Soda Bread is surprisingly easy and versatile, a simple staple that has stood the test of time as an Irish classic. A yeast-free, no fuss bread, this is my kind of recipe! Almond meal, chia seeds and eggs make a texture much like traditional bread, and it’s grain-free for those of you who miss your comfort foods. It came out moist and delicious with a distinctive flavor – wonderful on its own. Try it with grass-fed butter and a warm bowl of soup. Feel free to change it by adding other tasty things like olives, rosemary, and herbs. This time I added spring onions!
Authentic soda bread was once baked in a pot over a fire, when Irish country folk had only stone ground wheat and buttermilk, no yeast, and no ovens in their homes. By adding eggs, sugar, caraway, or butter to a traditional recipe, they could create a loaf fit for a Sunday brunch. Sweetener is optional. Make sure your ingredients are at room temperature when you start, otherwise it does not rise well when baking. Wrap this bread well and refrigerate for 5 days. Or freeze it with a bit of parchment paper between the slices for up to 3 months. Makes one roundish loaf, or you can bake it in a 7 x 3-inch loaf pan.
- 3 large eggs (165 grams) at room temperature
- 1/4 cup white chia seeds. Measure first, then grind if possible for a lighter loaf
- 2 teaspoons unfiltered apple cider vinegar
- 2 tablespoons coconut oil, melted
- 1 1/4 cups almond meal, or a bit more if needed
- 1/2 teaspoon baking soda
- 1/2 teaspoon unprocessed salt
- Optional sweetener such as 3 tablespoons Just Like Sugar Table Top natural chicory root sweetener, or 1 1/2 teaspoons PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.
- 1 tablespoon caraway seeds
- 1/4 cup pumpkin seeds
- 2 teaspoons nutritional yeast, optional for buttery taste
- Handful pumpkin seeds to sprinkle on top of bread
- Preheat oven to 350°F. Line a baking tray with parchment paper. Measure 1/4 cup chia seeds. If possible, use a handheld grinder to grind them.
- Crack the eggs into a food processor or mixing bowl. Stir in the chia seeds, vinegar, and coconut oil. Allow the mixture to sit for at least 15 minutes to thicken.
- In a separate mixing bowl mix together the dry ingredients: almond meal, baking soda, salt, sweetener, caraway seeds, pumpkin seeds, and nutritional yeast, if using.
- Put the dry ingredients into the wet ingredients and mix well. This begins the rising action, so do not delay getting this into the oven. If the dough seems too loose, stir in a bit more almond meal until the dough is the texture of thick cooked oatmeal.
- Flour your hands well with almond meal. Roll the dough into a smooth ball and place on the baking tray.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool before slicing.
- Add 1/2 cup chopped spring onion greens to the batter just before baking. Pulse them in, or fold them into the dough. Then bake as directed.