I love baking bread but it does take time and if, like me, you tend to start at the top of the jobs list on a Saturday morning, its too late to have fresh bread with lunch by the time you’ve cleared enough of the kitchen to face baking.
When Vanessa at Prepped posted her emergency bread and promised it took minutes not hours I knew I had to give it a go. Only trouble was that a key ingredient was buttermilk which definitely wasn’t going to pass the dairy free test.
A google search later and it looked as if our trusted oat milk could be tweaked with the addition of some lemon juice as a stand in.
And so I gave it a go – end result was a lovely loaf in less than an hour (it took a big longer to cook in the Aga than she suggested) and that nice feeling that comes from having freshly baked bread to eat with some nice cheese for supper on a Sunday night.
Will I be using this receipe again – absolutely!
Dairy free emergency soda bread (via Prepped)
500g of plain flour
11 /2 tsp caster sugar
1 tsp baking soda (aka bicarbonate of soda)
1 tsp salt
1tbsp caraway seeds
450ml buttermilk substitute, 450ml oat milk plus 1 tbsp lemon juice mixed in
Sift all the dry ingredients into a large mixing bowl and then mix in the oatmilk / lemon juice.
Don’t overmix because it will get heavy if over handled but do make sure you mix in everything from the bottom of the bowl unlike my first attempt.
Turn it into a well oiled bread tin and bake for about 30 minutes. In an Aga you want to cook it on the grid shelf on the bottom with the cold plain shelf on the 2nd set of runners and then move it up for the last 10 minutes to brown the top. In a normal oven, pre-heat your oven to 190 degrees C