Ingredients
Equipment
Method
Step 1: Preheat and Prepare
- Preheat your oven to 375 ºF (190 ºC). If you are using a Dutch Oven, Cast Iron Skillet, or Baking Stone, place it in the oven now to preheat.
Step 2: Make Vegan Buttermilk
- Measure out the soy milk and pour in the fresh squeezed lemon juice. Give it a gentle stir and then set it aside for 5-10 minutes. You will notice it starting to "clabber and thicken," transforming into our homemade vegan buttermilk.
Step 3: Blanch the Kale
- Thoroughly wash your kale, then add it to a pot and just barely cover it with water. Add 1/2 teaspoon of salt to the water. Bring the water to a boil and let the kale boil for about 5 minutes, or until it is tender. Immediately drain the kale and cover it with ice and cold water to stop the cooking process and lock in that vibrant green color.
Step 4: Execute the Unique Twist (Sauté Kale)
- When the kale is cool enough to handle, drain the ice water and squeeze the kale as dry as possible. Now for my special touch: add a teaspoon of olive oil, a pinch of salt, and a pinch of black pepper to a small pan over medium heat. Add the squeezed kale and lightly sauté it until it is fragrant, about 2-3 minutes. This critical step further tenderizes the kale, enhances its savory notes, and ensures a smoother, deeper green puree for your Green Irish Soda Bread.
Step 5: Blend Kale and Buttermilk
- Add the sautéed kale to a blender along with about half of the prepared buttermilk. Blend until the mixture is fairly smooth and beautifully vibrantly green. Some tiny pieces of kale are perfectly fine.
Step 6: Combine Dry Ingredients
- In a large mixing bowl, combine the All-purpose Flour, Whole Wheat Flour, sugar, Baking Soda, and Salt. Add the Vegan Butter and, using your hands, rub it into the dry mixture until it forms a crumbly texture, resembling coarse sand. This creates small pockets of fat, which will contribute to a wonderfully tender crumb in your finished bread.
Step 7: Form the Dough
- Add the kale buttermilk mixture and any remaining buttermilk to the dry ingredients. Mix the dough together with a wooden spoon until a shaggy dough forms. Turn the dough out onto a clean and lightly floured surface. Knead it just a couple of times to bring it together. If the dough is too sticky, add a little more flour, but be sparing. Remember, minimal Kneading is key to prevent excessive Gluten Development, which can lead to a tough loaf. Gently shape the dough into a round ball, about 2 inches tall.
Step 8: Score and Bake
- If you wish, place the shaped dough onto a piece of parchment paper for easy transfer. Using a serrated knife or a Bread Lame, cut an X into the top of the dough. This scoring allows steam to escape during baking, promoting a better rise and assisting with beautiful Crust Formation. Carefully move the dough into your warmed Dutch Oven, Cast Iron Skillet, or directly onto a Baking Stone or baking sheet. Bake for 35-40 minutes, or until the outside is lightly browned and the Internal Temperature reaches 190 ºF (88 ºC). To get the most accurate reading, test the temperature from the bottom of the loaf. If baking in a preheated Dutch Oven, cover it for the first 25 minutes of baking time, then uncover for the next 10-15 minutes to allow the crust to brown.
Step 9: Cool
- Once baked, transfer the Green Irish Soda Bread to a Cooling Rack. Allow it to cool for at least 20 minutes before slicing into it. This crucial cooling time allows the bread to set properly and prevents a gummy interior.
Nutrition
Notes
Pro Tip: The unique step of lightly sautéing blanched kale with olive oil and seasoning before blending is crucial for achieving that vibrant, uniform green color and enhanced flavor. To ensure a tender crumb, avoid over-handling or over-kneading the dough, as excessive gluten development can lead to a tough loaf. For a superior, crisp crust, preheat and bake your soda bread in a Dutch Oven or Cast Iron Skillet. Always measure flour accurately using the "whisk, scoop, and level" method, and use an instant-read thermometer inserted into the bottom of the loaf to confirm it's perfectly baked at 190 ºF (88 ºC). Store fresh Green Irish Soda Bread in an airtight container at room temperature for 2-3 days. It also freezes beautifully for up to 3 months when wrapped tightly in plastic and foil. Reheat slices in a toaster or the whole loaf in a 300 ºF (150 ºC) oven. Nutrition information is estimated based on common ingredients and serving sizes and may vary.