Milk Free Irish Soda Bread

Chef FishDoc's Note:

This is an adaptation made from several recipes on this site so that the bread could be made without dairy or sugar. It is more moist than most Irish soda breads, and with the whole wheat has a very rich and wholesome flavor. The bread rose much higher than other similar recipes that I have tried.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 16

• 4 cups whole wheat flour (King Arthur's is best)
• 1/8 teaspoon salt
• 3 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 cups unflavored soymilk
• 1 teaspoon lemon juice (reconstituted is fine)
• 1 cup currants or 1 cup raisins
• 2 tablespoons honey (or other sweetener (optional)
• 1/4 cup vegetable oil

Directions:

1. Soak the currants (or raisins) in 1/2 cup of water in a microwaveable container and microwave for 10 seconds. Set Aside. Drain before using.
2. Sift flour and baking powder, baking soda, and salt together into a large bowl.
3. Add lemon juice to the soy milk; then add the milk, drained currants or raisins, oil, and sweetener (if used) and stir until all dry ingredients are moistened. The dough should still be sticky.
4. Knead on a floured surface for 3-4 minutes until the dough can be formed into a very soft ball.
5. Place on a heavy baking sheet and gently flatten so that it is no more than 2 inches high. Make deep cross cuts across the top (nearly halfway through the dough).
6. Place in 400 degree oven and bake for 40-50 minutes, until the crust is brown and the bread has a hollow should when tapped.
7. Cool on a wire rack at least 10 minutes before slicing. It is best when eaten warm with or without a spread, but is delicious with jam.