Vegan Roasted Garlic and Rosemary Soda Bread

Directions

Step 1

The first thing to do is roast your garlic. Grab a full head of garlic and pop in the oven for 30 minutes on 180 C or 350 F. After 30 minutes take it out and let it cool. It’s easiest if you can then peel it and have it waiting to add to the bread.

Step 2

Now make the buttermilk substitute. Measure 100 ml of plain coconut yoghurt into a measuring jug

Step 3

add in 300ml of milk and whisk together. Add in the cider vinegar and leave to one side.

Step 4

Sift the flours, salt and baking soda together.

Step 5

Mix in the dried Rosemary

Step 6

Now grab the garlic peel each clove if you haven’t already done this. This is a messy and time consuming task. Add into the bread. Once that all done I then rub the garlic into the bread mixture with my finger tips to break the garlic up.

Step 7

Make a well in the middle and pour in about half of the milk mixture. With your hands scoop the flour from the side of the bowl into the middle to start to mix the dough together. Slowly add the rest of the milk and combine until you’ve a sticky dough.

Step 8

Tip the dough out onto a floured surface and knead it gently for a minute or so. It’s not a hard knead like with a yeast bread. It’s gentle and done just to take the stickiness out. Dust with a bit more flour needed.

Step 9

Form the dough into a circle and cut a cross in the top to help get the air into the dough. It’s intended to be quite a deep cut but I tend to keep it a bit shallower as a preference.

Step 10

Bake in the middle of the oven for 35-40 minutes or until it sounds hollow when you tap the bottom. The sound is quite distinctive so if you aren’t sure – put it back in for 3-4 minutes and try again.

Step 11

Cool on a wire rack.