I love being Irish. My last name is Jamieson so I get to drink whisky without guilt (ok, so it’s spelled differently), and I feel a bit of undeserved pride when making Irish soda bread. This recipe contains actual whole grains, extra protein from the nuts and seeds, and tastes great when served warm with soup. Oh – and there’s no cholesterol (no milk, no eggs!) so it’s pretty heart healthy with its high fiber content.
1 ½ cups plain, unsweetened soy milk
1 tablespoon apple cider vinegar
¼ cup fresh lemon juice
2 ½ cups whole spelt flour
½ cup white spelt flour or unbleached white flour
¼ cup barley flour
1/3 cup Sucanat, Rapadura, or other natural cane sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1/3 cup rolled oats
¼ cup millet
½ cup raw sunflower seeds
¼ cup extra virgin olive oil or grapeseed oil
2 tablespoons tahini
Preheat the oven to 325 degrees. Lightly oil a round 3-quart glass baking dish and set aside.
Combine the soymilk, apple cider vinegar, and lemon juice in a bowl and set aside to curdle.
In a large mixing bowl, combine the flours, sugar, baking powder, baking soda, and salt until well combined. Mix in the oats, millet, and sunflower seeds
Add the oil and tahini to the soymilk mixture and whisk well to combine. This dough should look a little lumpy and bubbly, so don’t overmix.
Place the dough in the prepared baking dish and bake for 45 to 55 minutes, or until it’s lightly browned and a toothpick inserted in the middle comes out clean. Allow the bread to cool at least 20 minutes before cutting.