texture will be a little more dense, but tasty.
Make sure you give the mix a good stir, this helps to create a nice texture.
Wholegrain Soda Bread Muffins – Vegan
The Bits – For 12
150g plain white flour
300g wholemeal bread/ strong flour
2 tbs brown sugar
2 tbs rapeseed or olive oil
1 teas bicarbonate of soda
1 teas salt
Oats (for sprinkle)
325ml soya milk
2 teas apple cider or white wine vinegar
Stir the vinegar into the soya milk and leave to sit for 10 minutes. It will form a buttermilk texture.
Preheat a fan oven to 180oC.
Place all the dry ingredients in a large mixing bowl then mix in the buttermilk. Mix well for a few minutes, I like to use a wooden spoon.
Lightly oil a muffin tin and using two dessert spoons, this is the easiest way, spoon the dough into the tin. Make the muffins roughly equal in size.
Sprinkle with oats or a little more flour and place in the oven. Bake for 14 minutes.
Once baked, they’ll be nice and golden on top. Leave the muffins to sit for a couple of minutes in the tin and then remove onto a wire cooling rack.
Best enjoyed warm with a nice bowl of soup. Also nice with your favourite jam and vegan creme fraiche.
Wholegrain flours are less, or not, processed at all. Wholegrain flour is much higher in fibre than white flour, fibre is essential in our diets for loads of reasons. Good levels of fibre in our diets will help our digestion, can lower blood cholesterol and even help to lose weight.
Wholegrain flour has roughly six times more fibre per serving than white flour. Wholegrains are low GI, meaning they’re great fuel for our bodies, releasing sugar slowly into our bloodstreams. We’re also talking vitamins; some vitamin B’s, folate, riboflavin.